Boston Market fans know the chain serves up plenty of sides, but few can match the creamy, cheesy deliciousness of Macaroni and Cheese. See how simple it is to make in your home kitchen!
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Homestyle Mac and Cheese from Boston Market
Delicious homestyle meals are what Boston Market fans expect when they stop in to grab food at the fast-casual chain. Though the hearty mains like rotisserie chicken, meatloaf, and ham get a lot of attention, the incredible selection of sides is just as popular among hungry diners.
There’s no doubt mac and cheese is one of the tastiest and most versatile, pairing well with just about any entree and just as good on its own. But if you’re far from a Boston Market or looking to save some cash on eating out, never fear; with this easy recipe, even beginner cooks can whip up a batch at home.
Why Boston Market Macaroni and Cheese is So Good
Macaroni and cheese is among those classic dishes where little explanation is required. The simple yet mouthwateringly creamy cheese sauce is the star here, with the subtle addition of dry mustard to provide a more complex flavor. Plus, a short trip in the oven helps the ingredients truly meld, and the edges and top to develop deliciously crispy bits for added texture.
Why You’ll Love This Recipe
While many people have their own twists on this classic dish, Boston Market keeps it simple, a significant benefit for busy home cooks. All of the ingredients are affordable, and many can be stashed away in your fridge or pantry, ready to be deployed on nights when you need a go-to side. Plus, the techniques required to bring this dish together could hardly be more straightforward.
Ingredients You’ll Need
There are no surprises among the short ingredient list:
- Dry macaroni noodles
- Butter
- Flour
- Dry mustard
- Salt and Pepper
- Milk
- American cheese (Velveeta recommended)
Those sensitive to gluten can replace the noodles and flour with gluten-free alternatives, while those on a dairy-free diet can do the same with the cheese and milk. However, it’s critical that any cheese used melt appropriately, along the lines of traditional American cheese.
How to make Boston Market Mac and Cheese
Even beginner cooks can take advantage of the incredibly delicious flavors this dish can provide:
- Prepare the macaroni according to package directions, then drain.
- Make a simple cheese sauce by melting butter in a pan, then adding flour, followed by milk. Stir until the mixture thickens.
- Add cheese and stir until it melts into the sauce.
- Season with salt, pepper, and dry mustard, then stir to integrate.
- Add the cooked macaroni noodles and mix to coat with sauce.
- Preheat the oven to 400°f, then butter a casserole dish and pour in the macaroni and cheese.
- Bake for approximately 20 minutes.
What goes well with Boston Market-style Macaroni and Cheese
While mac and cheese fans may be tempted to dig into a big bowl of this comfort food classic on its own, it’s also an excellent companion for many other types of food.
Those looking for a traditional Boston Market experience can pair it with rotisserie or roasted chicken, meatloaf, or ham. Meanwhile, it’s also an excellent accompaniment for other sides like cornbread, steamed or roasted vegetables, mashed potatoes, and many more.
How to store
Leftover Boston Market Mac and Cheese is easy to store for future meals. First, allow the dish to cool to room temperature. Then, package it in a sealed container and store it in the refrigerator for up to five days.
Your macaroni and cheese can also be frozen to preserve it for the long term, generally up to three months. Store the macaroni in a freezer-safe container or freezer bag with as much air removed as possible to prevent freezer burn.
How to reheat
Reheating Boston Market macaroni and cheese is simple. For best results, warm your desired portion in an oven preheated to 350 degrees Fahrenheit for a few minutes until warmed through.
Those in a rush can also use the microwave, heating the mac and cheese in 30-second bursts until ready to eat.
Love Boston Market? Check out these copycat recipes!
- Boston Market Dill Potatoes
- Boston Market Squash Casserole
- Boston Market Creamed Spinach
- Boston Market Cornbread
- Boston Market Restaurant Meatloaf Recipe
- Boston Market Sweet Potato Casserole Recipe
More side dish recipes
- How to Make Kentucky Fried Chicken Coleslaw
- Cracker Barrel Cheesy Hashbrown Casserole
- Copper Penny Carrot Recipe
- Creamed Asparagus Side Dish
- Homemade Fried Potato Wedges
- Copycat Chipotle Rice
- Texas Roadhouse Green Beans
Find more casserole recipes and restaurant sides right here on CopyKat!
Boston Market Macaroni and Cheese
Ingredients
- 8 ounces macaroni
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 tablespoon minced onion
- 1 cup American cheese
Instructions
- Preheat oven to 400 degrees.
- Cook pasta according to instructions, drain, and set aside.
Macaroni and Cheese sauce instructions
- Melt the butter in a large saucepan, over medium heat. Cook the until it becomes fragrant.
- Add flour, and stir together for about 1 minute. Add milk, and stir until the sauce thickens.
- Add the cheese, and stir until the cheese melts into the sauce.
- Add the salt, pepper, and dry mustard, stir well. Add the pasta to the saucepan. Stir the cheese sauce until it coats the pasta.
- Lightly butter a casserole dish, and add pasta mixture to 2 quart casserole dish. Bake at 400 degrees for 20 minutes.
This is how my mother made it for us when we would come home from school for our lunch. Except, she used a small can of evaporated milk. Would it have to be diluted? I was in grade school, and I was born in 1941, so I only know it was the small box of Velveeta, the small can of Pet milk and I think the elbow macaroni was a 7 oz box. She may have used 1/2 a box, I don’t know. I remember she put a chunk of butter in at the end, 1 to 2 tablespoons. The best was when she would just cook the macaroni, no cheese, and put in a pint of her home canned tomatoes. That with a little black pepper and a ~ a tablespoon of real butter! Thanks.
This old standard recipe is the best. Especially if using Velveeta. I’ve also done this using evaporated milk, white pepper, a touch of cayenne and serving it creamy right out of the sauce pan without baking it.
I’ve made lots of good Mac and cheese recipes using multiple cheeses but nothing beats plain old velveeta Mac and cheese.
I love this recipe! My son’s friends say it the best they ever had. Very easy to make and I wouldnt change a thing. Thank you!
After finding this recipes a month ago, I’ve made it 6 times. My kids and fiancé LOVE IT. Not exactly Boston Market but the consistancy is similar. This has made its way to my recipe book. Thank you ❤
I know there is no onion in the Boston Market mac&cheese. Also, there is blue cheese in there somewhere.. which I don’t usually enjoy, but it works well with the other cheeses. Just a suggestion if you were looking to tweak the recipe. 🙂
I will have to try this recipe again, and see how it goes.
The recipe was easy enough that my 10 year old son made it. Although good, not exactly Boston Market mac and cheese.
This recipe is awesome!!! So tasty, and easy…far less expensive to make than to buy at Boston Market. $28.99 for a catering size is too expensive for the $4.50 worth of ingredients to make this batch of deliciousness.
I have always like the food at Boston Market I just don’t like that the food is always cold when they serve it. I like my food really hot. So this is great to have this recipe I can make it at home and eat it while its hot!