boston market mac and cheese recipe

Written BySheba G Updated On
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The Best boston market mac and cheese recipe

I make this Boston Market mac and cheese at least twice a month, and it has become the one dish my kids ask for by name. It tastes like the version you get at the restaurant, creamy in the middle with a little bit of texture on top, and it holds up whether I serve it on a Tuesday night with chicken or bring it to a cookout on a Saturday. My oldest used to turn her nose up at homemade mac and cheese until she tried this one, and now she asks me to make a double batch so there is leftovers for lunch the next day. My husband, who is not usually a side dish person, takes a second scoop without being asked.

What I like most is how simple the ingredient list is. You probably already have most of it in your kitchen right now: pasta, cheese, milk, butter, flour, and a few seasonings. There is nothing fancy or hard to find, and the method does not require any special technique. I stir the sauce on the stove until it thickens, toss it with the cooked pasta, and let the oven finish it off. The whole thing comes together in about the same amount of time it takes me to get everyone to the table, which is the kind of recipe I keep coming back to on busy weeknights.

This is also a recipe that works for almost any occasion. It fits next to roast chicken for Sunday dinner, it travels well to potlucks and holiday meals, and it is the first thing to disappear at a birthday party. I like that it feeds a crowd without costing much, and it gives my family protein and calcium from the cheese and milk while still being the kind of comfort food everyone actually wants to eat. If you need a side dish that pleases kids and adults at the same table, this one does the job every time.

Copycat Boston Market Mac and Cheese

4.9 from 1345 votes

A creamy, mild cheddar mac and cheese inspired by the Boston Market side dish, made with elbow macaroni folded into a smooth butter-and-flour cheese sauce. It bakes until bubbly at the edges, with an optional buttery panko topping for a little crunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 430 kcal

🥘Ingredients

For the Pasta

1 lb elbow macaroni
1 tbsp salt, for the pasta water
1 tbsp butter, for greasing the dish

For the Cheese Sauce

4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half
1/2 tsp dry mustard powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt
3 cups shredded mild cheddar cheese
4 oz cream cheese, softened and cubed

For the Optional Topping

2 tbsp unsalted butter, melted
1/2 cup panko breadcrumbs

👨‍🍳Directions

1Preheat the oven to 350°F and grease a 9×13-inch baking dish with 1 tablespoon of butter.
2Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the macaroni for 1 minute less than the package directions call for, then drain without rinsing.
3While the pasta cooks, melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until the mixture bubbles and smells toasty but has not browned.
4Pour in the milk and half-and-half in a slow, steady stream, whisking constantly to keep the mixture smooth. Bring to a gentle simmer and cook for 4 to 5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
5Pull the pan off the heat and whisk in the mustard powder, onion powder, pepper, and salt. Add the cheddar a handful at a time, stirring until each addition melts before adding the next, then stir in the cream cheese until the sauce is glossy and smooth.
6Add the drained pasta to the sauce and fold gently until every piece is coated. Pour the mixture into the prepared baking dish and spread it into an even layer.
7For the topping, toss the panko with the melted butter and scatter it evenly over the surface of the mac and cheese.
8Bake for 25 to 30 minutes, until the sauce bubbles along the edges and the top turns light golden. Let the dish rest for 10 minutes before serving so the sauce sets.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13-inch baking dish
Wooden spoon or spatula
Box grater

📊Nutrition Facts (per serving)

🔥Calories: 430 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 720mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 17g

📝Notes

Tips: Grate the cheddar from a block rather than using pre-shredded cheese, which is coated in starch and can turn the sauce grainy. Warm the milk in the microwave for about 45 seconds before adding it, so the sauce thickens faster and stays smooth. For a looser, saucier bake closer to the restaurant version, pull the dish from the oven at 20 minutes, or add an extra 1/4 cup of milk to the sauce. Leftovers keep covered in the refrigerator for up to three days; reheat with a splash of milk to loosen the sauce. Stir in cooked diced ham, broccoli florets, or a pinch of smoked paprika if you want to change it up.

Watch Video Of How Copycat Boston Market Mac and Cheese Works

This Boston Market mac and cheese recipe is one I keep coming back to because it fits almost any occasion, from a quick weeknight dinner to a holiday spread. It is creamy, cheesy, and easy to double for a crowd, which makes it a reliable pick for family gatherings. I have brought it to potlucks and served it at my own table, and it always gets finished.

❓ Frequently Asked Questions About Copycat Boston Market Mac and Cheese

1. What kind of pasta works best for Boston Market–style mac and cheese?

Elbow macaroni is the classic choice because the curved shape holds the sauce and gives you the same look as the restaurant version. Medium shells, rotini, and cavatappi all work well too, since their ridges and hollows trap cheese sauce. Whatever you pick, cook it just shy of al dente so it finishes cooking in the sauce without turning mushy.

2. Which cheeses give the creamiest, most authentic flavor?

A blend does the heavy lifting. Mild cheddar brings the familiar sharpness, while a melting cheese like American, Monterey Jack, or a small amount of processed cheese keeps the sauce smooth instead of stringy. Many home cooks add a spoonful of cream cheese or Velveeta-style cheese for that silky texture. Avoid using only aged, extra-sharp cheddar, which can break and turn greasy under heat.

3. Why did my mac and cheese turn out grainy or greasy?

Graininess usually comes from overheating the cheese. Once the milk and butter mixture is warm, drop the heat to low and add cheese gradually, stirring until each handful melts before adding the next. Tossing the shredded cheese with a little cornstarch or flour first helps it emulsify. If the sauce looks like it is about to separate, pull the pan off the heat and whisk in a splash of warm milk.

4. Can I make it ahead of time or freeze it?

Yes. Assemble the dish through the sauce-and-pasta stage, let it cool, cover, and refrigerate for up to two days. Add the topping just before baking and give it a few extra minutes in the oven since it starts cold. To freeze, bake it first or freeze the unbaked casserole tightly wrapped for up to two months; thaw overnight in the refrigerator before reheating so the pasta does not soak up all the sauce.

5. How do I get that browned, slightly crisp top?

Spread the mac and cheese in a shallow baking dish so more surface area is exposed, then top with buttered breadcrumbs or crushed crackers. Bake at 350°F until the edges bubble and the topping turns golden, roughly 20 to 25 minutes. For extra browning, run it under the broiler for a minute or two, watching closely so the crumbs do not scorch.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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