Boston Market Mac and Cheese Recipe

Ingredients:

  • 8 ounces semolina rotini pasta (or elbow macaroni)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 4 cups milk (whole or 2% for the richest flavor)
  • 8 ounces American cheese, cubed
  • 1/2 cup crumbled blue cheese
  • 1/2 cup shredded cheddar cheese

Instructions:

Get started:

  • Preheat your oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish.

Cook the pasta:

  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to package directions until al dente.
  • Drain and set aside.

Make the cheese sauce:

  • In a large saucepan, melt the butter over medium heat.
  • Whisk in flour, salt, pepper, and dry mustard. Cook for about 30 seconds, stirring constantly.
  • Gradually whisk in the milk, adding it in 1-cup increments to prevent lumps. Bring the mixture to a gentle simmer, stirring constantly until thickened.
  • Reduce heat to low and add the American cheese, blue cheese, and cheddar cheese. Stir until the cheeses are fully melted and the sauce is smooth and creamy.

Assemble the dish:

  • Add the cooked pasta to the cheese sauce and stir to coat evenly.
  • Pour the macaroni and cheese mixture into the prepared baking dish.

Bake:

  • Bake in the preheated oven for about 20 minutes, or until bubbly and lightly browned on top.

Enjoy!

  • Let stand for 5-10 minutes before serving for optimal flavor and texture.

Tips:

  • Cheese matters: For the classic Boston Market flavor, American cheese is essential for that extra creamy, melty texture.
  • Customize it: Feel free to experiment with different cheese combinations, like adding a bit of Monterey Jack or sharp cheddar.
  • Topping ideas: Add a sprinkle of breadcrumbs or panko mixed with a little melted butter for an extra crunch on top.
  • Serving: Boston Market mac and cheese is a fantastic side dish for rotisserie chicken, meatloaf, or roasted vegetables.

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