Copycat Boston Market Macaroni And Cheese Recipe

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#10245

Cheesy? Check. Creamy? Check. Just like Boston Market's famous mac and cheese? Make this copycat recipe and let the kudos roll in. (that's a yes!)

serves/makes:

ready in:

under 30 minutes

9 reviews
1 comment

ingredients

3 cups spiral shaped pasta
2/3 cup milk
1 pound velveeta cheese, cubed
1/4 teaspoon dry mustard
1/2 teaspoon ground turmeric
salt and pepper, to taste

directions

Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.

added by

tonkcats

nutrition data

828 calories, 45 grams fat, 70 grams carbohydrates, 45 grams protein per serving.

reviews & comments

Ker REVIEW:
November 10, 2014

I added not quite the whole amount of dry mustard and it still seemed to have too much. I also added some cheddar cheese to try to calm down the mustard taste. I don't think it taste like Boston Market but it sure did look like it.
Guest Foodie November 24, 2010

There are better mac & cheese recipes, but my family loves this one. Cook extra pasta, use a little more milk, and be stingy with the turmeric & salt. Taste before serving.
Guest Foodie REVIEW:
October 28, 2008

Not very good and definitely does not taste at all like Boston Market. The tumeric overpowers the other flavors... Would not make again, but would love to know how to make an exact copy of Boston Market!!!
shannoook REVIEW:
August 15, 2008

I doubled the recipe for my family of 7 - great recipe... even my husband liked it & he's usually more "gourmet" than mac & cheese. Kids loved it. I followed the recipe exactly with great results. However; afterward, it looked like there was a TON of sauce ... I ended up boiling another 2-3 cups of pasta & tossed it in there too. Still more than enough sauce to go around. Will definately make again.:o)
CactusHeart REVIEW:
August 4, 2007

Oh COME ON!! When talking about an entree or dish where the cheese is the star, such as pizza or mac & cheese, THERE IS NO SUCH THING as having too much cheese!! That's like saying you have too much money in your checking acct.*LOL*(YAH RIGHT!!) Whoever posted that remark, perhaps you should consider veganism.The recipe itself however sets a little too thick...then again, it IS processed cheese product that's used in this recipe. I suggest you try this instead. Try it or not:Take about a cup of milk and around a spoon of cornstarch (or potato starch, arrowroot, etc. whatever starch you like). 1st place the starch in a bowl with just enough water to dissolve the starch before adding to the milk. Whisk/stir over a low/medium heat (DO NOT LEAVE UNATTENDED AND DO NOT STOP STIRRING! Not even for a second. Otherwise, when the starch will activate, it'll form hideous clumps in the milk & you'll have to throw it out). You'll know when the starch has activated because the milk will transform right before your eyes into a sauce-like consistency. If it's too sauce-like for you, you can add a bit of water. If it's too thin, you can add JUST A SPRINKLE more of watered starch, but I say you should wait until after you add the cheese before you decide. I prefer a mix of velveeta with XXXtra sharp cheddar (you can go crazy mixing & matching any cheese you like. That's 1 of the perks of cooking at home!) Make sure the cheese is grated or cut into as small a piece as you can cut it, so it will blend in more easily. Smash the cheese with the spoon as you are stirring. If you don't have velveeta, check your kitchen for an extra bag of mac & cheese powder pak (make sure it hasn't expired! If it's become a giant hard clump, throw it out!) that goes with real cheese pretty well (especially if you like it on the salty side like my dum-dum husband *lol* j/k). And if you don't have powdered mustard, adding a dot (JUST A DOT! Like a PEA) of bottled mustard can be substituted. White pepper is a nice add-in. I'd add chopped garlic, but that's just me. I hope that helps!!!
JJ REVIEW:
June 26, 2007

You fools don't know how to make this if it didn't taste good. This was a great recipe!
Guest Foodie REVIEW:
June 25, 2007

Delicious! My family loved it! Easy too!
Guest Foodie REVIEW:
June 6, 2007

There is a such thing as too cheesey when you're talking about processed cheese. It was way to thick. It may could be reworked, but, as it stands I used quality ingredients and still got a yucky return.
Guest Foodie REVIEW:
April 18, 2007

Too chessey? There is no such thing. This recipe isn't perfect, but it's closer than the ones that call for minced onions (did the people who wrote that recipe even eat the real thing before they wrote their recipe? There is no onion of any kind of BM M&C).
plkpjk REVIEW:
March 6, 2005

My family LOVES BOSTON MARKETS MAC & CHEESE. This recipe was close and very easy. I used light cream instead of milk. I WOULD SUGGEST LESS MILK AND MORE VELVETA CHEESE. I ALSO ADDED A BIT MORE DRY MUSTARD THAN CALLED FOR. BOTTOM LINE I WILL MAKE THIS AGAIN!!!!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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Copycat Boston Market Macaroni And Cheese Recipe | CDKitchen.com (2024)

FAQs

Can I use yogurt instead of milk for mac and cheese? ›

Finally, using a plain yogurt is one of the best options for replacing milk in kraft mac and cheese! A plain whole milk yogurt or a greek yogurt would work well. Mix it in the same way you'd mix in sour cream, until it is well incorporated. This may have a slightly tangier flavor, but that is a personal preference.

Get More Info Here ›

Can you substitute Greek yogurt for butter in mac and cheese? ›

While I was cooking the pasta, I noticed a tip listed on the very bottom of the box: If you want a creamier mac and cheese, try replacing the butter and milk with a few spoonfuls of Greek yogurt.

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What happens if you use water instead of milk in mac and cheese? ›

You most definitely can use water in place of milk in any pasta recipe including mac and cheese. It is how I make mine, in fact, and it is just as healthy and delicious. The thing is that it will make it not as creamy and perhaps less thick.

Tell Me More ›

Is milk or evaporated milk better for mac and cheese? ›

Key #2: Use Evaporated Milk

Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

Get More Info ›

What are the 3 best cheeses for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

Learn More ›

What is the most perfect cheese to use on Mac & cheese? ›

An overview of Food Network's mac and cheese roundup reveals that most recipes have one type of cheese in common: sharp Cheddar. Sharp Cheddar —especially the inexpensive, mass-market block you can buy at the supermarket —strikes just the right balance between meltability and flavor.

Can I use mayo instead of butter in mac and cheese? ›

You could substitute mayonnaise for butter in a macaroni and cheese dish. They both are fat rich, contain water and protein. However, you may find the flavor a bit different as mayonnaise also contains vinegar which can produce a tarter flavor. Balance this with cheeses you select, and you should be just fine.

Keep Reading ›

What does butter do in mac and cheese? ›

Richness and Creaminess: Butter adds a rich, creamy flavor and mouthfeel to the mac and cheese sauce. It enhances the overall taste, making it more indulgent and satisfying. Smooth Texture: Butter helps create a smoother and silkier texture in the cheese sauce.

How do I substitute yogurt for milk in a recipe? ›

When it comes to replacing a liquid, like milk, you'll need to be more creative. If the recipe calls for one cup of milk, use 1/4 cup of yogurt paired with 3/4 cup of milk (if you're just short on milk) or water. Substituting yogurt for a liquid oil works best in small quantities, like a few tablespoons.

Find Out More ›

Can yogurt substitute for milk? ›

Yogurt can be a really good replacement for milk in recipes. As with sour cream, it'll add moisture and flavor, but also a bit of tang. You can stick to a one-to-one replacement, but try to steer clear of flavored yogurt.

Can I add yogurt instead of milk? ›

Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference. If your recipe calls for one cup of milk, use three-quarter cup of milk and one-quarter cup of Greek yogurt instead.

Get More Info Here ›

Can I substitute yogurt for milk in a sauce? ›

Yes, you can replace milk with yogurt in pasta recipes. Yogurt can be used as a creamy and tangy substitute for milk in a variety of pasta recipes, such as Alfredo sauce, macaroni and cheese, and baked ziti.

Copycat Boston Market Macaroni And Cheese Recipe | CDKitchen.com (2024)