Boston Market Macaroni and Cheese
Indulge in the creamy, cheesy goodness of Boston Market Macaroni and Cheese, a comforting copycat recipe that captures the restaurant favorite in every bite. Made with tender elbow macaroni, a luxurious blend of sharp cheddar and Monterey Jack cheeses, and a velvety homemade roux, this dish is both rich and irresistibly satisfying. A dash of dry mustard, paprika, and a hint of black pepper elevate the flavor for a gourmet twist on a classic. Perfectly crafted in just 40 minutes, this recipe is ideal for busy weeknights or as a crowd-pleasing side dish at family gatherings. Serve it fresh from the stovetop, or top with extra cheese for a golden finish. Bring restaurant-quality macaroni and cheese straight to your table with this easy, flavorful, and utterly decadent dish!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1.5 cups milk
- 0.5 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon dry mustard powder
- 0.25 teaspoon paprika
- 4 cups water
Instructions
Bring 4 cups of water to a boil in a large pot. Add a pinch of salt and cook the elbow macaroni according to package instructions until just al dente. Drain the pasta and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour until smooth. Cook for 1 minute while stirring to remove the raw flour taste.
Gradually add the milk and heavy cream to the butter-flour mixture, whisking constantly to avoid lumps. Cook the mixture for 3-4 minutes, or until it starts to thicken slightly.
Lower the heat to medium-low, and stir in the shredded sharp cheddar cheese and Monterey Jack cheese a little at a time. Stir until the cheese is completely melted and the sauce is smooth.
Season the cheese sauce with salt, ground black pepper, dry mustard powder, and paprika. Stir well to combine and adjust seasoning to taste if needed.
Add the cooked macaroni to the cheese sauce, and stir until the pasta is evenly coated.
Serve the macaroni and cheese immediately. For an optional finishing touch, sprinkle a little extra shredded cheese or paprika on top before serving.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 25.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 473 mg | 36% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
