Boston Market Mac and Cheese (Copycat Recipe!)
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Boston Market Mac and Cheese is so thick, creamy, and indulgent — perfect as a simple dinner or as a cheesy side dish to a larger meal. A few simple seasonings add just the right amount of savory, tangy flavor to the sauce made with cheddar, parmesan, and American cheese. Before you know it, the whole pot will be gone!
Boston Market Mac and Cheese
Can you ever have too many macaroni and cheese recipes? Not in my book!
The smallest changes — whether it’s cheese combinations, seasonings, or even noodle shape — can make a big difference!
I’ve been wanting to create a copycat Boston Market mac and cheese, and it’s finally perfect. The sauce is a little bit tangy and just the right balance of rich but not too heavy.
And when it’s cold outside and the day has been busy, there’s nothing better than a thick and creamy mac and cheese to warm you up and stick to your ribs.
Looking for more easy but filling dinner ideas? I’ve got a whole list of casseroles, soups, and skillets that you can make in 30 minutes or less!
Ingredient Notes and Substitutions
- Pasta – Use rotini for the most authentic Boston Market mac and cheese, though any spiral or ridged shape will grab the thick sauce just as well.
Try penne, fusilli, radiatore, or cavatappi instead. - Butter & Flour – A dynamic duo that helps thicken the cheesy sauce when cooked together!
- Half-and-Half – This is a US product that is equal parts heavy cream and whole milk. It’s the perfect balance to create a sauce that is rich and creamy but not too thick or thin.
Mix up a substitute yourself if needed, or feel free to use all milk or all cream for a different consistency. - Cheese – You’ll need 3 types of cheese for this Boston Market mac and cheese recipe — American, cheddar, and fresh Parmesan.
Be sure to use deli-sliced American (not Kraft singles!), but you can decide whether to use mild, medium, or sharp cheddar. - Seasoning – Mustard powder and paprika are a must for any homemade mac and cheese!
Garlic powder makes the whole dish extra savory, and you can add salt and pepper to taste.
Tips and Tricks to Make Copycat Boston Market Mac and Cheese
- Bring butter and half-and-half to room temperature first.
The butter will melt more evenly (and faster) so it isn’t too hot when you whisk in the flour. Then, you can easily add the half-and-half without worrying about lumps!
Simply measure out the dairy ingredients and let them sit on the counter for about 30 minutes before starting this Boston Market mac and cheese recipe.
- Prevent the cheese sauce from becoming grainy.
Keep the heat low while stirring in the shredded cheese or it’s guaranteed to separate. Turning up the heat won’t make it melt any faster and will only cause problems!
Also, add the cheese in stages, starting with the slices of American.
Once those are completely melted, sprinkle in the cheddar and parmesan a handful at a time until smooth.
- Toss the pasta with the sauce while it’s still hot.
Warm pasta absorbs any sauce better than when it’s been cooling for too long. I always try to time it so that I’m draining the pasta not too long after the cheese sauce is done!
Prep Ahead
- Shred cheese
- Bring half-and-half to room temp
Kitchen Tools You Will Need
- Large Pot and Strainer to cook and drain the pasta.
- Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the cheese sauce.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.
Serving Suggestions
Talk about versatile — this dish goes well with roasted chicken for a weeknight dinner, or with ham or pot roast for a weekend feast. It would even be welcome at a holiday meal!
And, of course, this copycat Boston Market mac and cheese pairs perfectly with a thick slice of meatloaf!
Include some steamed or roasted veggies and maybe some dinner rolls or cornbread muffins to round out your plate.
Storing and Reheating Leftovers
Once the cheesy pasta is cooled, transfer it to an airtight container and refrigerate for up to 3 days.
Sometimes, I’ll make a big pot and freeze individual portions for easy dinners. Just thaw in the fridge overnight!
It’s best to warm Boston Market mac and cheese on the stovetop over low heat. Add a splash of milk to get it nice and creamy again, and stir frequently so the noodles heat evenly.
Boston Market Mac and Cheese Recipe FAQ
Cream cheese or sour cream are easy additions that will make mac and cheese extra tangy. Or instead of mustard powder, stir in a little yellow or Dijon mustard.
It’s rumored that the original Boston Market mac and cheese recipe contained blue cheese, which might be just the tang you’re missing. Sprinkle some in and see what you think — a little goes a long way!
No, it’s a simple stovetop recipe. That doesn’t mean you can’t make a baked version, though!
Prepare the dish as directed, then transfer it to a large baking dish. Sprinkle a little extra cheese or some breadcrumbs on top, then bake for 15-20 minutes at 350°F
If you do so, you’ll want to slightly undercook the pasta — about 1-2 minutes less than the box instructs. You may also want to thin out the sauce a bit (with some milk or pasta water) since it will thicken up more in the oven.
Meat and veggies are always winners, but you’ll need to cook them separately. Toss in some shredded chicken or pork, or cook and crumble a few strips of bacon and sprinkle them on top.
Steamed or roasted broccoli always tastes great in macaroni and cheese, but I’ve been known to toss some peas in there too. Even a frozen vegetable medley (green beans, peas, and carrots) will work in a pinch!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Copycat Mac and Cheese Recipes
Boston Market Mac and Cheese (Copycat Recipe!)
Ingredients
- 1 pound rotini pasta
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups half & half
- 12 ounces deli-sliced American cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
Instructions
- Cook 1 pound of rotini pasta in a large pot of boiling salted water until al dente, following the package instructions. Drain and set aside.
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Add 1/4 cup of all-purpose flour, whisking continuously until a smooth paste forms.
- Gradually pour in 2 cups of half & half, whisking constantly to avoid lumps. Cook for about 3-4 minutes until the mixture thickens slightly.
- Lower the heat and add 12 ounces of deli-sliced American cheese, tearing the slices for easier melting. Stir until melted and smooth.
- Mix in 1 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese, stirring until fully melted into the sauce.
- Add 1 teaspoon of paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of mustard powder. Stir until well combined.
- Add the cooked rotini pasta to the cheese sauce, gently stirring to coat the pasta thoroughly.
- Transfer the mac & cheese to a serving dish, serve hot and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2025
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