Boston Market Macaroni and Cheese Recipe Blue Cheese
Boston Market Mac and Cheese, made with three cheeses is super creamy and easy to make and the perfect copycat!
Boston Market Mac and Cheese
Mac and Cheese is the ultimate comfort food and nothing screams fall and holidays more than comfort food. We're huge fans of Boston Market here for fast food, the chicken is delicious and we love both the mac and cheese and the creamed spinach.
Mac and Cheese has so many versions it is hard to call anything the Ultimate Mac and Cheese, but this creamy mac and cheese is the perfect Boston Market Macaroni and Cheese copycat.
Can I make this Boston Market Mac and Cheese on the stovetop?
Yes, lower the heat to a simmer and cover the pot. Cook for 10-15 minutes or until creamy and the liquid is reduced.
Boston Market Bacon Mac and Cheese recipe:
Adding bacon is an awesomely easy way to make the macaroni and cheese. Swap out half the butter for bacon grease from the pan after cooking the bacon. Then once cooked top with 6 crumbled slices of bacon and stir gently.
Can I make this Boston Market Mac and Cheese in my slow cooker?
No, I don't suggest it, but you can certainly make my Slow Cooker Mac and Cheese and add swap out ½ cup of the cheese for blue cheese for a similar Boston Market flavor.
Some other delicious copycat side dishes!
- Wendy's Chili (Copycat)
- Morton's Creamed Spinach (Copycat)
- KFC Potato Wedges (Copycat)
- KFC Coleslaw (Copycat)
You guys know I am ALL about copycats, tell me what copycat you can't wait to see on the blog, I would LOVE to oblige! In fact I asked this question a couple of months ago and someone said Wendy's Chili and I bumped up the posting of it to the next day instead of months later because I'd already made it!
Tools Used in the making of this Boston Market Mac and Cheese Recipe:
Baking Pan: This is great as it looks good for serving too!
Skillet with Lid: I used my All-Clad pan for this recipe but I also own this exact pan which I use for clients and it is great quality at 1/4th the price. I cook for us with All-Clad pans I hope to pass down to my kids (I'm sappy, I know).
Copycat Recipes Book: This recipe was based on a recipe found in this book originally. I adjusted a couple of things but the main ingredients are absolutely found from here 🙂
Rotini Pasta: Semolina is the first ingredient here, feel free to swap for your favorite pasta shape too.
- 8 tablespoons butter unsalted (1 stick)
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 4 cups milk whole or 2%
- 8 ounces American cheese
- 1/2 cup blue cheese
- 1/2 cup cheddar cheese
- 8 ounces semolina rotini pasta cooked
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Heat the oven to 400 degrees.
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Melt the butter on medium heat, then add in the flour, salt, pepper, and mustard.
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Whisk until smooth and cook for 30 seconds.
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Add in the milk slowly in 1 cup increments until smooth.
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Add in the cheese and whisk until fully melted.
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Add in the pasta and stir.
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Pour into baking dish and bake, covered for 20 minutes.
Serving: 1 g | Calories: 472 kcal | Carbohydrates: 34 g | Protein: 17 g | Fat: 29 g | Saturated Fat: 17 g | Cholesterol: 84 mg | Sodium: 1080 mg | Potassium: 298 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 950 IU | Calcium: 539 mg | Iron: 1 mg
Keyword: Boston Market Mac and Cheese (copycat)
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.
She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.
As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.
Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.
As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.
Sabrina lives with her family in sunny California.
See more posts by Sabrina
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Boston Market Macaroni and Cheese Recipe Blue Cheese
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