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Copycat Boston Market Macaroni And Cheese
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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
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.
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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reviews & comments
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.
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.
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!!!
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)
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!!!
June 26, 2007
You fools don't know how to make this if it didn't taste good. This was a great recipe!
June 25, 2007
Delicious! My family loved it! Easy too!
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.
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).
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!!!!