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Boston Market Macaroni And Cheese

recipe at a glance
Rating: 3/5
11 reviews
1 comment

ready in: under 30 minutes
serves/makes:   4

recipe id: 10245
cook method: stovetop

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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


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.

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828 calories, 45 grams fat, 70 grams carbohydrates, 45 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 2 star recipe rating
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 at

Guest Foodie

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 at

REVIEW: 1 star recipe rating
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!!!

Guest at

REVIEW: 4 star recipe rating
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)

Guest at

REVIEW: 3 star recipe rating
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!!!

Guest at

REVIEW: 5 star recipe rating
You fools don't know how to make this if it didn't taste good. This was a great recipe!

Guest at

REVIEW: 5 star recipe rating
Delicious! My family loved it! Easy too!

Guest at

REVIEW: 2 star recipe rating
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 at

REVIEW: 3 star recipe rating
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).

Guest at

REVIEW: 1 star recipe rating
this recipe was the worst! Wayyyyyyy too cheesy, and too stick. I took 2 bites, and I threw the rest out, a major wasste of time, food, and expertiese

Guest at

REVIEW: 2 star recipe rating
I love Boston Markets macaroni and cheese but this recipe does not do it for me. It has a rather pastey taste. I think there is to much flour in it.

Registered Member at
Member since:
Mar 6, 2005

REVIEW: 4 star recipe rating

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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