Boston Market Macaroni Cheese Recipes

BOSTON MARKET MAC AND CHEESE (COPYCAT)

Steps:

• Heat the oven to 400 degrees.
• Melt the butter on medium heat, then add in the flour, salt, pepper, and mustard.
• Whisk until smooth and cook for 30 seconds.
• Add in the milk slowly in 1 cup increments until smooth.
• Add in the cheese and whisk until fully melted.
• Add in the pasta and stir.
• Pour into baking dish and bake, covered for 20 minutes.

BOSTON MARKET MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees.
• Cook pasta according to instructions, drain, and set aside.

BOSTON MARKET MACARONI AND CHEESE

Steps:

• Cook pasta according to instructions, drain and set aside.
• To make cheese sauce, melt butter in a saucepan add onion flour.
• Allow this to thicken, and when thickened slowly add the milk.
• When all milk is added, you may add the cheese.
• For this Velveeta, is really the best, but you can use another brand.
• Add salt, pepper, and dry mustard.
• When sauce has thickened, add pasta.
• Lightly butter a casserole dish, and add pasta mixture to casserole dish.
• Bake at 400 degrees for 20 minutes.

BOSTON MARKET MACARONI AND CHEESE RECIPE

Steps:

• Prepare pasta to al dente according to package directions. Drain. Set aside.
• Set up a double boiler over gently simmering water.
• Into top add milk, cheese, mustard powder, turmeric, salt and pepper, in that order. Cook, stirring with a whisk occasionally, until melted and smooth.
• When smooth, stir pasta into hot cheese mixture.
• Serve hot.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees.
• Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
• Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
• Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
• To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
• Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.