Best Boston Market Macaroni and Cheese Copycat Recipe
Finally, I’ve created what I think is the best Boston Market Macaroni and Cheese copycat recipe. The secret? It’s not made with Velveeta cheese!
I have a funny story to share with you about this favorite restaurant of mine, Boston Market. My first experience with this (almost) to-die-for fast food chain was when I was about 18 up in Lacey, Washington (off of Sleater-Kinney, anyone remember that? Back in 1998…). I could not believe how amazingly juicy the chicken was, and how even amazingly-er (like that?) the macaroni and cheese was. Granted, everything on their menu is freaking delicious, but Boston Market had me with the macaroni and cheese. Until they went out of business at that particular location. I was super bummed, but lucky for me, a few years later, another Boston Market opened up, over on the opposite side of town. I was ecstatic and went every chance I could. Until they went out of business.
So I gave up on them for awhile, until I met my husband (who is in the military) and we PCS’ed to Fayetteville, North Carolina. And to my pleasant surprise, there happened to be a hoppin’ Boston Market on Skibo Road. Thank You Sweet Heavens. We don’t live there anymore, but yes, our current duty station in Texas has a Boston Market … on post!
Anyway. I could live off a bowl of that goodness seven days a week, I’m sure. My wallet, not so much. So of course, I hit up the trusty and almighty Pinterest to see what recipes I could find. To be honest, I couldn’t believe how many so-called copycat recipes called for Velveeta cheese! Really, people? You think Boston Market makes their infamous cheesy side with Velveeta? I mean, no offense, I love Velveeta, but I truly did not think that they used the stuff. I did some more digging, found a few recipes that looked like they could pass for the real thing, read the comments and suggestions, and this, folks, is what I came up with. Tell me what you think!
4 ounces semolina rotini pasta, prepared al dente
1 tablespoon minced onion
4 tablespoons (½ stick) butter or margarine, melted
¼ cup all purpose flour
2 cups milk
4 ounces American cheese, from the deli counter (yellow)
¼ cup cubed blue cheese
¼ cup cubed cheddar cheese
1 teaspoon salt
2 pinches dry mustard
¼ teaspoon ground tumeric
pepper to taste
Preheat the oven to 400º and saute the onion in the butter until translucent. Stir in flour and simmer for about 2 minutes, and then slowly add the milk. Add the blue, cheddar and American cheese cubes, salt, pepper, tumeric and mustard and stir until melted. Allow the sauce to thicken and then add the pasta and stir together. Lightly spray a casserole dish with cooking spray and dump the pasta in. Bake for about 15-20 minutes.