Boston Market Macaroni and Cheese Creamy & Delicious
A creamy, classic baked macaroni and cheese inspired by Boston Market that's quick and comforting.
Equipment
- Large Pot
- Colander
- Large saucepan
- Whisk or wooden spoon
- 2-quart casserole dish
- Measuring cups and spoons
Ingredients
- 8 ounces macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 cup American cheese (such as Velveeta), cubed or shredded
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil, add the macaroni, and cook until al dente according to package directions; drain and set aside.
- In a large saucepan over medium heat, melt the butter until fragrant but not browned.
- Whisk in the flour and cook about 1 minute to form a roux.
- Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens and is smooth.
- Add the American cheese and stir until fully melted into the sauce.
- Stir in the salt, black pepper, and dry mustard, then add the drained pasta and toss until evenly coated with the cheese sauce.
- Lightly butter a 2-quart casserole dish, transfer the pasta mixture to the dish, and spread evenly.
- Bake in the preheated oven for 20 minutes, until bubbly and lightly golden at the edges; remove and serve.
Notes
- Velveeta-style American cheese is recommended for creaminess.
- Use freshly cooked pasta drained well to avoid a watery sauce.
- Stir the sauce continuously when adding milk to prevent lumps.
- Cube or shred the cheese for faster melting.