Boston Market Mac and Cheese Ingredients: Whats in it? The secret recipe revealed.

Okay, so I’ve been craving some good ol’ comfort food lately, and nothing screams comfort like a big bowl of mac and cheese. I remembered how much I used to love the mac and cheese from Boston Market, so I thought, why not try to make it myself? I found a few recipes online, some of them way too complicated. I just wanted something simple and close to the real thing.

First things first, I cooked up some elbow macaroni. Followed the box instructions on this – nothing fancy. While the pasta was doing its thing, I started on the cheese sauce. This is where the magic happens, right?

I grabbed a saucepan and melted some butter in it. Once that was all bubbly, I tossed in some flour and a bit of onion powder. Now, some recipes called for a bunch of different cheeses, but I just stuck with cheddar – seemed like the most likely flavor from what I remembered. I whisked the flour and butter together until it got all thick and pasty, like a roux.

Then, slowly, I poured in the milk, whisking the whole time. You gotta do it slow, otherwise it gets lumpy, and nobody wants lumpy cheese sauce. Kept whisking until it started to thicken up. It’s pretty cool how that works, you know? Just milk and flour and suddenly it’s this creamy sauce.

Once all the milk was in and the sauce was nice and thick, I took it off the heat and dumped in a whole load of shredded cheddar cheese. Then, just stirred until the cheese was all melted and gooey. The smell was amazing, let me tell you.

By now, the pasta was done, so I drained it really well. You don’t want any extra water messing up your cheese sauce. I dumped the cooked pasta into a big bowl, then poured that glorious cheese sauce all over it.

I mixed it all together, making sure every single piece of macaroni was coated in that cheesy goodness. Then I transferred it to a baking dish, because a little crispy top is always a good idea. Added a bit more cheese on top for good measure, and then popped it in the oven for a little while, just until it got bubbly and golden brown on top.

Result?

• Appearance: The color was spot on – that perfect golden yellow you expect from mac and cheese.
• Texture: Super creamy, with just the right amount of chew from the pasta. And that crispy top? Perfection.
• Taste: Okay, it wasn’t exactly like Boston Market’s, but it was pretty darn close! It was cheesy, comforting, and just what I was craving. Definitely a winner in my book.

So, yeah, that’s how I spent my afternoon. Making a big batch of mac and cheese from scratch. It was way easier than I thought it would be, and totally worth the effort. Now, if you’ll excuse me, I’m gonna go grab another bowl of this cheesy goodness.