Boston Market Macaroni and Cheese (Restaurant Copycat)
⏱️ 40 minutes👥 6 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 16 oz elbow macaroni
- •- 4 tbsp unsalted butter
- •- 1/4 cup all-purpose flour
- •- 3 cups whole milk
- •- 2 cups sharp cheddar cheese, freshly grated
- •- 1 cup mild cheddar cheese, freshly grated
- •- 1/2 cup Monterey Jack cheese, freshly grated
- •- 1 tsp kosher salt
- •- 1/2 tsp white pepper
- •- 1/4 tsp ground mustard powder
- •- 1/4 cup reserved pasta water
Instructions
- 11. Boil macaroni in salted water until al dente, about 7-8 minutes. Drain, reserving 1/4 cup pasta water.
- 22. Melt butter in large heavy-bottomed saucepan over medium heat until foamy, about 2 minutes.
- 33. Whisk flour into melted butter, creating a smooth roux. Cook for 3 minutes, stirring constantly to prevent burning.
- 44. Gradually pour milk into roux, whisking continuously to prevent lumps. Simmer until mixture thickens, about 5 minutes.
- 55. Remove from heat. Fold in all three cheeses, stirring until completely melted and smooth.
- 66. Add salt, white pepper, and mustard powder. Stir in reserved pasta water to achieve creamy consistency.
- 77. Fold cooked macaroni into cheese sauce, ensuring even coating.