Two of my favorite things to make, copycat recipes and a good Mac and Cheese. And this Mac and Cheese recipe from Boston Market is not only simple, but it’s also delicious!
No need for any fancy cheeses in this Mac and Cheese recipe. Just some good ole processed Velveeta Cheese. So what’s so different about this Mac & Cheese recipe you ask? Turmeric. Yep a little Turmeric for taste and color.
Just like some of my other Mac and Cheese Recipes I’ve previously posted, this simple Mac & Cheese recipe also has a little Ground Dry Mustard in it. I love using Mustard Powder in my Macaroni and Cheese recipes. It gives it just a little more flavor.
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What is Al Dente
When making Mac and Cheese, it’s important to cook the pasta al dente to ensure to best texture possible.
If you are not familiar with the term “al dente”, it means cooking the pasta so it’s still chewy and form and that it will hold its shape when the sauce is added to it.
You can use whatever kind of pasta you have on hand but I used spiral pasta for a couple of reasons. One that’s the kind of pasta Boston Market uses and since this is a copycat recipe I wanted to stay as true as possible to the original recipe. Secondly, I find that spiral pasta holds more cheese than other types of pasta.
Copycat Rating
Since the goal of a Copycat Recipe is for it to taste exactly like the original, it’s only natural to rate this recipe against the original. This Copycat recipe rates a solid 7 out of 10 in my opinion.
Boston Market is an American fast casual restaurant serving chicken, meatloaf, ribs, turkey, soups, salads and an assortment of side dishes. One of my favorite recipes from them is my Copycat Boston Market Meatloaf.
I often get asked why I add ground mustard to the cheese sauce. Basically, the ground mustard makes the cheese “cheesier”.
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You will need the following ingredients to make this Copycat Mac and Cheese recipe from Boston Market (see recipe card for quantities): Spiral Shaped Pasta, Milk, Velveeta Cheese, Ground Dry Mustard, Ground Turmeric, Salt & Pepper.
How to Make Copycat Boston Market Mac and Cheese
- In a saucepan over low heat, combine the milk, cheese, mustard powder, turmeric, salt and pepper. Stir with a whisk occasionally until the cheese is melted and smooth.
- Meanwhile, cook the pasta al dente according to the directions on the package.
- Once the cheese mixture is ready, stir in the pasta noodles.
Copycat Boston Market Mac and Cheese
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Ingredients
- 3 Cups Spiral Shaped Pasta
- ⅔ Cup Milk
- 1 Pound Velveeta Cheese, Cubed small
- ½ Tsp Ground Dry Mustard
- ½ Tsp Ground Turmeric
- Salt and Pepper, to taste
Instructions
- Cook the pasta al dente according to the directions on the package.
- Meanwhile, in a saucepan over low heat, combine the milk, cheese, mustard powder, turmeric, salt and pepper. Stir with whisk occasionally until the cheese is melted and smooth.
- Once the cheese mixture is ready, stir in the pasta noodles.
was just ok. but the worst part was that I made it and refrigerated to reheat later in the day for thanksgiving dinner. BIG mistake. The creaminess was long gone. It was a stiff, plastic-y feeling pasta. Inedible-tossed it in the compost.
Not really a copycat of BM Mac and Cheese. This is basically just pasta in melted Velveeta. So if you like Velveeta Shells and Cheese, you’ll probably like this. If you are like me and are looking for a copycat recipe of the Boston Market Mac and Cheese, this will disappoint.
I used this but subbed half cheese (mexi blend and American—just what I had) and a block of cream cheese for the velveeta and it turned out well. Also didn’t have turmeric and added some onion and garlic powders too. All to say this is an adaptable recipe. Looking forward to making as written though!
Waaaaaaaaaaay overpowered by the amount of turmeric it calls for. Ended up tasting like Mac and cheese curry. I’d probably leave it out next time and halve the mustard
This copycat Boston Market Mac and cheese is like the real thing. The turmeric makes all the difference. A great taste and one you will want to try.