Alright, you young’uns, gather ’round and listen up! I’m gonna tell you how to make that Boston Market macaroni and cheese. You know, the kind that’s so cheesy and creamy, it sticks to your ribs and makes you wanna slap your grandma, only she’s probably the one who made it for ya in the first place, so you best not!
First off, you gotta get your stuff together. We ain’t makin’ rocket ships here, just good ol’ mac and cheese like they make at Boston Market. So, what you need? Well, let me tell ya:
- That elbow macaroni, the little bent ones. ‘Bout 8 ounces, maybe a bit more if you’re feedin’ a whole army.
- Butter. ‘Bout a quarter cup, like half a stick. Don’t be stingy with the butter now, it’s what makes it good.
- Flour, just regular ol’ flour. Same amount as the butter, quarter cup.
- Some dry mustard, not the yellow stuff in a jar, the powder kind. Just a pinch, like a quarter teaspoon.
- Salt, gotta have salt. Maybe a teaspoon, depends on how much you like salt. I like a good amount of salt myself. And a dash of pepper, just a little bit.
- Milk. Two whole cups. Don’t be usin’ that skim milk, gotta be the real deal.
- Onion, a little bitty one, chopped up real fine. Maybe a tablespoon’s worth. You don’t want big chunks of onion in there.
- And the cheese! Now this is important. You need that American cheese, the kind that melts all nice and gooey. ‘Bout a cup, maybe a bit more if you’re a cheese fiend like me. Some of that other fancy cheese too, like cheddar. Another cup.
Now, you got all your stuff, right? Good. First thing you do is cook that macaroni. Boil some water, throw the macaroni in, cook it till it’s soft but not mushy. We ain’t makin’ baby food. Drain that water out good.
While that macaroni’s cookin’, you can start on the sauce. This is the important part, so pay attention! Melt that butter in a pan, not too hot now, just nice and gentle. Then, sprinkle in that flour and stir it up real good with the butter. You want it to get all smooth, no lumps. That’s called a roux, I heard some fancy chef say once. Sounds silly to me, but that’s what it is.
Now, pour in that milk, slow like. Keep stirrin’ the whole time. You don’t want it to stick or burn. Add in your dry mustard, salt, and pepper. Throw in that chopped up onion, too. Keep cookin’ it, stirrin’ all the time, till it starts to get thick. This might take a little while, so be patient.
Once it’s thick enough, like gravy almost, take it off the heat. Now, here comes the best part – the cheese! Stir in that American cheese and cheddar cheese and mix it all up till it’s melted and smooth and oh-so-good. You might wanna taste it now, just to make sure it’s got enough salt and pepper. I always do.
Now, pour that cheesy sauce over your cooked macaroni. Stir it all up, make sure every single piece of macaroni is covered in that golden goodness. That’s it, you done made Boston Market mac and cheese! Well, almost. It tastes a lot like it, anyway. Close enough for me. Now let me think about this a little more.
Some folks, they like to put this in a baking dish, sprinkle some breadcrumbs on top, and bake it in the oven for a little while. That’s fine, I guess, if you got the time. Makes a nice crispy top. Me, I just like to eat it right outta the pot. Can’t wait, you know?
One more thing, if you want to change things up, it won’t hurt anyone. Some folks put in some smoked paprika, some extra pepper. I even heard someone used celery salt. It ain’t bad! If you’re feeling real wild, you can add some cooked celery, tuna or even some breadcrumbs. That adds bulk, ya see. Maybe some mayo or pickle juice. There’s a bunch of ways to make this macaroni and cheese even better. Even adding other cheese like Gordon Ramsay, he does that. But, if you want the Boston Market mac and cheese, stick to the American and cheddar. That’s the secret!
This mac and cheese, it’s good stuff. It’ll fill you up, keep you warm on a cold night. It’s easy to make, too, even if you ain’t no fancy cook. Just follow these here directions, and you’ll be eatin’ good in no time. Now, go on and try it! And don’t forget to share with your grandma, she’ll appreciate it. She might even give you her recipe, and then you’ll know all the secrets!
If you don’t eat all that cheesy goodness right away, it’s okay. Just stick it in the icebox and it’ll keep. Might be a little thick when you reheat it. That’s fine! Just add a splash of milk when you warm it up, and stir it good. It’ll be just as creamy as before. Or almost. It won’t last long enough to worry about, though. Not in my house, anyway. We eat it all up before it even has a chance to cool down!
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