Better than Boston Market Mac & Cheese

Serves 1
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Directions

  1. 1In a pan on medium heat, add 4 tablespoons of butter.
  2. 2In a pan on medium heat, add 4 tablespoons of butter.
  3. 3In a pan on medium heat, add 4 tablespoons of butter.
  4. 4Add 1 teaspoon of dry mustard, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of regular paprika.
  5. 5Add 1 teaspoon of dry mustard, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of regular paprika.
  6. 6Add 1 teaspoon of dry mustard, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of regular paprika.
  7. 7Whisk the spices into the butter.
  8. 8Whisk the spices into the butter.
  9. 9Whisk the spices into the butter.
  10. 10Slowly whisk in a 0.25 cup of flour.
  11. 11Slowly whisk in a 0.25 cup of flour.
  12. 12Slowly whisk in a 0.25 cup of flour.
  13. 13Whisk in one 12 ounce can of evaporated milk.
  14. 14Whisk in one 12 ounce can of evaporated milk.
  15. 15Whisk in one 12 ounce can of evaporated milk.
  16. 16Whisk in 2 cups of whole milk.
  17. 17Whisk in 2 cups of whole milk.
  18. 18Whisk in 2 cups of whole milk.
  19. 19Once the milk is warmed, add in 12 ounces of American cheese that’s freshly sliced from the deli.
  20. 20Once the milk is warmed, add in 12 ounces of American cheese that’s freshly sliced from the deli.
  21. 21Once the milk is warmed, add in 12 ounces of American cheese that’s freshly sliced from the deli.
  22. 22After the American cheese melts in, add in 8 ounces of freshly shredded sharp cheddar cheese.
  23. 23After the American cheese melts in, add in 8 ounces of freshly shredded sharp cheddar cheese.
  24. 24After the American cheese melts in, add in 8 ounces of freshly shredded sharp cheddar cheese.
  25. 25Add in 4 ounces of freshly shredded cheddar jack cheese.
  26. 26Add in 4 ounces of freshly shredded cheddar jack cheese.
  27. 27Add in 4 ounces of freshly shredded cheddar jack cheese.
  28. 28Add the cheese in a little bit at a time.
  29. 29Add the cheese in a little bit at a time.
  30. 30Add the cheese in a little bit at a time.
  31. 31Once all cheese is fully melted, season the sauce with salt and pepper to taste.
  32. 32Once all cheese is fully melted, season the sauce with salt and pepper to taste.
  33. 33Once all cheese is fully melted, season the sauce with salt and pepper to taste.
  34. 34Turn off the heat.
  35. 35Turn off the heat.
  36. 36Turn off the heat.
  37. 37Add 1 pound of cooked Rotini pasta.
  38. 38Add 1 pound of cooked Rotini pasta.
  39. 39Add 1 pound of cooked Rotini pasta.
  40. 40Add a generous amount of chicken bouillon powder to the pasta water before boiling to make it even better.
  41. 41Add a generous amount of chicken bouillon powder to the pasta water before boiling to make it even better.
  42. 42Add a generous amount of chicken bouillon powder to the pasta water before boiling to make it even better.
  43. 43Stir the pasta into the sauce.
  44. 44Stir the pasta into the sauce.
  45. 45Stir the pasta into the sauce.
  46. 46Serve the mac and cheese right away.
  47. 47Serve the mac and cheese right away.
  48. 48Serve the mac and cheese right away.

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 1 teaspoon dry mustard
  • 1 teaspoon dry mustard
  • 1 teaspoon dry mustard
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon regular paprika
  • 0.5 teaspoon regular paprika
  • 0.5 teaspoon regular paprika
  • 0.25 cup flour
  • 0.25 cup flour
  • 0.25 cup flour
  • 12 ounces evaporated milk
  • 12 ounces evaporated milk
  • 12 ounces evaporated milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 12 ounces American cheese
  • 12 ounces American cheese
  • 12 ounces American cheese
  • 8 ounces freshly shredded sharp cheddar cheese
  • 8 ounces freshly shredded sharp cheddar cheese
  • 8 ounces freshly shredded sharp cheddar cheese
  • 4 ounces freshly shredded cheddar jack cheese
  • 4 ounces freshly shredded cheddar jack cheese
  • 4 ounces freshly shredded cheddar jack cheese
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 pound Rotini pasta
  • 1 pound Rotini pasta
  • 1 pound Rotini pasta
  • chicken bouillon powder
  • chicken bouillon powder
  • chicken bouillon powder

Equipment

panwhiskgraterspoon

Tips

  • Make sure to whisk each ingredient in before adding the next milk ingredient.
  • Do not use American cheese wrapped in plastic; use freshly sliced from the deli.
  • Always use freshly shredded cheese, as pre-shredded cheese will not melt correctly.
  • Add a generous amount of chicken bouillon powder to the pasta water before boiling for better taste.
  • You have to use Rotini pasta, or it's not Boston Market mac and cheese.