Bojangles Mac And Cheese

Name: Bojangles Mac And Cheese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 16 ounces elbow macaroni; 1 tablespoon sea salt; 2 cups rich heavy cream; 1 cup sweetened evaporated milk; 1 teaspoon garlic powder; 1 teaspoon mustard powder; 1 1/4 pounds sliced American cheese; 4 ounces shredded Colby Jack cheese; 2 tablespoons finely grated Parmesan cheese; 1 tablespoon grated Romano cheese

This Bojangles mac and cheese delivers the signature creamy, smooth texture of the restaurant favorite using heavy cream, evaporated milk, and a blend of American, Colby Jack, Parmesan, and Romano cheeses. The result is a deeply rich, restaurant-quality comfort dish.

🌍American 🏷️Bojangles mac and cheese recipe

Total

30 min

Servings

12

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Cravefuly · by Kimberly Booker RD

Ingredients

16 ounces elbow macaroni

1 tablespoon sea salt

2 cups rich heavy cream

1 cup sweetened evaporated milk

1 teaspoon garlic powder

1 teaspoon mustard powder

1 1/4 pounds sliced American cheese

4 ounces shredded Colby Jack cheese

2 tablespoons finely grated Parmesan cheese

1 tablespoon grated Romano cheese

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Start by boiling a large pot of water. Add the elbow macaroni and sprinkle in that tablespoon of sea salt. Cook according to the package directions until al dente. Don’t forget to stir occasionally. The last thing you need is sticky pasta. Once cooked, drain and set aside.
2
In a separate pot, pour in the heavy cream and evaporated milk. Heat it over medium-low, stirring gently until warm. Then, add in the garlic powder and mustard powder. It will smell heavenly.
3
Gradually begin adding your cheeses—first the sliced American cheese, followed by the Colby Jack, Parmesan, and Romano. Stir continuously as they melt, creating that gooey masterpiece.
4
Once your cheese sauce is velvety smooth, it’s time to unite it with the elbow macaroni. Toss your drained pasta into the cheese sauce. Mix well until every noodle is coated in that creamy goodness. Don’t rush; take your time here. Your patience will pay off.
5
If you desire a golden crust on top, transfer the mixture into a greased baking dish. You can sprinkle a bit more grated cheese on top before placing it in a preheated oven at 350°F. Bake for about 20 minutes or until bubbly and slightly browned.

Was this recipe helpful?

Tips & Notes

Pro tips

Use deli-counter sliced American cheese, not individually wrapped singles—it melts far more smoothly without waxy residue.
Add cheese to the warm (not boiling) sauce off heat and stir constantly to prevent graininess or oil separation.
Toss the drained pasta with the sauce immediately while both are warm to ensure even coating and creaminess.
Taste and season after adding all cheese; the evaporated milk adds subtle sweetness, so adjust salt and garlic powder carefully.

Substitutions

American cheese → mild white cheddar (texture less smooth but usable; may require an extra tablespoon of cream for silkiness)
Colby Jack → sharp cheddar or Gruyère (adds tanginess; use less to prevent overpowering the dish)
Heavy cream → half-and-half (use 3 cups to maintain richness; sauce will be slightly thinner)
Sea salt → kosher salt (use same weight; adjust to taste as it has lower density)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of heavy cream to restore creaminess.

Common Questions

What type of American cheese should I use?

Use sliced American cheese from the deli counter or packaged slices—avoid singles wrapped in plastic, which contain additives that don't melt as smoothly.

Can I make this ahead?

Yes, prepare through the pasta and sauce stage, transfer to a baking dish, cover, and refrigerate up to 24 hours. Reheat gently on the stovetop with a splash of cream to restore creaminess.

Why use both heavy cream and evaporated milk?

Heavy cream provides richness while evaporated milk adds body and a subtle sweetness that replicates the Bojangles version without curdling.

Can I substitute the cheese blend?

American cheese is essential for smoothness; Colby Jack can be swapped for sharp cheddar, but avoid low-moisture cheeses that won't blend as creamily.