Bojangles’ Mac and Cheese

Pro tips

• Make a proper roux: melt butter over medium heat, add flour, and cook while whisking for 1–2 minutes to remove raw flour taste before adding milk.
• Whisk milk in gradually to avoid lumps; add 1/2 cup at a time while whisking vigorously, then increase the pace once the base is smooth.
• Add cheese off heat or over very low heat in handfuls, stirring until each batch melts completely before adding more to prevent graininess.
• Taste and adjust seasoning after adding cheese, as cheddar's saltiness varies by brand; the sauce should be creamy and pourable, not thick.

Substitutions

• Whole milk → heavy cream or half-and-half (richer, less watery; reduce slightly as it's thicker)
• Unsalted butter → salted butter (reduce salt in seasoning by 1/4 tsp)
• All-purpose flour → cornstarch (use 1.5 tbsp and whisk thoroughly to avoid lumps)

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 milk over low heat or in a 350°F oven covered with foil until heated through.

Can I make this mac and cheese ahead of time?

Yes. Prepare through the cheese sauce step, cool, refrigerate up to 2 days, then toss with hot pasta and reheat gently over low heat or in a 350°F oven for 15–20 minutes, stirring occasionally.

Why is my cheese sauce grainy or separated?

Overheating or adding cold cheese to hot sauce causes this. Keep heat at medium, whisk constantly, and add cheese off heat or in small batches over low heat.

Can I use a different type of cheese?

Mild cheddar works but reduces sharpness; sharp cheddar or a cheddar–gruyere blend deepens flavor. Avoid pre-shredded cheese with cellulose, which prevents smooth melting.

How do I scale this recipe?

Double or halve all ingredients proportionally. The ratio of roux to milk to cheese stays consistent, so the sauce will emulsify the same way.

Can I bake this instead of stovetop?

Yes. Toss cooked pasta with cheese sauce, transfer to a buttered baking dish, and bake at 350°F for 20–25 minutes until bubbling at edges. Optionally top with breadcrumbs.