Baked Mac and Cheese (Copycat)

Name: Baked Mac and Cheese (Copycat)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 250 g elbow macaroni; 1 tbsp butter (for tossing the pasta); 2/3 cup panko breadcrumbs (for the topping); 2 tbsp melted butter (for the topping); 4 tbsp butter (for the sauce); 1/3 cup plain flour (for the sauce); 3 cups milk (warmed); 2 cups freshly shredded gruyere or cheddar; 1 cup freshly shredded mozzarella; 3/4 tsp salt; 1 tsp garlic powder (optional); 0.5 tsp onion powder (optional); 0.5 tsp mustard powder (optional)

Independent copycat-style recreation, not Boston Pizza’s official recipe (theirs is a trade secret) and not affiliated with Boston Pizza. This is a home version inspired by the menu item, worked out for a normal home kitchen.

A home version of the baked mac and cheese: elbow macaroni in a smooth cheese sauce with a crisp panko topping, baked until lightly golden. Cheddar works well in place of gruyere and keeps the cost down. It has not been kitchen-tested for this site yet, so treat quantities as a starting point. The home cost below is an estimate for the ingredients listed, per serving.

Servings

15 min

Prep

25 min

Cook

40 min

Total

Easy

Difficulty

620

Est. calories / serving

What it costs: restaurant vs home

Option	Cost
VegMac and Cheese at Boston Pizza (typical price, from the menu page)	$19.49
This home version, per serving	$2
You save	$17.49 (90%)

Restaurant price is the typical figure from our Boston Pizza menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.

Ingredients

Amount	Ingredient	Note
250 g	elbow macaroni	n/a
1 tbsp	butter	for tossing the pasta
2/3 cup	panko breadcrumbs	for the topping
2 tbsp	melted butter	for the topping
4 tbsp	butter	for the sauce
1/3 cup	plain flour	for the sauce
3 cups	milk	warmed
2 cups	freshly shredded gruyere or cheddar	n/a
1 cup	freshly shredded mozzarella	n/a
3/4 tsp	salt	n/a
1 tsp	garlic powder	optional
0.5 tsp	onion powder	optional
0.5 tsp	mustard powder	optional

Method

Cook the macaroni 1 minute less than the packet says, drain, toss with the tablespoon of butter and leave to cool slightly.
Melt the 4 tablespoons of butter in a large pan, stir in the flour and cook for a minute, then add the warmed milk a little at a time, stirring until smooth.
Cook the sauce for 5 to 8 minutes until it thickens enough to coat a spoon, then take it off the heat.
Stir in the shredded cheeses and the seasonings until melted and smooth, then taste and adjust the salt.
Mix the sauce through the pasta, transfer to a baking dish, and scatter the panko tossed with melted butter and a pinch of salt over the top.
Bake at 180 degrees C for 25 minutes until lightly golden and bubbling, then serve straight away.

Tips

Shred the cheese yourself; pre-shredded cheese is coated to stop it clumping and melts less smoothly.
Undercook the pasta slightly, it finishes cooking in the oven and stays firm instead of going soft.
Let the dish rest for 5 minutes after baking so the sauce sets a little before serving.

Allergen caution: whether the home version contains allergens depends entirely on the ingredients and brands you use. Check every label, and take extra care with shared surfaces and frying oil if anyone eating has an allergy.

Recipe credit: adapted in our own words from the tested recipe by RecipeTin Eats. Their Baked Mac and Cheese recipe was the reference point for the sauce method, the cheese mix and the breadcrumb topping here. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at RecipeTin Eats.

See the full Boston Pizza menu & prices The original item: VegMac and Cheese