Boston Market-Style Mac and Cheese

This version swaps industrial additives for artisan ingredients like grass-fed butter and organic sharp cheeses for richer, minimally processed flavor.

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Ingredients

  • 1 lb organic whole grain macaroni
  • 4 tbsp grass-fed butter
  • 3 cloves organic garlic, minced
  • 2 cups heavy cream (organic)
  • 2 cups shredded organic sharp cheddar cheese
  • 1 cup shredded organic gruyere cheese
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp smoked paprika

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Bring a large pot of salted water to a boil and cook the organic pasta until al dente. Reserve 1/2 cup pasta water before draining.
  2. Drain the pasta and set aside. In the same pot, melt the grass-fed butter over medium heat.
  3. Add the minced garlic to the butter and sauté for about 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer, whisking occasionally for 5 minutes until slightly thickened.
  5. Reduce the heat to low and stir in the cheddar cheese one handful at a time, stirring until completely melted and smooth.
  6. Stir in the gruyère cheese and seasonings (salt, pepper, paprika) until incorporated.
  7. Fold the cooked pasta back into the cheese sauce and toss to coat evenly, loosening with reserved pasta water if the sauce is too thick.
  8. Serve immediately or transfer to a baking dish and broil for 3-5 minutes for a golden crust.

FAQ

Is this Boston Market-Style Mac and Cheese gluten-free?

This specific recipe uses organic whole grain pasta which contains gluten; to make it gluten-free, substitute with organic brown rice pasta.

Can I make the sauce ahead of time?

Yes, you can prepare the cheese sauce in advance. It will thicken significantly as it cools, so you may need to add a splash of water or cream when reheating.

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