Bojangles' Mac 'n Cheese features creamy, cheddar-infused pasta baked to golden perfection, topped with a crispy breadcrumb crust for a comforting blend of smooth and crunchy textures.
Equipments
- Large pot
- Colander
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Cheese grater
- Baking dish
- Oven
- Saucepan
- Wooden spoon or spatula
- Oven mitts
Ingredients
- 8 oz (225g) elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
Using sharp cheddar cheese is essential to achieve the rich, creamy flavor characteristic of Bojangles' Mac 'n Cheese, while whole milk helps create a smooth sauce. Ensure the flour is well incorporated with butter to form a roux, which thickens the cheese sauce for perfect consistency. Panko breadcrumbs mixed with grated Parmesan and melted butter deliver the signature crispy topping that contrasts the creamy pasta below. Adjust the seasoning with salt, black pepper, and paprika to enhance the depth of flavor. Your Bojangles' Mac 'n Cheese from the copycat menu will delight with its classic blend of creamy cheddar pasta and crunchy breadcrumb crust.
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni in a large pot of salted boiling water until al dente; drain with colander.
- In a saucepan, melt 2 tablespoons butter over medium heat.
- Whisk in flour; cook for 1 minute until bubbling.
- Gradually whisk in milk; cook, stirring, until thickened.
- Remove saucepan from heat; add cheddar cheese, salt, pepper, and paprika. Stir until cheese melts.
- Combine cooked macaroni and cheese sauce in mixing bowl; mix until evenly coated.
- Transfer macaroni mixture to greased baking dish.
- In separate bowl, combine panko, Parmesan, and melted butter.
- Sprinkle breadcrumb mixture evenly over macaroni.
- Bake in preheated oven for 20-25 minutes or until top is golden and bubbly.
- Remove with oven mitts; let cool slightly before serving.
Substitution
Bojangles' Mac 'n Cheese from the copycat menu combines creamy cheddar sauce and elbow macaroni, baked with a crispy breadcrumb topping. If sharp cheddar is unavailable, you can substitute with a blend of cheddar and Monterey Jack for a similar flavor and melting quality. Whole milk can be replaced with 2% milk, but avoid using skim milk to maintain creaminess. When preparing the breadcrumb topping, using plain breadcrumbs instead of panko will still work, though the crust may be less crunchy. For best results when mixing the cheese sauce, whisk continuously over medium heat to prevent lumps and ensure a smooth texture.
Tips
Make sure to cook the macaroni until al dente to avoid mushy pasta that can affect texture. When whisking the flour and butter, cook long enough to remove the raw flour taste, ensuring a smooth roux for the sauce. Gradually add the milk while stirring constantly to prevent lumps and achieve a creamy consistency. Before baking, evenly spread the breadcrumb topping so your mac 'n cheese has that perfect crispy crust on top.
Nutritions
Bojangles' Mac 'n Cheese provides a rich source of calcium and protein from the sharp cheddar and Parmesan cheeses, essential for bone health and muscle repair. The whole milk used in the recipe contributes vitamins D and B12, supporting immune function and energy metabolism. Your portion also delivers carbohydrates from elbow macaroni, supplying a steady energy release, while the breadcrumb topping adds texture with a modest amount of fat and fiber. Be mindful that the dish contains moderate sodium and saturated fat, which suits occasional indulgence within a balanced diet.
Storage
Store leftover Bojangles' Mac 'n Cheese in an airtight container and refrigerate within two hours of cooking to maintain its creamy texture. When reheating, cover loosely with foil and bake at 350degF (175degC) until warming through to preserve the crispy breadcrumb topping. Your dish will stay fresh for up to 3-4 days with proper storage.
Variation or Alternatives
Swap elbow macaroni for cavatappi or shells to capture more cheese sauce in each bite, enhancing creaminess. Substitute sharp cheddar with a blend of Monterey Jack and smoked Gouda for a smoky, melty twist on the classic flavor. Incorporate a pinch of ground mustard or a splash of hot sauce into the cheese sauce to add depth and a subtle kick that balances richness. You can also toast the breadcrumb topping with a sprinkle of fresh herbs like thyme or rosemary before baking to infuse an aromatic crunch.
Allergies
Bojangles' Mac 'n Cheese contains common allergens such as dairy from cheddar cheese, whole milk, and Parmesan cheese, which can trigger reactions in individuals with lactose intolerance or milk allergies. The all-purpose flour may contain gluten, posing risks for those with celiac disease or gluten sensitivity. Your caution is advised if you have allergies to dairy or gluten ingredients present in this dish.
Why this recipe?
Bojangles' Mac 'n Cheese menu is loved for its creamy, cheesy texture and flavorful Southern seasoning that delivers a comforting taste experience. The rich blend of sharp cheddar and creamy sauce makes it a standout side dish, perfect for complementing Bojangles' famous chicken. Making a copycat version allows you to recreate this indulgent, satisfying dish at home with customizable spice levels and fresh ingredients. Your efforts will be rewarded with a deliciously authentic taste that saves money and satisfies cravings anytime.