Bojangles Mac and Cheese Recipe
This Bojangles Mac and Cheese recipe is a gem if you really want some creamy, cheesy macaroni - no other way to say it!You’ll need simple ingredients like elbow macaroni, whole milk, and sharp cheddar.One trick I always use is letting the cheese sauce thicken a bit before mixing everything together.For me, I love adding just a hint of garlic and onion powder, which adds a unique depth to the flavor.
Ingredients
- 8 oz Elbow Macaroni
- 4 tbsp Unsalted Butter
- 2 tbsp All-purpose Flour
- 2 cups Whole Milk
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1 tbsp Grated Romano Cheese
- 1 cup Cheddar Cheese shredded
Instructions
- Boil a large pot of water and add a tablespoon of sea salt.
- Cook the elbow macaroni until al dente according to the package instructions.
- Drain and set aside.
- In a saucepan, melt the unsalted butter over medium heat.
- Add the all-purpose flour and stir continuously to create a smooth paste.
- Cook for about two minutes, until it's bubbling.
- Gradually whisk in the whole milk to create a thick sauce without lumps.
- Add garlic powder, onion powder, and salt.
- Continue stirring until the sauce is creamy.
- Reduce the heat to low and mix in the grated Romano cheese and cheddar cheese.
- Stir well until the cheese is fully melted.
- Add the cooked macaroni to the cheese sauce and combine thoroughly.
- Simmer for about five minutes.
- Serve and enjoy!
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