This copycat version brings the creamy comfort of Southern-style mac and cheese to your kitchen. I’ve replicated the signature richness and velvety texture that made the original famous.
With simple ingredients and a foolproof method, this dish delivers the same comfort in every bite. Perfect for family dinners or when you crave that familiar taste.
Ingredients for Bojangles Mac and Cheese
Pantry staples and dairy aisle essentials make this Southern classic sing.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Cooked al dente for texture |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Heavy Cream 🥛 | 1 cup | Do not substitute half-and-half |
| Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded from block |
| American Cheese 🧀 | 8 oz | For ultra-smooth melt |
| Unsalted Butter 🧈 | ½ cup | Divided for roux and topping |
| All-Purpose Flour 🌾 | ¼ cup | For thickening the sauce |
| Yellow Mustard 🟡 | 1 tsp | Brightens the cheese flavor |
| Garlic Powder 🧄 | 1 tsp | Enhances depth of flavor |
| Onion Powder 🧅 | 1 tsp | Balances the cheese richness |
| Salt 🧂 | 1 tsp | Adjust to taste at end |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Paprika 🌶️ | ¼ tsp | For color and subtle smokiness |
The cheese is everything here. Sharp cheddar from the block (not pre-shredded) gives the best melt and flavor. For that signature smoothness, American cheese is non-negotiable—it’s the secret to that velvety texture. Grab Land O’Lakes or Kraft for the American, and any good sharp cheddar like Cabot or Tillamook. The whole milk and heavy cream are key too—don’t skimp on fat here (trust me, it’s worth it).
No American cheese? Velveeta works in a pinch. Need a shortcut? Evaporated milk can replace half the heavy cream. For extra tang, add a splash of buttermilk. The mustard might seem odd, but it’s essential—just a teaspoon cuts through the richness. If you’re out of garlic or onion powder, fresh minced at half the amount works, but the powdered stuff blends in better.
This tastes even better the next day—let it sit 10 minutes before reheating so the sauce thickens. Stores in the fridge for 4-5 days or freezes for 3 months. Leftovers reheat best with a splash of milk to loosen the sauce.
Why You’ll Love This Recipe
- One-Pot Magic: I toss everything in a single pot—elbows, milk, cream, cheeses—minimal cleanup, maximum satisfaction.
- Creamy Dream: The sharp cheddar and American cheese melt into this velvety sauce that clings to every noodle.
- Kid-Tested Meal: My picky nephew devours it, and honestly, it’s become my go-to for birthday parties and lazy Sundays.
- Stretches for Days: A big batch costs pennies per serving and reheats beautifully for leftovers that actually disappear.
Step-by-Step Instructions for Creamy Southern-Style Mac and Cheese
This foolproof method delivers that signature velvety texture you crave with every bite.
Step 1: Cook the Elbow Macaroni Al Dente
Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook for 1 minute less than the package instructions. You want it slightly underdone so it soaks up the sauce later without turning mushy.
Stir occasionally to prevent sticking. When the pasta is just shy of tender, drain it immediately in a colander but don’t rinse—you need that surface starch for the sauce to cling to. Set it aside while you make the cheese sauce.
Step 2: Make the Velvety Cheese Roux
In a large saucepan, melt 0.5 cup Unsalted Butter over medium heat until it foams but doesn’t brown. Add the 0.25 cup All-Purpose Flour and whisk constantly for 1-2 minutes until the mixture turns a light golden color and smells nutty.
This roux is your sauce thickener. Keep the heat steady and whisk vigorously to prevent lumps. The mixture should look like wet sand when it’s ready for the next step.
Step 3: Build the Creamy Cheese Base
Slowly pour in the 2 cups Whole Milk and 1 cup Heavy Cream while whisking continuously to prevent clumping. Bring to a gentle simmer, then reduce heat to medium-low.
Stir in the 1 tsp Yellow Mustard, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, and 0.5 tsp Ground Black Pepper. Now add the 2 cups Sharp Cheddar Cheese and 8 oz American Cheese a handful at a time, stirring until completely melted and smooth before adding more.
Step 4: Combine and Finish with Signature Flavor
Add the cooked elbow macaroni to the cheese sauce and stir gently to coat every piece evenly. The sauce should be thick and creamy, clinging to the pasta without being soupy.
Taste and adjust seasoning if needed, then stir in the 0.25 tsp Paprika for that subtle smokiness. Transfer to a serving bowl and let it sit for 5 minutes before serving—this allows the flavors to meld together perfectly.
Pro Tips For Making Bojangles Mac And Cheese
- Cook Pasta Al Dente: Boil the elbow macaroni 1-2 minutes less than package instructions—it’ll finish cooking in the creamy sauce and avoid turning to mush.
- Shred Your Own Cheddar: Skip pre-shredded sharp cheddar; the anti-caking agents make the sauce grainy. Grate a block yourself for that smooth, velvety texture.
- Low Heat for Cream: Heat the whole milk and heavy cream on medium-low to prevent scorching. I learned this the hard way after ruining two batches with burnt milk.
- Melt American Last: Stir in the American cheese at the very end—it melts instantly and gives that signature Bojangles’ creamy finish without breaking.
Flavor Customization for These Flavors
Spicy Southern Kick
Add ½ tsp cayenne pepper or a dash of hot sauce to the cheese sauce for a Cajun-inspired twist. I love using Crystal Hot Sauce—just 1 tbsp gives that Louisiana heat without overpowering the dish. 🌶️
Smoky Depth
Swap the paprika for ½ tsp smoked paprika or add ½ cup crumbled cooked bacon for a smoky, meaty depth. The bacon adds a nice chew and saltiness that pairs perfectly with the creamy cheese.
For extra smokiness, stir in ¼ tsp liquid smoke—a little goes a long way.
Extra Cheesy Upgrade
Mix in 1 cup shredded Monterey Jack or Pepper Jack for a gooier, spicier version. I also love throwing in ½ cup grated Parmesan at the end for a sharper, umami-rich finish.
Herb-Infused Brightness
Fresh herbs can brighten the richness. Stir in 2 tbsp chopped chives or 1 tbsp fresh parsley just before serving. For a bolder herb flavor, add 1 tsp dried thyme to the sauce as it simmers. 💫
Crunchy Topping
Transfer the mac and cheese to a baking dish, top with ½ cup crushed Ritz crackers or panko breadcrumbs mixed with 2 tbsp melted butter, and broil for 2-3 minutes until golden. This adds a delightful crunch.
Nutrition Facts
Frequently Asked Questions
Can I use pre-shredded cheese?
Pre-shredded cheese has anti-caking agents that prevent smooth melting. For best results, always shred cheese from the block.
Why add mustard to mac and cheese?
The yellow mustard brightens the cheese flavor and cuts through the richness without tasting noticeable. It’s a classic Southern trick!
Can I make this ahead?
Yes! Prepare up to 2 days ahead and store in the fridge. Reheat with a splash of milk to restore creaminess.
How do I prevent a grainy sauce?
Low heat is key! Add cheese slowly and stir constantly. If it gets grainy, remove from heat and whisk vigorously.
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