Bojangles Mac and Cheese Recipe: Copycat Southern Creamy Indulgence

I’ve spent years perfecting this copycat version of the beloved Southern classic. The secret lies in the cheese blend and a precise cooking method that delivers that signature creamy texture every time.

This isn’t just any mac and cheese—it’s the rich, velvety indulgence you’d expect from a restaurant favorite. The key is patience, allowing the sauce to thicken slowly for maximum flavor.

What you’ll get is a dish so close to the original, even the pickiest eaters won’t know the difference. The cheese pulls into long, gooey strands with every bite.

Serve it as a side or a main—this recipe holds its own either way.

Ingredients for Bojangles Mac and Cheese

Pantry staples plus a few cheeses create that signature creamy texture from the classic.

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The cheese blend is everything here. Boar’s Head sharp cheddar has the right melt and tang—avoid pre-shredded (it’s coated in anti-caking stuff). Land O’Lakes American cheese from the deli counter melts like a dream. For Parm, Kraft in the green can works, but a wedge from Whole Foods tastes better. The milk and cream need to be full-fat—no skimping here (trust me on this).

No American cheese in your fridge? Velveeta at half the amount gets you close. Want extra richness? Add cream cheese at 4 oz. The mustard might seem weird, but it cuts through the richness—Dijon works too. If you’re out of garlic powder, 2 fresh cloves minced does the trick. The cayenne is optional, but that tiny kick makes it taste authentic.

Assemble and bake right away, or hold the sauce in the pot for 15 minutes (it’ll thicken more). Leftovers keep 4 days refrigerated, reheat with a splash of milk. Freezes well for 3 months—just thaw overnight before reheating.

Step-by-Step Instructions for Southern Creamy Mac and Cheese

Here’s the method I use to nail that signature velvety texture every single time.

Step 1: Cook the Elbow Macaroni to 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 directs. You want it slightly undercooked because it’ll finish in the oven with the sauce.

The pasta should have a tiny bite to the center when tasted. Drain immediately in a colander and give it a quick rinse with cool water to stop the cooking process. This prevents it from turning mushy when baked later.

Real talk: overcooked pasta is the fastest way to ruin this dish. That firm bite at this stage ensures the final result is perfectly tender, not gummy.

Step 2: Create a Silky Roux Base

In a large pot over medium heat, melt 0.5 cup Unsalted Butter. Once foamy, whisk in the 0.25 cup All-Purpose Flour to form a smooth paste. Cook this roux for 2-3 minutes, stirring constantly, until it turns a light golden color.

This step thickens the sauce and removes the raw flour taste. The mixture should bubble gently but not brown too deeply—you’re making a white roux, not a dark one. Keep that whisk moving to prevent lumps.

I’ve found that using a flat whisk works best here. It gets into the corners of the pot and ensures every bit of flour is incorporated into the butter.

Step 3: Build the Ultra-Creamy Cheese Sauce

Gradually pour in the 2.5 cups Whole Milk and 1 cup Heavy Cream, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and stir in the 1 tsp Yellow Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Cayenne Pepper. These seasonings build the complex flavor profile that makes this copycat version authentic.

Now add the cheeses in stages: first the 2 cups Sharp Cheddar Cheese, then the 8 oz American Cheese (torn into pieces), and finally the 0.5 cup Parmesan Cheese. Stir until each addition is completely melted and smooth before adding the next.

Step 4: Combine and Bake to Perfection

Fold the cooked elbow macaroni into the cheese sauce until every piece is thoroughly coated. The sauce should be thick but still pourable. If it seems too tight, add a splash of warm milk to loosen it.

Transfer the mixture to a greased baking dish. For that signature Bojangles touch, I like to dot the top with a little extra butter or sprinkle with breadcrumbs, though this isn’t in the original ingredient list.

Bake at 350°F for 20-25 minutes until the top is golden brown and the edges are bubbling. Let it rest for 5-10 minutes before serving—this gives the sauce time to set slightly so it doesn’t run off the pasta when served.

Storing and Reheating This Dish

Refrigerator Storage

Let this dish cool completely before storing—about 2 hours at room temperature. Transfer to airtight containers and refrigerate at 40°F or below for up to 4 days. The flavors deepen overnight, making leftovers even more delicious. ❄️

Freezer Storage

For longer storage, freeze in quart-size freezer bags with excess air removed. It keeps well for 3 months without texture loss. I recommend portioning into meal-sized servings for easy reheating later.

Oven Reheating

Preheat oven to 350°F and cover the dish with foil. Bake for 20-25 minutes, then remove foil and bake 5 more minutes to restore that creamy texture. Add a splash of milk if it seems dry.

Microwave Reheating

Microwave individual portions covered with a damp paper towel. Heat on 70% power for 1-2 minutes, stir, then continue in 30-second intervals until reaching 165°F. Stirring prevents hot spots. 🔥

Stovetop Reheating

Gently reheat in a saucepan over low-medium heat, adding ¼ cup milk to loosen the sauce. Stir frequently for 5-7 minutes until heated through. This method preserves the creamy consistency best.

Frequently Asked Questions