Bojangles Mac and Cheese Recipe: Copycat Southern Creamy Delight

This copycat recipe captures the creamy comfort of Bojangles’ famous side with a homemade touch. The secret lies in a velvety cheese sauce that clings perfectly to every elbow macaroni.

I’ve tested multiple versions to nail the balance of sharp cheddar and smooth texture that makes this dish irresistible. The result is a Southern-style classic that’s just as satisfying as the original.

With simple ingredients and straightforward steps, you’ll achieve that signature richness without complicated techniques. The sauce stays creamy even when reheated, making it ideal for gatherings.

Serve it as a side or a main—either way, it delivers the nostalgic flavor you crave. Here’s how to make it at home.

Ingredients for Bojangles Mac and Cheese

Pantry staples and a few cheese upgrades. That’s all you need here.

The cheese is everything. Sharp cheddar from a block (pre-shredded has anti-caking stuff that ruins the sauce). American cheese might seem old-school, but it’s the secret to that Bojangles-level creaminess. I grab mine from Kroger or Publix—their cheese counters have good selection. Whole milk is non-negotiable; skim just won’t give you that luxurious texture (trust me on this one).

No American cheese? Velveeta at half the amount works in a pinch. Swap Dijon for regular mustard if needed, but the sharpness helps cut through the richness. Fresh garlic instead of powder? Go for it—just use 1 clove minced. The macaroni shape matters too; elbows hold the sauce way better than penne or shells.

Sauce thickens as it cools—add a splash of milk if reheating. Stores 4-5 days in the fridge, freezes for 3 months. Leftovers taste even better the next day (that’s when the flavors really meld).

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

This is the method. Straightforward, tested, and delivers that signature velvety texture.

Step 1: Cook the Elbow Macaroni Perfectly

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 directions for al dente. You want it slightly underdone since it will finish cooking in the cheese sauce.

Drain the pasta in a colander but don’t rinse it—the surface starch helps the sauce cling. Shake the colander gently to remove excess water, then set aside. Here’s the thing—overcooked pasta turns mushy in mac and cheese, so this timing is crucial.

Step 2: Create a Velvety Roux Base

In a large pot over medium heat, melt the 0.5 cup Unsalted Butter. Once it’s fully melted and foaming, whisk in the 0.25 cup All-Purpose Flour. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells slightly nutty.

This roux thickens the sauce without making it gluey. If it browns too quickly, lower the heat—you want gentle cooking, not burning. The mixture should bubble but not darken significantly.

Step 3: Build the Creamy Cheese Sauce

Slowly pour in the 2 cups Whole Milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium heat, stirring often, until it thickens enough to coat the back of a spoon—about 3-4 minutes.

Reduce heat to low and stir in the 2.5 cups Sharp Cheddar Cheese, 4 oz American Cheese, 1 tbsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, 0.5 tsp Ground Black Pepper, and 0.25 tsp Paprika. Stir until all the cheese is melted and the sauce is smooth.

Real talk: American cheese is the secret here—it melts ultra-smooth and gives that signature Bojangles creaminess. Don’t skip it.

Step 4: Combine and Serve Immediately

Add the cooked Elbow Macaroni to the cheese sauce and stir until every piece is fully coated. If the sauce seems too thick, add a splash of warm milk to loosen it—this dish should be luscious, not dry.

Taste and adjust seasoning if needed. The sauce should cling to the pasta with a glossy, creamy finish. Serve immediately while hot—the texture is best fresh from the pot. This is the moment that matters: that first creamy, cheesy bite that tastes just like the original.

Common Mistakes When Making This Recipe

Overcooking Pasta

Cooking pasta until it’s soft in the boiling stage ruins the final texture. I always stop the macaroni 1 minute early—it finishes perfectly in the hot sauce. Mushy noodles are the most common complaint I hear.

Skipping the Roux

Some try to melt cheese directly into milk, but without a proper roux, the sauce separates or turns grainy. I whisk 0.25 cup flour into melted butter until golden—this creates the velvety base that defines Bojangles’ style. 🔥

Using Pre-Shredded Cheese

Pre-shredded cheese contains anti-caking agents that prevent smooth melting. I always shred sharp cheddar from a block myself. The extra 5 minutes makes a noticeable difference in creaminess.

High Heat Melting

Melting cheese over high heat causes it to break and turn stringy. I keep the burner on low and stir constantly after adding cheese. Patience here ensures that signature smooth sauce we all love. 💡

Rinsing Cooked Pasta

Rinsing washes away the starch that helps sauce cling to noodles. After draining, I just shake the colander gently. That residual starch is what gives the dish its perfect, cohesive texture.

Wrong Cheese Ratio

Too much cheddar makes the sauce grainy. I use 2.5 cups sharp cheddar with 4 oz American cheese for that ideal balance of flavor and meltability. This combo nails the Bojangles taste every time.

Frequently Asked Questions