Panera Mac and Cheese
A copycat of Panera Bread's ultra-creamy mac and cheese: medium pasta shells folded into a smooth white cheddar sauce built on a butter-flour roux with heavy cream and milk. Optional hot sauce simply rounds out the cheese flavor without making it spicy. Can also be baked or held in a slow cooker.
⏱️ Prep: 15 min🍳 Cook: 20 min
Nutritionper 100 g›
300
Calories
11g
Protein
24g
Carbs
18g
Fat
Ingredients
| 1 lb (450 g) | medium pasta shells or elbow macaroni |
| 1/4 cup (55 g) cup | butter (for roux) |
| 1/4 cup (30 g) cup | flour (for roux) |
| 3 cups (340 g) cup | Vermont white cheddar, shredded |
| 1 cup (240 ml) cup | heavy cream |
| 2 cups (480 ml) cup | milk, preferably whole |
| 3/4 teaspoon (4 ml) tsp | salt |
| 1/2 teaspoon (2.5 ml) tsp | pepper |
| 1 teaspoon (5 ml) tsp | ground mustard (or Dijon) |
| 1/4 teaspoon (1.25 ml) tsp | hot sauce, optional |
Instructions
- Shred the white cheddar first and set aside; it should be close to room temperature when added to the sauce.
- Boil a large pot of water and cook the pasta according to the package instructions; drain well. Prepare the sauce while the pasta cooks.
- PRO TIP: measure out all ingredients ahead, especially the cheese, which should not be cold when added.
- Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it turns a light golden color.
- Slowly whisk in the heavy cream and milk and whisk for about 3 minutes.
- Add the salt, pepper, ground mustard and hot sauce.
- Reduce the heat to low and slowly sprinkle in the shredded cheese, stirring constantly until smooth and thickened; remove from heat.
- Add the boiled pasta and stir to combine, then serve.
- If baking: use 340 g (3/4 lb) pasta, boil 1 minute less than al dente, transfer to a lightly greased 23 x 33 cm (9 x 13 inch) dish (optionally top with 1 cup crushed Ritz crackers) and bake at 165°C (325°F) for 15 minutes; let sit 5 minutes before serving.
- Make-ahead / slow cooker: cook pasta 2-3 minutes short of al dente, cool the sauce slightly, gently fold together, refrigerate 1-2 days, then heat in a slow cooker on low for 2 hours, stirring occasionally.