Panera Mac and Cheese Recipe – (BEST Copycat!)
This Panera Mac and Cheese Recipe is a creamy delight using White Cheddar, perfect for serving straight off the stove or baked.
Equipment
- Casserole Dish
- saucepan
- large pot
Ingredients
Pasta
- 1 lb medium pasta shells or elbow macaroni
Roux
- ¼ cup butter
- ¼ cup flour
White Cheddar Sauce
- 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese shredded
- 1 cup heavy cream
- 2 cups milk preferably whole
Seasonings
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon mustard powder can sub Dijon mustard
- ¼ teaspoon hot sauce Optional
Instructions
Preparation
- Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.
- Boil a large pot of water and cook according to pasta package instructions. Drain well when finished.
- Measure out all ingredients and have them ready. Melt the butter in a saucepan over medium heat.
- Whisk in the flour for 1 minute, until it begins to turn a light golden color.
- Slowly whisk in the heavy cream and milk, whisking for about 3 minutes.
- Add the seasonings and hot sauce, then reduce heat to low.
- Slowly sprinkle in the shredded cheese, stirring as you do so, and whisk continuously until smooth and thickened.
- Remove from heat, add boiled pasta, and stir to combine. Serve!
Baking Instructions
- Use ¾ lb. pasta instead of the whole pound for baking. Boil for 1 minute less than Al Dente.
- Transfer to a lightly greased 9 x 13 inch casserole dish. Optionally top with 1 cup of crushed Ritz crackers.
- Bake at 325 degrees for 15 minutes. Let it sit for 5 minutes prior to serving.
Notes
Feel free to switch the cheese for different flavors such as Gouda, Mozzarella, or Gruyere. Hot sauce enhances the flavor without adding spiciness.
Nutrition
Serving: 1cupCalories: 588kcal
Tried this recipe?Let us know how it was!