Description
This Panera Mac and Cheese recipe is a rich, creamy, and cheesy copycat version of the restaurant favorite, made easily at home with white cheddar cheese and a velvety sauce.
Ingredients
- 1 pound elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk (whole preferred)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 pound white sharp cheddar cheese, shredded
Instructions
- Cook the macaroni according to package directions, drain, and set aside.
- In a large pot over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute to create a roux.
- Slowly whisk in the milk and heavy cream until smooth and thickened slightly, about 5 minutes.
- Stir in the salt, pepper, and Dijon mustard.
- Reduce heat to low and add the shredded white cheddar cheese, stirring until melted and smooth.
- Add the cooked macaroni into the cheese sauce and stir to combine until fully coated and heated through.
- Serve immediately for best results.
Notes
- Use freshly shredded cheese for best melting results.
- Don’t let the cheese sauce boil after adding cheese, or it may become grainy.
- You can substitute the white cheddar with other cheeses for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 6g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 105mg
