Copycat Panera Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
818 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Copycat Panera Mac and Cheese
Description
Copycat Panera Mac and Cheese begins by cooking pipette or medium shell pasta to al dente. Meanwhile, a roux is made with butter and flour, then milk and heavy cream are whisked in to create a thick base. Seasonings including salt, ground mustard, and black pepper add savory notes. Shredded white cheddar cheese, warmed to room temperature, is stirred into the sauce off the heat to melt smoothly. The cooked pasta is combined with this creamy cheese sauce for a velvety dish.
The cheese sauce is rich and coats each piece of pasta with sharp Vermont white cheddar, balancing creaminess with a slight tang from the mustard. The use of both milk and heavy cream gives a luscious texture, while stirring gently off heat prevents overheating or clumping.
This mac and cheese can be served as a hearty main or a comforting side dish. Shredding your own cheese is recommended for best melting and flavor. The balanced seasoning supports the cheese's natural sharpness without overpowering it. Adjust pepper to taste to moderate the mild heat.
Ground mustard powder used in the sauce can be substituted with an equal amount of Dijon mustard if desired, which enhances cheese flavor without imparting a mustard taste. The recipe scales to about eight servings but can be adapted to any portion size.
Ingredients
- 3 cups shredded White Cheddar Cheese about 1.5 (8oz each) blocks of cheese, Vermont
- 1 lb. pipette pasta or medium shells (as pictured, dried
- 1/4 cup butter unsalted
- 1/4 cup all-purpose flour
- 1 1/2 cups milk whole
- 1 1/2 cups heavy whipping cream
- 1 tsp kosher salt
- 1 tsp ground mustard
- 1/2 - 1 tsp black pepper start with 1/2 tsp and add more per your tastes
Instructions
Prepare
- I highly recommend shredding your cheese first and letting it sit at room temperature while you move ahead with the recipe. It will incorporate better into the sauce if the shredded cheese is closer to room temperature.
Boil pasta
- Bring a large pot of water to a boil. Salt generously, then boil pasta to al dente (according to package directions). Drain, drizzle with a little olive oil and set aside.
Make roux
- Heat a large dutch oven (or very deep sided skillet) over MED heat. Once hot, add butter and melt. Whisk in flour and cook for 1 minute, stirring occasionally.
Make sauce
- Slowly pour in the milk, whisking as you pour. Then do the same with the heavy whipping cream.
- Continue whisking and cooking over MED heat for about 3-4 minutes (until sauce is thick enough to coat the back of a wooden spoon), then add salt, ground mustard, and black pepper.
Add cheese
- Once the sauce is bubbling, reduce the heat to LOW.
- Add the shredded cheese, about a cup at a time, stirring/whisking as you add the cheese. Continue until all the cheese is added and keep stirring until the cheese is completely melted into the sauce.
Combine and serve
- Turn off the heat. Add the cooked and drained pasta to the sauce and stir well to coat. Let sit a few minutes to thicken and warm up the pasta, then serve hot (sprinkled with some extra pepper if you'd like).
Notes
- Shredding your own cheese rather than using pre-shredded results in smoother sauce and better melting.
- Ground mustard powder can be swapped for an equal amount of Dijon mustard without adding a mustard flavor; it enhances the cheese taste.
- The recipe serves about eight people, but serving sizes can be adjusted as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 818 kcal
% Daily Value*
| Calories | 818kcal | 41% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 54g | 83% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 160mg | 53% |
| Sodium | 905mg | 38% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1797IU | 36% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 729mg | 73% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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