Creamy Vermont White Cheddar Mac and Cheese (Panera Bread Copycat)

1. Cook pasta according to package directions in a large pot with well salted water.

Make Creamy White Cheddar Cheese Sauce

1. In a Dutch oven, melt butter over medium heat. When melted, whisk in flour and cook for about a minute, whisking constantly to cook out the raw flour taste.
2. Begin splashing in the cold milk or heavy cream, small amounts at a time, whisking well. It will seize up, don't panic. Continue pouring milk in small amounts, constantly whisking to ensure smoothness, until the mixture is no longer a paste-like consistency but more like a soupy liquid.
3. Turn the heat to medium-low, whisking occasionally and getting into the corners to ensure nothing sticks to the bottom or the corners and burns, until the bechamel becomes thick and coats the back of a wooden spoon, about 5-8 minutes. Remove from heat and whisk in mustard powder, garlic powder, and hot sauce.
4. Stir in the sharp white cheddar and American cheeses, a small handful at a time, whisking in well until the cheese melts completely before adding the next addition. Continue until all the cheese is incorporated. Season with kosher salt and black pepper to taste.
5. Serve
6. Drain the pasta when ready and add it into the Dutch oven; stir to coat each piece of pasta well with cheese sauce. Serve immediately.