Creamy Vermont White Cheddar Mac and Cheese (Panera Bread Copycat)
User Reviews
4.8
Creamy Vermont White Cheddar Mac and Cheese (Panera Bread Copycat)
Description
The pasta is cooked in salted water until tender and drained. Meanwhile, a roux is prepared by melting unsalted butter and whisking in flour, cooking briefly to remove raw flour taste. Cold milk or cream is gradually whisked in to form a béchamel sauce that thickens over several minutes on medium-low heat. Seasonings including kosher salt, black pepper, mustard powder, garlic powder, and hot sauce are incorporated for balanced flavor.
Once thickened, grated extra sharp white cheddar and small pieces of American cheese are added gradually until melted, creating a creamy cheese sauce. The cooked pasta is combined with the sauce, coating each shell evenly for a smooth texture and mild sharpness from the white cheddar.
This mac and cheese can be served hot as comfort food or alongside proteins and vegetables. Substitutions for the cheeses are possible, such as Emmental, Gruyere, or Havarti, offering different melting textures and flavors.
Ingredients
- 16 oz shell pasta uncooked
- 4 tbsp butter unsalted, 56 g
- 1/4 cup all-purpose flour 30 g
- 3 cups whole milk heavy cream or half and half, cold
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1/2 tsp mustard powder
- 1 tsp garlic powder
- 1/2 tsp hot sauce
- 8 oz cheddar cheese grated, extra sharp, white, block
- 4 oz American cheese or other mild melting cheese like white cheddar, in small pieces, white
Instructions
- Cook pasta according to package directions in a large pot with well salted water.
Make Creamy White Cheddar Cheese Sauce
- 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.
- 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.
- 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.
- 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.
- Serve
- 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.
Notes
- Substitute other meltable cheeses like Emmental, Gruyere, or Havarti if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 504kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 1021mg | 43% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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