Panera Mac & Cheese Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8
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Calories
588 kcal
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Course
Main Course
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Cuisine
American
Panera Mac & Cheese Recipe
Description
This macaroni and cheese recipe starts with cooking pasta shells until just tender, then draining well. Meanwhile, a roux is prepared by whisking butter and flour over gentle heat until lightly golden. Heavy cream and milk are added gradually to the roux to build a smooth base.
Shredded white cheddar cheese is incorporated slowly into the warm sauce, which is seasoned with salt, pepper, mustard powder, and an optional touch of hot sauce for flavor depth without noticeable spiciness. The cheese melts thoroughly to create a velvety sauce that coats the pasta evenly.
The dish can be served immediately as a creamy stovetop version, or baked if desired, using less pasta for baking. Different cheese types may be used to vary flavor and texture, and leftovers store well refrigerated for several days.
Adjust cooking time of pasta to maintain bite before combining with sauce. Mixing should be gentle to avoid breaking pasta, and slow cooker or freezer methods are possible though texture may alter.
Ingredients
- 1 lb. pasta shells or elbow macaroni, medium
Roux
- 1/4 cup butter
- 1/4 cup flour
White Cheddar Sauce
- 3 cups White Cheddar Cheese 1 block = 2 cups, Cracker Barrel Vermont brand, shredded
- 1 cup heavy cream
- 2 cups milk preferably whole
Seasonings
- 3/4 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon mustard powder can sub Dijon mustard
- 1/4 teaspoon hot sauce Optional, see notes
Instructions
Shred the Cheese
- Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.
Boil the Pasta
- Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.
Prepare the Sauce
- PRO TIP: Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn't be cold when added to the base.
- 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. Whisk for about 3 minutes.
- Add the seasonings and hot sauce.
- Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so.
- Whisk continuously until smooth and thickened. Remove from heat.
- Add boiled pasta and stir to combine. Serve!
If Baking
- Use 3/4 lb. pasta instead of the whole pound as it will continue to absorb sauce while it bakes.
- Boil for 1 minute less than Al Dente.
- Transfer to a lightly greased 9 x 13 inch casserole dish.(Optional: Top with 1 cup of crushed Ritz crackers.)
- Bake at 325 degrees for 15 minutes. Let it sit 5 minutes prior to serving.
Notes
- Try other cheeses like gouda, mozzarella, mild cheddar, Monterey Jack, or gruyere to customize flavor.
- Hot sauce is optional and used only to enhance flavor without adding spiciness.
- Cook pasta slightly less than al dente to maintain texture after mixing with sauce.
- Combine pasta and sauce gently to avoid breaking the pasta shapes.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; freezing is possible but may affect texture.
- Slow cooker method: cook on low for 2 hours, stirring occasionally, for a hands-off option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 50g | 17% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 107mg | 36% |
| Sodium | 576mg | 24% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1138IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 407mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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