Copycat Panera Mac and Cheese
This easy Panera Mac and Cheese recipe is ultra creamy, cheesy, and ready in minutes. A family favorite side or main dish that’s quick, comforting, and restaurant-quality.
Servings: 6 people
Equipment
- Sauce Pan
Ingredients
- 12 ounces Pasta shells or macaroni
- 4 tablespoons Butter
- 4 tablespoons Flour
- 2 1/2 cups Milk
- 8 slices White American cheese cut into pieces
- 4 ounces Vermont extra sharp white cheddar cut from a block and shredded yourself
- 1 teaspoon Dijon mustard
- 1 teaspoon Hot sauce optional
- Salt and pepper to taste
Instructions
- Boil water in a large saucepan and add pasta. Cook to al dente according to package instructions.
- While pasta cooks, make the cheese sauce. Melt butter in a saucepan. Once melted, add flour. Whisk until combined and golden and cook for a couple of minutes.
- Stir in milk and bring to a low boil. Simmer for 5-6 minutes, or until thickened. Stir in dijon and hot sauce.
- Turn off the heat and move the pan off the heat source. Add cheese and stir until cheeses are completely melted.
- Add cooked pasta and stir to coat completely. Add salt and pepper to taste.
Notes
- Always shred cheese from the block.
- Turn off heat before adding cheese.
- Stir gently and constantly while melting cheese.
- Use whole milk for creamiest texture.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat with a few tablespoons of milk to keep smooth.
- Avoid freezing; sauce can separate.
Nutrition
Serving: 1cup | Calories: 768kcal | Carbohydrates: 79g | Protein: 32g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 1094mg | Potassium: 512mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1348IU | Vitamin C: 1mg | Calcium: 851mg | Iron: 2mg
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