Copycat Panera Mac and Cheese (Print)
Creamy mac with white cheddar and tender shells.
# Ingredients:
→ Pasta
01 -
1 pound medium pasta shells
→ Roux
02 -
1/4 cup butter
03 -
1/4 cup flour
→ White Cheddar Sauce
04 -
3-4 cups sharp white cheddar, grated and at room temperature
05 -
1 1/4 cups heavy cream
06 -
1 3/4 cups whole milk
07 -
1 teaspoon salt
08 -
1/2 teaspoon pepper
09 -
1/2 teaspoon ground mustard
# Directions:
01 -
In a large pot, boil the pasta per the package instructions. Drain well.
02 -
Melt 1/4 cup butter in a medium saucepan over medium heat. Add 1/4 cup flour and whisk continually for 1 minute. Slowly add 1 1/4 cups heavy cream and 1 3/4 cups milk, while whisking continuously. Whisk an additional 3-5 minutes, or until slightly thickened.
03 -
Reduce heat to low and add shredded cheese, while stirring. Add 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon ground mustard, and hot sauce (if desired). Whisk until smooth. Remove from heat.
04 -
Add cooked pasta into the sauce and serve.
# Notes:
01 -
For an even cheesier sauce, leave out 1 cup of the uncooked pasta.
02 -
If you want to enhance the flavor, add a few dashes of hot sauce.
03 -
Store leftovers in an airtight container in the refrigerator for 3-4 days.