Panera Mac and Cheese Recipe – (BEST Copycat!)
Delicious and creamy Panera Mac and Cheese recipe made with White Cheddar. Perfect for any meal!
Equipment
- large pot
- Saucepan
- whisk
- measuring cups
- spatula
- casserole dish
Ingredients
Pasta
- 1 lb medium pasta shells or elbow macaroni
Roux
- ¼ cup butter
- ¼ cup flour
White Cheddar Sauce
- 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese shredded
- 1 cup heavy cream
- 2 cups milk preferably whole
Seasonings
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon mustard powder can sub Dijon mustard
- ¼ teaspoon hot sauce Optional, see notes
Instructions
Preparation
- Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.
- 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.
- 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!
Baking Instructions
- Use ¾ 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
Feel free to switch this recipe up to add different flavors, use as many different cheeses as you'd like! Options include Gouda, Mozzarella, Mild Cheddar, Monterey Jack, Gruyere. The hot sauce enhances flavor without adding spice.
Nutrition
Serving: 1servingCalories: 588kcal
Tried this recipe?Let us know how it was!