Description
This creamy, rich copycat Panera mac and cheese recipe features a velvety white cheddar sauce that perfectly coats each pasta shell, creating a restaurant-quality comfort food experience right at home. Indulgent yet simple to prepare, this dish captures the signature flavor that made Panera’s version famous.
Ingredients
Scale
- 1 lb medium pasta shells or elbow macaroni
- For the Roux
- 1/4 cup butter
- 1/4 cup flour
- For the White Cheddar Sauce
- 3 cups Cracker Barrel Vermont White Cheddar, shredded (1 block = 2 cups)
- 1 cup heavy cream
- 2 cups milk, preferably whole
- Seasonings
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder (can substitute Dijon mustard)
- 1/4 teaspoon hot sauce (optional)
Instructions
- Shred the Cheese: Shred the cheese and set aside at room temperature. Having the cheese close to room temperature ensures it will melt smoothly into the sauce without becoming grainy or separating.
- Boil the Pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions until al dente. Drain well when finished. The pasta should have a slight bite to it as it will continue to soften slightly when combined with the hot sauce.
- Prepare the Sauce: Measure out all ingredients before starting the sauce process. Melt the butter in a saucepan over medium heat, then whisk in the flour for 1 minute until it turns a light golden color. This roux will thicken your sauce to the perfect consistency.
- Create the Base: Slowly whisk in the heavy cream and milk. Continue whisking for about 3 minutes until the mixture begins to thicken slightly. A gradual addition prevents lumps from forming in your sauce.
- Add Seasonings: Incorporate the salt, pepper, mustard powder, and optional hot sauce. These seasonings balance the richness of the cheese and add depth to the flavor profile.
- Incorporate the Cheese: Reduce heat to low, then slowly sprinkle in the shredded cheese while continuously stirring. This gradual addition ensures the cheese melts evenly without clumping or becoming stringy.
- Finish the Sauce: Whisk continuously until the sauce is smooth and has thickened to coat the back of a spoon. Remove from heat once the desired consistency is reached.
- Combine and Serve: Add the drained pasta to the cheese sauce and stir until thoroughly coated. Serve immediately for the creamiest texture and best flavor.
- If Baking
- Adjust Pasta Amount: Use 3/4 lb pasta instead of the whole pound as it will continue to absorb sauce while baking.
- Undercook Pasta Slightly: Boil for 1 minute less than al dente to prevent mushiness after baking.
- Prepare for Baking: Transfer to a lightly greased 9 x 13 inch casserole dish. Optionally, top with 1 cup of crushed Ritz crackers for a delicious crunchy topping.
- Bake: Cook at 325°F for 15 minutes. Let it rest for 5 minutes before serving to allow the sauce to set slightly.
Notes
- For the most authentic Panera experience, Vermont white cheddar is essential, but you can substitute with any high-quality white cheddar.
- The sauce may seem thin at first, but will thicken as it cools slightly.
- For extra richness, you can add 2 ounces of cream cheese to the sauce.
- Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of milk to restore creaminess.
- Avoid pre-shredded cheese as it contains anti-caking agents that can make your sauce grainy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 8g
- Sodium: 790mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 115mg