Copycat Panera Mac And Cheese
This creamy and cheesy dish captures the beloved flavors of Panera’s mac and cheese, made from scratch for a comforting meal at home.
Ingredients
Pasta
- 1.5 cups Elbow Macaroni Pasta (uncooked) 3 Cups Cooked
Sauce
- 1/4 cup Unsalted Butter
- 1 Tbsp All Purpose Flour
- 2.5 cups Milk (Whole)
- 1/2 cup Heavy Cream
- 1 tsp Salt
- 1 tsp Black Pepper Powder
- 1 Tbsp Dijon Mustard Adjust as per choice
- 2 tsp Hot Sauce Adjust as per choice
- 1.5 cups Cheese (1 Cup White Sharp Cheddar + 0.5 Cup American Cheese)
Instructions
Preparation
- In a stockpot, cook the pasta according to the package instructions. Drain it well and toss the pasta with a little oil to prevent it from sticking together.
- In a large pot, melt the butter over medium heat. Once melted, add the flour and cook for about a minute.
Sauce Creation
- Lower the heat and add in the milk, heavy cream, salt, pepper, Dijon mustard, and hot sauce. Whisk until well combined.
- Keep whisking until the sauce starts to bubble.
- Remove the pot from the heat and add the cheddar cheese. Stir until the cheese is fully melted.
Combining
- Add the cooked pasta to the cheese sauce and stir until well combined. If you prefer a saucier pasta, you can slowly add more milk, and adjust with extra salt and pepper to taste.
Notes
Serve warm, and consider garnishing with additional cheese, fresh herbs, or crispy bacon bits. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of milk.