Description
This copycat Panera mac and cheese recipe is loaded with tangy white cheddar cheese that’s so creamy, rich, and flavorful.
Ingredients
Scale
- 1 pound dry medium shell pasta
- 6 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk (room temperature)
- 1 cup heavy cream (room temperature)
- 1¼ teaspoons kosher salt
- ½ teaspoon dry mustard powder
- freshly ground black pepper (to taste)
- 4 cups freshly shredded Vermont Cheddar cheese
Instructions
- Boil: Boil the pasta to al dente according to package directions, drain over a colander, and let cool slightly.
- Roux: Melt the butter in a large pot over medium heat, whisk in the flour and cook until slightly golden and no longer floury-smelling.
- Thicken: Gradually pour in the milk first, then cream, while whisking continuously.
- Season: Once the mixture starts to bubble and thicken, stir in the salt, dried mustard, and pepper.
- Melt: Take the skillet off the heat, add in the cheese, and stir until completely melted and incorporated.
- Combine: Add the pasta to the skillet and stir to coat, tasting and adding more salt if needed.
Notes
Use freshly shredded cheese for the smoothest sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 892 kcal
- Sugar: 7 g
- Sodium: 1025 mg
- Fat: 55 g
- Saturated Fat: 33 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 160 mg
Keywords: Panera copycat, mac and cheese, white cheddar pasta, creamy macaroni