Description
This SUPER creamy White Cheddar Mac & Cheese Recipe is just like the Panera version! Serve it right off the stove top, in the Crock Pot, or enjoy it baked.
Ingredients
Scale
- 1 lb. medium pasta shells or elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 3 cups Vermont Sharp White Cheddar Cheese, shredded
- 1 cup heavy cream
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder
- 1/4 teaspoon hot sauce (optional)
Instructions
- Shred the Cheese: Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.
- Boil the Pasta: Boil a large pot of water and cook according to pasta package instructions. Drain well when finished.
- Prepare the Sauce: 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.
- Combine: Add boiled pasta and stir to combine. Serve!
Notes
Baking Version: Use 3/4 lb. pasta, boil 1 minute less than al dente, transfer to a greased 9×13 dish, top with 1 cup crushed Ritz crackers, and bake at 325°F for 15 minutes. Crock Pot Method: Cook pasta 2-3 minutes less than al dente, combine with sauce, and cook on low for 2 hours, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 588 kcal
- Sugar: 5 g
- Sodium: 576 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 107 mg
Keywords: Panera copycat, white cheddar mac and cheese, creamy pasta, comfort food