Description
This Copycat Panera Mac and Cheese recipe brings the creamy, cheesy comfort of Panera straight to your kitchen with simple ingredients and an easy stovetop process. The sharp white cheddar and a hint of Dijon mustard and hot sauce make this a must-try dish!
Ingredients
Pasta (Elbow, cavatappi, or pipette)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
Salt, to taste
Black pepper powder, to taste
1 teaspoon Dijon mustard
A few dashes of hot sauce
2 cups white sharp cheddar cheese (grated)
Instructions
- In a stockpot, bring water to a boil and cook the pasta according to the package instructions. Once cooked, drain well and toss with a little oil to prevent sticking.
- In a large saucepan, melt the butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk and heavy cream, and season with salt, pepper, Dijon mustard, and hot sauce. Continue whisking until the sauce thickens.
- Remove the saucepan from heat and stir in the shredded sharp white cheddar until the cheese is fully melted and the sauce is smooth.
- Add the cooked pasta to the cheese sauce and stir until the pasta is well-coated. Adjust the sauce consistency by adding a little more milk if desired and adjust seasoning with salt and pepper.
Notes
- Cheese Variations: Try Gouda, Monterey Jack, or Parmesan for a different flavor twist.
- Add-ins: Enhance your mac and cheese with cooked bacon, caramelized onions, or sautéed mushrooms.
- Spice Level: Add more hot sauce or cayenne pepper for extra heat.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
