Panera Mac and Cheese Recipe
Our copycat Panera mac and cheese is just like Panera's; only it's better. Tender pasta coated in a rich, creamy sauce will knock your socks off at a fraction of the price and half the sodium. Vegetarian and gluten free friendly.
Servings: 7 cups
Calories: 656kcal
Ingredients
- 3 cups pipette dried pasta such as Barilla
- 4 tablespoons salted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon coarse sea salt
- ⅛ teaspoon white pepper
- ⅛ teaspoon garlic powder
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 ¼ cups Boar's Head white American cheese grated
- 2 cups Cabot extra sharp white cheddar cheese grated
- ¼ teaspoon dry mustard
- Tabasco sauce to taste
Instructions
- Boil the pasta in salted water for 1 minute less than the package directs. Drain, but don't rinse.
- In a large, heavy-bottomed skillet, melt the butter over medium high heat until foamy. While the butter melts, mix the spices with the flour. Sprinkle in the mixture, then whisk constantly for one minute to cook the raw taste out of the flour.
- Reduce the heat to medium and slowly whisk in the heavy cream. Repeat with the whole milk, then sprinkle in the dry mustard and add a few dashes of Tabasco. If necessary, reduce the heat to prevent the sauce from boiling. Constantly whisk for 5 to 7 minutes, or until the sauce has thickened.
- Turn the heat to low and gradually whisk in the American cheese, one handful at a time until it's all melted, then repeat with the cheddar. Taste and adjust seasonings, if necessary.
- Gradually add the cooled pasta. Fold in with a large spatula until it is evenly coated with the sauce.
- Enjoy the mac and cheese right away. It does taste the best fresh rather than reheated.
Notes
- Use the best quality cheese that you grate yourself with a box grater. (We found Boar's Head cheese in the deli section at Publix and Harris Teeter.) Make sure it's at room temperature before adding to the sauce, as that will help it melt more evenly.
- Don't let the sauce boil, and make sure to constantly whisk it.
- Allow the cheese sauce to cool for 5 minutes before adding the pasta; it will thicken up.
Nutrition
Serving: 1cup | Calories: 656kcal | Carbohydrates: 39g | Protein: 21g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 889mg | Potassium: 273mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1597IU | Vitamin C: 1mg | Calcium: 598mg | Iron: 1mg
