Panera Mac and Cheese Recipe
Our copycat Panera mac and cheese is just like Panera's; only it's better. The tender pasta is coated in a rich, creamy sauce made with two cheeses and will knock your socks off at a fraction of the price of the restaurant original. 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
- 1½ cups heavy cream
- 1½ cups whole milk
- 1¼ 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
- Cook the pasta in salted water to al dente; you don't want it to be mushy. Then, drain it without rinsing and let it cool for a few minutes. This ensures the sauce sticks to the pasta beautifully.
- Use the good 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.) Don't use pre-grated cheese, as it can make the sauce grainy.
- Make sure the cheese is at room temperature before adding to the sauce, as that will help it melt more evenly.
- Don't let the sauce boil, as high heat can cause the sauce to separate and become greasy, and make sure to constantly whisk it to prevent burning.
- Allow the cheese sauce to cool for 5 minutes before adding the pasta; this allows it to 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
