Copycat Panera Mac & Cheese
Serves: 8 (with leftovers)
Cost: Roughly $8 total
Ingredients:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 2 cups heavy whipping cream
- 2 cups shredded white cheddar cheese (or 8 slices of deli white cheddar cheese)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard (optional)
- 1 lb pasta (Cavatappi, shells, or elbow macaroni), cooked according to package instructions
Instructions:
- Cook the Pasta:
- Boil a large pot of salted water and cook 1 lb of pasta according to the package instructions until al dente. Drain and set aside. (Save a small cup of pasta water in case you need to thin out the sauce later.)
- Make the Roux:
- In a large pot or deep saucepan, melt the ¼ cup unsalted butter over medium heat.
- Once melted, whisk in the ¼ cup flour until smooth. This is your roux and will help thicken the sauce. Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste. Be careful not to let it brown.
- Add Milk and Cream:
- Slowly pour in the 1 cup whole milk and 2 cups heavy cream, whisking constantly to avoid lumps.
- Add the 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dry mustard (optional) to the mixture.
- Continue whisking and bring the mixture to a gentle simmer. Let it cook for 3-5 minutes until the sauce starts to thicken slightly.
- Add the Cheese:
- Once the sauce is thickened and bubbling slightly, add the 2 cups shredded white cheddar cheese (or sliced deli cheddar).
- Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Combine the Pasta and Sauce:
- Add the drained, cooked pasta into the pot with the cheese sauce. Stir gently to ensure the pasta is fully coated in the cheesy goodness.
- If the sauce seems too thick, add a little of the reserved pasta water (a tablespoon at a time) to thin it out until you reach your desired consistency.
- Serve:
- Remove the pot from heat and serve the mac and cheese warm.
- Garnish with a little extra black pepper or a sprinkle of cheddar cheese on top if desired.
Tips:
- Cheese Options: You can use deli white cheddar cheese or freshly shred your own from a block. Freshly shredded cheese melts better than pre-shredded, which often contains anti-caking agents.
- Pasta Choices: Cavatappi is a great choice as it holds the sauce well, but feel free to use any pasta shape like shells or elbow macaroni.
- Make Ahead: This mac and cheese reheats well! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen up the sauce.
Enjoy this rich and creamy Copycat Panera Mac & Cheese—it’s a delicious comfort food that’s easy to make and loved by all!