Description
This homemade mac and cheese recipe recreates the creamy, rich flavor of Panera’s famous mac and cheese. Made with white cheddar, heavy cream, and a bit of Dijon mustard, it’s the perfect comfort food for any occasion.
Ingredients
Scale
- 1 lb elbow macaroni or shell pasta
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups white cheddar cheese, shredded
- ½ cup American cheese, cubed (optional, for extra creaminess)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
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Make the Roux:
- In a large saucepan or skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture is golden and smooth. This removes the raw flour taste.
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Add Milk and Cream:
- Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce begins to thicken.
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Flavor the Sauce:
- Stir in the Dijon mustard, salt, and black pepper.
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Add the Cheese:
- Reduce the heat to low and gradually add the shredded white cheddar cheese and cubed American cheese (if using). Stir until the cheese is fully melted and the sauce is smooth and creamy.
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Combine with Pasta:
- Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated.
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Serve:
- Serve warm with an optional sprinkle of extra shredded cheese on top.
Notes
- Extra Creaminess: If you want an even creamier texture, you can increase the amount of American cheese.
- Cheese Variety: Feel free to experiment with other cheese varieties if you want to try different flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Panera Mac and Cheese, Copycat, Comfort Food, Homemade