Description
Enjoy a homemade version of the creamy and cheesy mac and cheese you love from Panera! This easy copycat recipe is made with a blend of sharp white cheddar and optional American cheese for added creaminess, delivering comfort food at its finest.
Ingredients
- 1 lb elbow macaroni or shell pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups white cheddar cheese (shredded)
- 1/2 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 package instructions until al dente. Drain and set aside. -
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 step removes the raw flour taste. -
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. -
Flavor the Sauce:
Stir in the Dijon mustard, salt, and black pepper. Taste and adjust seasoning if necessary. -
Add the Cheese:
Reduce heat to low. Gradually add the shredded white cheddar cheese and cubed American cheese (if using), stirring until the cheese is melted and the sauce is creamy. -
Combine with Pasta:
Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated. -
Serve:
Serve warm, optionally topping with extra shredded cheese for added richness.
Notes
- If you like a creamier texture, add the optional cubed American cheese. It adds extra smoothness to the sauce.
- Taste and adjust salt to your preference, especially since different cheeses may vary in salt content.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American