Panera Mac & Cheese Recipe

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

1 lb. medium pasta shells (or elbow macaroni)

1/4 cup butter

1/4 cup flour

3 cups Cracker Barrel Vermont White Cheddar, shredded (1 block = 2 cups)

1 cup heavy cream

2 cups milk (preferably whole)

3/4 teaspoon salt

½ teaspoon pepper

1 teaspoon mustard powder (can sub Dijon mustard)

1/4 teaspoon hot sauce (Optional, see notes)

Instructions

Shred the Cheese

Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.

Boil the Pasta

Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.

Prepare the Sauce

PRO TIP: Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn't be cold when added to the base.

Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color.

Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes.

Add the seasonings and hot sauce.

Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so.

Whisk continuously until smooth and thickened. Remove from heat.

Add boiled pasta and stir to combine. Serve!

If Baking

Use 3/4 lb. pasta instead of the whole pound as it will continue to absorb sauce while it bakes.

Boil for 1 minute less than Al Dente.

Transfer to a lightly greased 9 x 13 inch casserole dish.(Optional: Top with 1 cup of crushed Ritz crackers.)

Bake at 325 degrees for 15 minutes. Let it sit 5 minutes prior to serving.

Nutrition

• Calories: 588 kcal
• Lipides Totaux: 34 g
• Lipides Saturés: 21 g
• Cholestérol: 107 mg
• Sodium: 576 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 21 g