Copycat Panera Mac and Cheese
This is the best copycat Panera mac and cheese recipe I've ever tasted, and I think you'll love it too.
Servings: 6
Equipment
- Pot Large
Ingredients
- 1 Pound pasta shells medium-sized
- 6 Tablespoons butter
- ¼ Cup all purpose flour
- 2 Cups whole milk
- 1 Cup heavy cream
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ¼ Teaspoon ground nutmeg
- 1 Teaspoon Dijon mustard
- 3 Cups white cheddar cheese freshly shredded and at room temperature
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Meanwhile, melt the butter in a large Dutch oven over a medium heat. Whisk in the flour for a minute or until it begins to brown slightly.
- Carefully pour in the milk and heavy cream and whisk for 3 to 5 minutes or until thickened.
- Add the salt, pepper, nutmeg, and Dijon mustard to the pot and whisk until combined.
- Reduce the heat to low and add the white cheddar cheese. Whisk continuously until smooth and creamy. Remove the pan from the heat.
- Add the drained, cooked pasta and stir to combine. Serve immediately.
Notes
Shred fresh cheese: It’s best to shred the cheese from a block for this Panera recipe. Pre-packaged shredded cheese will not melt as well in cheese recipes.
Time the sauce-making: Try to make the sauce while the pasta is cooking. That way, the pasta is still warm when you add it to the sauce and doesn’t become mushy.
Cook pasta al dente: Undercook the pasta slightly, following the package directions, as it will continue to soften when mixed with the warm cheese sauce, giving you the perfect texture.
Shred your own cheese: Freshly shredded cheese melts smoother than pre-shredded varieties, which often contain additives that prevent clumping but can affect texture.
Use room-temperature cheese: This helps the cheese melt evenly into the sauce without clumping or becoming grainy.
Whisk the roux continuously: When making the roux (butter and flour), whisk constantly to avoid lumps and ensure a smooth sauce base.
Time the sauce-making: Try to make the sauce while the pasta is cooking. That way, the pasta is still warm when you add it to the sauce and doesn’t become mushy.
Cook pasta al dente: Undercook the pasta slightly, following the package directions, as it will continue to soften when mixed with the warm cheese sauce, giving you the perfect texture.
Shred your own cheese: Freshly shredded cheese melts smoother than pre-shredded varieties, which often contain additives that prevent clumping but can affect texture.
Use room-temperature cheese: This helps the cheese melt evenly into the sauce without clumping or becoming grainy.
Whisk the roux continuously: When making the roux (butter and flour), whisk constantly to avoid lumps and ensure a smooth sauce base.
Nutrition
Calories: 724kcal | Carbohydrates: 68g | Protein: 28g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 828mg | Potassium: 401mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1307IU | Vitamin C: 0.2mg | Calcium: 561mg | Iron: 1mg
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