Copycat Panera Mac and Cheese
Copycat Panera Mac and Cheese is ultra creamy and ready in 20 minutes. Made with two kinds of cheese it's a great side dish or main entree.
Servings: 6 people
Equipment
- Sauce Pan
Ingredients
- 12 ounces pasta shells or macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups milk
- 8 slices white American cheese cut into pieces
- 4 ounces Vermont extra sharp white cheddar cut from a block and shredded yourself
- 1 teaspoon dijon mustard
- 1 teaspoon hot sauce
- salt and pepper to taste
Instructions
- Boil water in a large saucepan and add pasta. Cook to al dente according to package instructions.
- While pasta cooks, make the cheese sauce. Melt butter in a saucepan. Once melted, add flour. Whisk until combined and golden and cook for a couple of minutes. Stir in milk and bring to a low boil. Simmer for 5-6 minutes, or until thickened. Stir in dijon and hot sauce.
- Turn off the heat. Add cheese and stir until cheeses are completely melted. Add cooked pasta and stir to coat completely. Add salt and pepper to taste.
Notes
Serve as a side dish to compliment your favorite protein, or as a main dish topped with bacon, chicken or anything else you love.
Storage: Mac and cheese will stay fresh when you store it in an airtight container in the fridge for up to 3-4 days.
Reheat: I recommend reheating leftovers in a saucepan on the stove over medium-low heat. You may need to add a few tablespoons of milk.
Freeze: Well technically it can be frozen, it doesn't reheat well as the sauce tends to break down and separate.
Nutrition
Serving: 1cup | Calories: 768kcal | Carbohydrates: 79g | Protein: 32g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 1094mg | Potassium: 512mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1348IU | Vitamin C: 1mg | Calcium: 851mg | Iron: 2mg
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