Panera Mac and Cheese
This copycat Panera Mac and Cheese recipe delivers the same rich, velvety white cheddar sauce you know and love from the restaurant, made entirely on your stovetop in just 30 minutes.A classic roux base, a blend of sharp white cheddar and white American cheese, and a touch of Dijon mustard and hot sauce make this the creamiest, most satisfying mac and cheese you'll ever make at home.
Equipment
- Large pot - For boiling pasta
- Heavy-bottomed saucepan or Dutch oven - 3-4 quart capacity for making the cheese sauce
- Whisk - For making the roux and incorporating dairy smoothly
- Box grater or food processor - For shredding the white cheddar block
- Colander - For draining the cooked pasta
- Wooden spoon or silicone spatula - For folding pasta into cheese sauce
- Measuring cups and spoons
- Ladle - For serving
Ingredients
- 1 lb medium shell pasta - 450g; or cavatappi, pipette, or elbow macaroni
- 3 tablespoons unsalted butter - 42g
- 3 tablespoons all-purpose flour - 24g
- 2 cups whole milk - 480ml, warmed
- 1/2 cup heavy cream - 120ml
- 2 cups sharp white cheddar cheese - 225g, freshly shredded from an 8 oz block; do not use pre-shredded
- 4 oz white American cheese - 113g, from the deli counter, torn or sliced thin
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt - Plus more to taste
- 1/4 teaspoon black pepper - Freshly ground
- 1/2 teaspoon hot sauce - Such as Tabasco or Frank's; plus more to taste
For Serving (Optional)
- extra shredded white cheddar cheese - For topping
- hot sauce - Drizzle on top
- fresh parsley - Chopped, for garnish
- crispy breadcrumbs - Optional, for texture on top
Instructions
- Bring a large pot of salted water to a rolling boil, add the shell pasta, and cook until al dente according to package directions. Before draining, scoop out 1/2 cup (120ml) of starchy pasta water and set aside, then drain the pasta without rinsing.
- Shred 2 cups (225g) of sharp white cheddar from the block using a box grater, and tear or thinly slice the white American cheese into smaller pieces. Set both cheeses aside at room temperature so they melt smoothly into the sauce.
- Combine the whole milk and heavy cream in a small saucepan or microwave-safe jug and heat gently until warm to the touch but not boiling, about 60-90 seconds in the microwave. Warmed dairy prevents lumps when added to the hot roux.
- Melt the butter in a heavy-bottomed saucepan over medium-low heat, then add the flour all at once and whisk constantly for 60-90 seconds until the mixture smells slightly nutty and looks like a smooth pale golden paste.
- Slowly pour the warmed milk and cream into the roux in a thin, steady stream while whisking constantly, then increase heat to medium and cook for 4-6 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon.
- Remove the saucepan from the heat, then stir in the American cheese until melted, followed by the white cheddar in two batches, stirring between each addition. Once smooth, stir in the Dijon mustard, salt, pepper, and hot sauce, then taste and adjust seasoning.
- Return the saucepan to very low heat and fold the drained pasta into the cheese sauce using a spatula until every piece is evenly coated, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Cook for 1 minute until heated through.
- Ladle the mac and cheese into bowls and serve right away for the creamiest texture, topped with extra shredded white cheddar, a drizzle of hot sauce, fresh parsley, or crispy breadcrumbs if desired.
Notes
- Always shred your own cheese from a block. Pre-shredded cheese is coated in anti-caking agents that prevent smooth melting and can make your sauce grainy.
- Warm the milk and cream before adding to the roux. Cold dairy poured into a hot roux is one of the most common causes of a lumpy sauce.
- Remove the pan from the heat before stirring in the cheese. High heat causes the proteins in cheese to seize and separate, resulting in a greasy or grainy texture.
- Do not rinse the pasta after draining. The surface starch helps the cheese sauce cling to every piece of pasta.
- Save about 1/2 cup of pasta water before draining. This starchy liquid is perfect for loosening a sauce that becomes too thick.
- The white American cheese is key to achieving the silky, smooth creaminess of Panera's sauce. Velveeta White or a small amount of cream cheese can substitute in a pinch.
- To reheat leftovers, warm gently in a saucepan over medium-low heat with 2-3 tablespoons of milk, stirring constantly until creamy again. Avoid high heat when reheating.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended as the dairy sauce separates upon thawing.
- For a make-ahead option, prepare the cheese sauce and pasta separately, store in the refrigerator for up to 2 days, and combine when ready to serve.
- Customize with add-ins: fold in crispy bacon, steamed broccoli florets, cooked lobster meat, or a drizzle of truffle oil before serving.
Nutrition
Serving: 1ServingCalories: 560kcalCarbohydrates: 52gProtein: 22gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 88mgSodium: 620mgPotassium: 260mgFiber: 2gSugar: 6gVitamin A: 17IUVitamin C: 1mgCalcium: 32mgIron: 8mg
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