Panera Mac and Cheese
I grew up on boxed mac and cheese but this blows that out of the water. It’s got the creamy texture of Panera’s version but with way less sodium and costs about half as much to make at home.
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Ingredients
Ingredients (~6 servings)
- 2 1/2 cups dried penne pasta
- 3 Tbsp salted butter
- 2 Tbsp all-purpose flour
- 1/2 tsp coarse sea salt
- 1/8 tsp white pepper
- 1/8 tsp garlic powder
- 1 1/4 cups heavy cream
- 1 1/4 cups whole milk
- 1 cup Boar’s Head white American cheese grated
- 1 3/4 cups Cabot extra sharp white cheddar cheese grated
- 1/4 tsp dry mustard
- Tabasco sauce to taste
Instructions
- Cook penne in salted water for 1 minute less than package directions. Drain without rinsing.
- Melt butter in a large skillet over medium-high heat until foamy.
- Mix sea salt, white pepper, garlic powder, and flour in a small bowl.
- Whisk flour mixture into foamy butter for about 1 minute.
- Reduce heat to medium and slowly whisk in heavy cream until smooth.
- Whisk in whole milk, dry mustard, and a few dashes of Tabasco.
- Whisk constantly for 5-7 minutes until sauce thickens enough to coat a spoon.
- Reduce heat to low and gradually whisk in American cheese one handful at a time, waiting for each to melt completely.
- Repeat with cheddar cheese in the same manner.
- Taste and adjust seasoning with salt or Tabasco as needed.
- Fold cooked pasta into cheese sauce with a large spatula until evenly coated.
- Serve immediately for best texture.
Notes
Mac and cheese becomes gluey when reheated; if holding, keep on lowest heat and stir occasionally.
Tried this recipe?Leave a comment below & let me know!