Panera Mac & Cheese

Chef Shelby's Note:

I have been looking for this yummy, very filling recipe and finally found it on a People magazine website. I think it tastes exactly like Panera, especially when reheated. Don't forget to add milk when reheating. I am writing this recipe as published, adding my little notes. 12/13/11 - I am changing the hot sauce to optional...The second time I made this, my DH put a little more than the 1/4 tsp (probably 1 extra drop) and all you could taste was hot sauce. I started making it without the hot sauce and it's fine.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 (16 ounce) package small shell pasta
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 2 1/2 cups 2% low-fat milk (I used 1% milk)
• 6 slices American cheese, chopped (I used Land O Lakes white, presliced from the deli)
• 1 cup extra-sharp white cheddar cheese, shredded (I used an 8 oz block of Cabot Vermont extra sharp and cut into small pieces for better melting)
• 1 tablespoon Dijon mustard (I used a store brand)
• 1 teaspoon kosher salt
• 1/4 teaspoon hot sauce (optional-I do not add this anymore. If you add too much then all you taste is the hot sauce)
• paprika (optional-I chose not to used it)

Directions:

1. Prepare pasta according to package directions.
2. Melt butter in a Dutch oven over low heat. (I just used a regular pan) Whisk in flour and cook 1 minute, whisking constantly.
3. Gradually whisk in milk, cook over medium heat, whisking until mixture thickens and is bubbly. Remove from heat.
4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5. Stir in pasta and cook over medium heat, 1 minute or until thoroughly heated. Sprinkle with paprika if desired. Serve immediately.

Reviews

[GibbyLou]

This was pure comfort food. Made as directed other than using 1% milk and 8 oz of white cheddar instead of 1 cup as listed in the recipe. I also skipped the hot sauce. Thanks for sharing. Made for PAC Spring 2013.