Panera Mac & Cheese
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. Please read my edits before attempting to make this...I copied the recipe as written but I do not put anyour hot sauce in mine. 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. 3/21/16...I looked up this recipe for the milk measurement and the only word I saw was GROSS...lol...anyway...I DO NOT use hot sauce when I make mine...put too much in once and it was gross...when I put the dijon mustard in...I put half the amount in and taste it and go from there...Do not use yellow mustard because it will be tangy.
- Ready In:
- 40mins
- Serves:
- Units:
ingredients
- 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-start with half the amount and taste as you go)
- 1 teaspoon kosher salt
- 1⁄4 teaspoon hot sauce (optional-I do not recommend using it. If you add too much then all you taste is the hot sauce)
- paprika (optional-I use smoked paprika)
directions
- Prepare pasta according to package directions.
- Melt butter in a Dutch oven over low heat. (I just used a regular pan) Whisk in flour and cook 1 minute, whisking constantly.
- Gradually whisk in milk, cook over medium heat, whisking until mixture thickens and is bubbly. Remove from heat.
- Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
- Stir in pasta and cook over medium heat, 1 minute or until thoroughly heated. Sprinkle with paprika if desired. Serve immediately.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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i didn’t use any mustard or hot sauce and the only cheeses i used were 1.5 cups of mixed cheddar (mild, sharp, and white) and half a cup of mozzarella... it came out amazing. the sauce was thick which i like.. but if it seems too thick for you after putting the milk in just add a little more before you add the cheese.Reply
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How can this be adapted to be _reheatable_? A comment mentioned the mixture became grainy when reheated. How can this be prevented? Many thanks.1Replies 2 -
Alright I made this tonight. It would have been great the way it was described. But, I used butter milk instead, I added an extra cup of cheese, I added 8 ozs of beer, I added 2 tbsp of soy sauce, I put the entire mixture in oven for 30 minutes covered at 375, then 10 minutes uncovered. It was awesome. Great base recipe to add your favorite flavors to.Reply -
I have made this recipe over five times and have had great results. The negative reviews are a bit surprising, and my family agrees this is a great clone of Panera's mac 'n cheese. One nice addition, if you have Panko handy, is to toast a half cup of the bread crumbs lightly in olive oil, then sprinkle over the top of each bowl before serving. Enjoy!3Reply
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Just lightly toasted a half cup of Panko in olive oil and added a bit to each bowl before serving.2Reply
