Description
This Panera Mac & Cheese recipe recreates the creamy, cheesy comfort classic with medium pasta shells enveloped in a smooth white cheddar sauce infused with subtle seasonings and an optional hint of hot sauce. Easy to prepare on the stovetop, it’s perfect for a satisfying family dinner or make-ahead meal with versatile baking or slow cooker options.
Ingredients
Scale
Pasta
- 1 lb. medium pasta shells or elbow macaroni
Roux
- 1/4 cup butter
- 1/4 cup flour
White Cheddar Sauce
- 3 cups Cracker Barrel Vermont White Cheddar, shredded (about 1.5 blocks)
- 1 cup heavy cream
- 2 cups whole milk
Seasonings
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder (or substitute Dijon mustard)
- 1/4 teaspoon hot sauce (optional)
Instructions
- Shred the Cheese: Shred the white cheddar cheese and set aside at room temperature to ensure it melts smoothly into the sauce.
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until fully cooked. Drain the pasta thoroughly once done.
- Prepare the Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until it begins to turn light golden.
- Make the Cheese Sauce: Slowly whisk in the heavy cream and milk, continuing to whisk for about 3 minutes until combined and slightly thickened. Add the salt, pepper, mustard powder, and optional hot sauce and stir to blend.
- Add Cheese to Sauce: Reduce heat to low and gradually add the shredded cheese, stirring constantly until the sauce is smooth, thick, and creamy. Remove from heat.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir gently to coat all pasta with the sauce evenly. Serve immediately for stovetop mac and cheese.
- Optional Baking Method: If baking, use 3/4 lb. pasta boiled 1 minute less than al dente. Transfer pasta and sauce to a lightly greased 9 x 13 inch casserole dish. Optionally top with 1 cup crushed Ritz crackers. Bake at 325 degrees Fahrenheit for 15 minutes. Let sit 5 minutes before serving.
Notes
- You can substitute or mix cheeses such as gouda, mozzarella, mild cheddar, Monterey Jack, or gruyere for different flavor profiles.
- The hot sauce enhances the cheese flavor without imparting spiciness, making it kid-friendly.
- For make-ahead, cook pasta 2-3 minutes less than al dente and combine with cheese sauce cooled slightly. Refrigerate for 1-2 days before reheating.
- Slow cooker option: Place combined pasta and cheese sauce in a slow cooker on low for 2 hours, stirring occasionally.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is possible but may affect texture due to dairy separation.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 95 mg
