Panera Mac and Cheese | Annie's Eats

By Addie

I think most people (at least those of us who are human) have a fast food item or two that we just really like. Panera’s mac and cheese is one of mine. When Andrew was younger, I would order it for him because I knew he wouldn’t eat it all and I could play anchor eater. When I was pregnant with Caroline, my OB’s office was just down the road from a Panera and I strategically scheduled all of my appointments around lunchtime, mostly because of this stuff. (I wish I were kidding…I’m not.) When my brilliant friend Tara alerted me to the fact that, hello!, this recipe was freely available on Panera’s website I was puuuumped. Somehow it’s taken me a couple of months to actually get around to making this myself but I’m happy to report that it is everything I had hoped for.

Ingredients

• 1 lb. pasta shapes, such as shells
• 4 Tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups milk or half-and-half
• 1 teaspoon salt
• 1 1/2-2 teaspoons Dijon mustard
• 1/4 teaspoon hot sauce
• 4 oz. white American cheese, finely chopped*
• 8 oz. white Cheddar cheese, shredded
• White American cheese is available at the deli counter in most grocery stores.

Details

Servings 6
Adapted from annies-eats.com

Preparation

Step 1

Bring a large pot of water to boil.  Cook the pasta according to package directions until al dente.  Drain well.  Return to the stockpot off the heat.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2  minutes.  Slowly whisk in the milk until no lumps remain.  Stir in the salt, mustard, and hot sauce.  Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes.

Remove the sauce from the heat.  Stir in the cheese a handful at a time, mixing until fully melted before adding more.  Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot.  Mix well until the pasta is fully coated in the sauce.  Serve immediately.