Panera Mac and Cheese
Tender shell pasta is coated in a thick, creamy white cheddar cheese sauce in this copycat Panera Mac and Cheese recipe. Prepared on the stovetop, it’s a quick and easy side for nearly any dinner.
Servings: 6 people
Calories: 680kcal
Ingredients
- 16 ounces shell pasta cooked according to package instructions
- 4 Tablespoons salted butter
- 4 Tablespoons all-purpose flour
- 3 cups half & half
- 1 teaspoon mustard powder
- ½ teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 2 cups white cheddar cheese shredded
Instructions
- Melt the salted butter in a large, heavy-bottomed pot over medium heat.
- Sprinkle the all-purpose flour into the melted butter and whisk continuously for 1 to 2 minutes until the mixture is smooth and slightly bubbling.
- Slowly pour the half and half into the pot in a steady stream, whisking constantly to prevent any lumps from forming.
- Continue cooking over medium heat for 5 to 7 minutes, stirring frequently, until the sauce thickens and reaches a gentle simmer.
- Turn the heat down to low, then stir in the mustard powder, salt, black pepper, and shredded white cheddar cheese.
- Stir the mixture continuously until the cheese completely melts and the sauce becomes smooth.
- Add the cooked shell pasta to the pot and toss until all the noodles are evenly coated in the cheese sauce.
- Remove the pot from the heat, taste the pasta, adjust the seasoning with more salt or pepper if desired, and serve immediately. Enjoy!
Video
Notes
Store leftover Panera mac and cheese in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
Nutrition
Calories: 680kcal | Carbohydrates: 67g | Protein: 23g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 579mg | Potassium: 372mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1041IU | Vitamin C: 1mg | Calcium: 417mg | Iron: 1mg