Panera Mac Cheese
Indulge in the ultimate comfort food experience with this creamy Panera Mac and Cheese recipe, a perfect homemade rendition of the beloved café classic. Featuring tender elbow macaroni enveloped in a luxuriously smooth cheese sauce made with rich white cheddar, creamy American cheese, and a splash of heavy cream, this dish hits all the right notes of decadence and nostalgia. The secret to its velvety texture lies in its easy, foolproof roux, complemented by a hint of Dijon mustard for subtle tang and depth. Ready in just 30 minutes, this restaurant-style mac and cheese is ideal for quick weeknight dinners or as a crowd-pleasing side dish. Serve it warm with a sprinkle of extra cheese, and savor the cozy flavors that make this recipe a true classic. Perfect for mac and cheese lovers everywhere!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 16 ounces Pasta (elbow macaroni or shells)
- 6 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups White cheddar cheese (shredded)
- 1 cup American cheese (shredded or chopped)
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoons Ground white pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
In a large saucepan, melt the unsalted butter over medium heat.
Once the butter is fully melted, whisk in the all-purpose flour to create a roux. Cook the roux for about 1 minute, whisking constantly to prevent burning.
Slowly pour in the whole milk and heavy cream while whisking continuously to prevent lumps. Cook the mixture for 3-5 minutes, or until it begins to thicken.
Reduce the heat to low and gradually stir in the shredded white cheddar cheese and American cheese, ensuring each addition melts before adding more. Stir until the sauce is smooth and creamy.
Mix in the Dijon mustard, salt, and ground white pepper to taste.
Add the cooked and drained pasta to the cheese sauce, gently stirring to coat the pasta evenly.
Serve the mac and cheese warm in bowls and garnish with extra shredded cheese, if desired.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 470 mg | 36% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
