Description
Enjoy the creamy, comforting flavors of Panera’s famous mac and cheese right at home! This simple, rich recipe features a smooth cheese sauce made with white cheddar and a hint of Dijon mustard, creating the perfect balance of flavor. Whether you’re craving a quick meal or a side dish, this copycat recipe will satisfy your cheese cravings.
Ingredients
Scale
- 1 lb elbow macaroni or shell pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups white cheddar cheese, shredded
- 1/2 cup American cheese, cubed (optional for extra creaminess)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Roux: In a large saucepan or skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth. This step helps remove the raw flour taste.
- Add Milk and Cream: Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook for 3-4 minutes, until the sauce begins to thicken.
- Flavor the Sauce: Stir in the Dijon mustard, salt, and black pepper.
- Add the Cheese: Reduce the heat to low. Gradually add the shredded white cheddar cheese and cubed American cheese (if using), stirring until fully melted and creamy.
- Combine with Pasta: Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated.
- Serve: Serve warm with an optional sprinkle of extra shredded cheese on top.
Notes
- For extra creaminess, use the optional American cheese.
- If you prefer a sharper flavor, you can replace some of the white cheddar with sharp cheddar cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish, Comfort Food
- Method: Stovetop
- Cuisine: American