If you find yourself obsessing about Panera Mac and Cheese but don’t feel like going out and fighting traffic, try my homemade Copycat Panera Mac and Cheese. It’s better than its namesake.
Most fast food and convenience food tastes yummy and addictive because of one thing – it contains very unhealthy amounts of flavor enhancers. When I recently learned that MSG spikes blood sugar and has even been linked to an increased risk of diabetes, I thought, why don’t I come up with a version that’s just as flavorful, or more so, and which doesn’t contain unhealthy additives like this …
And I went into my test kitchen and began my work.
After about ten frustrated attempts, I glanced up at the clock and spied my grandmother’s recipe box which is shaped like a little schoolhouse and sits atop my refrigerator. And I got it down.
I noticed something about a mac and cheese recipe she had starred there among all her other macaroni and cheese recipes and casseroles. And this one contained, and I quote, “a dash of Tabasco sauce” and “a healthy pinch” of mustard powder. Once I made this addition, I had my Panera Mac and Cheese knockoff. And you will absolutely adore it. Make it for your Panera Mac and Cheese-addict friends or gift whole casserole dishes to them at Christmas. They’ll thank you for years.
The Most Delicious Meals You Can Create With My Panera Mac and Cheese
Since I developed this recipe, my family clamors for it. So, I’ve learned to make variations on it so they don’t get bored. Some of their favorites are Buffalo Chicken Panera Mac and Cheese, and Sweet Spicy Sausage Panera Mac and Cheese. To make either of these dishes, simply stir in your prepared meats right into your macaroni and cheese after you’ve added your sauce – or, better yet, stir your freshly boiled macaroni into your buffalo chicken, get it all flavored by it, and then cloak everything in that delicious cheese sauce. Make it even more flavorful and rich by using some melty, salty Emmental or Fontina cheese, the best melting cheeses around, so you can string them out for miles as you dip in your toasty chunks of bread. You can always tell what my cooking has made me crave next, can’t you???
How to Make Ahead and Store?
You can refrigerate mac and cheese – any mac and cheese, for up to three days, and freeze up to three months.
Serving Suggestions
Serve this with a great barbecue dinner to really complement those macaroni and cheese flavors. Try my Oven-Baked Barbecue Chicken, with my delicious take on Waldorf Salad. Now stand back and give yourself a much-deserved pat on the back for making you and your family such a lovely, sumptuous meal.
Copycat Panera Mac and Cheese
Ingredients
- 1 pound medium pasta shells or elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups shredded white cheddar cheese
- 1 cup heavy cream
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder or Dijon mustard
- 1/4 teaspoon hot sauce optional
Instructions
- Cook pasta: Boil the pasta shells according to package instructions until al dente, then drain and set aside.
- Make roux: In a large pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly.
- Add dairy: Gradually pour in the milk and heavy cream, whisking constantly until the mixture is smooth and starts to thicken.
- Cheese time: Lower the heat and add shredded white cheddar cheese, stirring until completely melted.
- Season: Stir in salt, pepper, mustard powder, and hot sauce (if using), mixing well.
- Combine: Add the cooked pasta to the cheese sauce, stirring gently until the pasta is well coated.
- Serve warm: Dish out the creamy mac & cheese into bowls and serve immediately.
Leave a Comment