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Panera Mac & Cheese Recipe

★★★★★

4.5 from 752 reviews
  • Author: Charlotte
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

This Panera Mac & Cheese recipe replicates the creamy, rich, and cheesy goodness of the popular cafe favorite. Made with tender pasta shells and a velvety sharp white cheddar cheese sauce, it’s a comforting and delicious homemade comfort food classic. The recipe allows for either stovetop serving or an optional baked finish with a crispy Ritz cracker topping.

Ingredients

Scale

Pasta

  • 1 lb. medium pasta shells (or elbow macaroni)

Cheese Sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese (shredded)
  • 1 cup heavy cream
  • 2 cups milk (preferably whole)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon mustard powder (or Dijon mustard)
  • 1/4 teaspoon hot sauce (optional)

Baking (optional)

  • 1 cup crushed Ritz crackers (optional topping)

Instructions

  1. Shred the Cheese: Shred the Cracker Barrel Vermont Sharp White Cheddar Cheese and set it aside. Ensure the cheese is close to room temperature before adding it to the sauce for smooth melting.
  2. Boil the Pasta: Bring a large pot of water to a boil. Cook the pasta according to the package instructions until al dente, then drain well. If planning to bake, boil the pasta for 1 minute less than al dente and reduce pasta quantity to 3/4 lb to account for baking absorption.
  3. Prepare the Sauce: Measure all sauce ingredients ahead of time. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until it turns a light golden color, forming a roux.
  4. Add Liquids: Slowly whisk in the heavy cream and milk. Continue whisking for about 3 minutes until the mixture begins to thicken.
  5. Season the Sauce: Stir in the salt, pepper, mustard powder, and optional hot sauce to taste.
  6. Add Cheese: Reduce heat to low. Gradually sprinkle in the shredded cheese while stirring constantly. Whisk continuously until the sauce becomes smooth and creamy with no lumps. Remove from heat once thickened.
  7. Combine Pasta and Sauce: Add the drained pasta to the cheese sauce. Stir well to coat all the pasta evenly. Serve immediately for stovetop version.
  8. If Baking: Transfer the mac and cheese mixture to a lightly greased 9 x 13 inch casserole dish. Optionally, sprinkle 1 cup crushed Ritz crackers on top for a crispy crust.
  9. Bake: Preheat oven to 325°F (163°C). Bake for 15 minutes. Let the baked mac and cheese stand for 5 minutes before serving to allow it to set.

Notes

  • Using room temperature cheese prevents clumping and ensures a smooth sauce.
  • The optional hot sauce provides a subtle tang and slight heat but can be omitted.
  • For the baked version, reduce pasta to 3/4 lb as it will continue absorbing sauce during baking.
  • Use whole milk and heavy cream for the richest, creamiest sauce.
  • Crushed Ritz crackers add a nice buttery crunch as a topping but are optional.
  • Stir sauce continuously when adding cheese to avoid burning or clumping.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Keywords: Panera mac and cheese, creamy mac and cheese, homemade mac and cheese, sharp white cheddar mac and cheese, easy mac and cheese recipe

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Find it online: https://tastyadventureguide.com/panera-mac-and-cheese-recipe/