Description

This Panera Mac and Cheese recipe delivers a creamy, rich, and cheesy pasta dish reminiscent of the beloved cafe favorite. Featuring tender medium shell pasta enveloped in a velvety cheddar cheese sauce made with a classic roux base and enhanced with dry mustard and seasoning for depth of flavor. Perfect for a comforting family meal that comes together in about 35 minutes.

Ingredients

Units Scale

Pasta

1 pound dry medium shell pasta (1 box, or any short pasta will work)

Cheese Sauce

6 tablespoons unsalted butter (3/4 stick)
1/4 cup all-purpose flour
2 cups whole milk (room temperature)
1 cup heavy cream (room temperature)
1 1/4 teaspoons kosher salt
1/2 teaspoon dry mustard powder
Freshly ground black pepper (to taste)
4 cups freshly shredded Vermont Cheddar cheese (such as Cracker Barrel)

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Instructions

Cook the Pasta: Boil the medium shell pasta in salted water according to package directions until al dente. Drain using a colander and let the pasta cool slightly while you prepare the cheese sauce.
Make the Roux: In a large pot over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook the mixture until it turns slightly golden and loses the raw flour smell, about 2 to 3 minutes.
Add Liquids: Gradually pour in the whole milk first, whisking constantly to avoid lumps, followed by the heavy cream, continuing to whisk until well combined.
Thicken the Sauce: Stir frequently as the mixture heats. Once it begins to bubble and thicken to a creamy consistency, stir in kosher salt, dry mustard powder, and freshly ground black pepper to taste for seasoning.
Add Cheese: Remove the pot from the heat and immediately add the shredded Vermont Cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth.
Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and toss thoroughly to coat every piece in the creamy cheese mixture. Taste and adjust salt if necessary. Serve warm.

Notes

Use room temperature milk and cream to prevent the sauce from curdling when added to the roux.
For sharper flavor, you can substitute part of the cheddar with aged white cheddar or a mix of cheeses.
Dry mustard powder enhances the cheese flavor but can be omitted if unavailable.
Be careful not to overcook the pasta; al dente texture works best as it will continue to soften slightly in the sauce.
Leftovers keep well refrigerated and can be reheated gently on the stove with a splash of milk to loosen the sauce.