Easy Panera Mac and Cheese (Print Version)
# Ingredients:
→ Cheese Sauce
01 -
4 tablespoons salted butter
02 -
4 tablespoons all-purpose flour
03 -
3 cups half & half
04 -
2 cups shredded white cheddar cheese
05 -
1/2 teaspoon salt
06 -
1 teaspoon fresh cracked black pepper
07 -
1 teaspoon mustard powder
→ Pasta
08 -
16 ounces cavatappi pasta
# Instructions:
01 -
Grab a heavy-bottomed pot and melt the butter over medium heat. Once it's bubbling a bit, whisk in the flour until you get a smooth paste. Let it cook for about a minute or two - this helps get rid of that raw flour taste.
02 -
Slowly pour in the half & half while whisking constantly - this is key to avoid lumps! Keep stirring as the mixture heats up for about 5-7 minutes until it starts to thicken and you see some gentle bubbling around the edges.
03 -
Turn the heat down to low and add the shredded white cheddar, salt, black pepper, and mustard powder. Keep stirring until all the cheese has melted into a smooth, velvety sauce. The mustard powder really brings out that tangy cheese flavor!
04 -
Add your cooked cavatappi pasta to the pot and fold it into the cheese sauce until every piece is coated in that creamy goodness. Give it a taste and add more seasoning if needed.
05 -
Dish up while it's still hot and watch it disappear! Nothing beats homemade mac and cheese that rivals Panera's famous version.
# Notes:
01 -
This copycat Panera mac and cheese recipe creates the same creamy, rich flavor you love at the restaurant but from the comfort of your own kitchen.
02 -
The cavatappi pasta holds the sauce perfectly in its corkscrew shape, but you can substitute other short pasta shapes if needed.
03 -
Leftovers will keep in an airtight container in the fridge for 3-4 days. The sauce may thicken when cold - just add a splash of milk when reheating.