Craving that irresistible, velvety mac and cheese from Panera Bread but don't want to leave your kitchen? Get ready to unlock the secret to the most decadent, restaurant-quality mac and cheese you can make right at home! This copycat recipe promises to deliver the same rich, creamy goodness that Panera is famous for, with a homemade touch that will have your family and friends begging for seconds. Prepare to transform simple ingredients into a comfort food masterpiece that's guaranteed to become your new go-to comfort dish.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain pasta and set aside.
- In the same pot, melt butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly to create a smooth roux. This helps prevent lumps in the sauce.
- Gradually pour in milk, whisking continuously to prevent any flour clumps from forming. Continue cooking and stirring until the mixture thickens and begins to simmer, about 3-4 minutes.
- Reduce heat to low and add shredded sharp cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Season the cheese sauce with salt and pepper to taste. Remember that the cheese is already salty, so add seasoning gradually.
- Add the cooked macaroni to the cheese sauce, stirring gently to ensure every pasta piece is evenly coated.
- Allow the mac and cheese to sit for 2-3 minutes to let the flavors meld and the sauce thicken slightly before serving.
- Serve hot, garnished with additional black pepper or chopped parsley if desired.
Tips
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Grate your own sharp cheddar for the smoothest, most luxurious sauce.
- Control your roux: When making the butter and flour base, cook it just until it turns slightly golden. This helps eliminate any raw flour taste and creates a perfect thickening foundation.
- Warm your milk: For an extra smooth sauce, slightly warm your milk before adding it to the roux. This helps prevent lumps and ensures even mixing.
- Low and slow is the key: When adding cheese, use low heat and stir continuously. High heat can cause the cheese to separate and become oily.
- Let it rest: Allowing the mac and cheese to sit for a few minutes after mixing helps the sauce thicken and the flavors to meld together perfectly.
- Optional upgrades: For extra richness, consider adding a splash of heavy cream or a sprinkle of additional cheese on top before serving.
Nutrition Facts
Calories: 440kcal
Carbohydrates: 35g
Protein: 18g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 75mg
