Panera Mac and Cheese Recipe

This exact replica of Mac & Cheese from Panera can be made at home. It tastes great baked with a crunchy Ritz topping or served hot off the stove. The smooth Vermont White Cheddar sauce is unbeatable! 

0 I've been depending extensively on all of my restaurant copycat recipes because, like many of us, I've been missing out on vacations to my favourite restaurants.

The two things that Panera is best known for are both food. Their extremely creamy White Cheddar Mac & Cheese and broccoli cheddar soup.

In this recipe, I've experimented with a wide range of White Cheddar variations and have identified a clear winner.

I put crumbled Ritz on top and served it hot off the pan.

Ingredients

• 1 lb. medium pasta shells, or elbow macaroni

Roux

• ¼ cup butter
• ¼ cup flour
• White Cheddar Sauce
• 3 cups Cracker Barrel Vermont White Cheddar, shredded, 1 block = 2 cups
• 1 cup heavy cream
• 2 cups milk, preferably whole

Seasonings

• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon ground mustard,, can sub Dijon mustard
• ¼ teaspoon hot sauce, Optional, see notes

Instructions

Cheese is torn:

• First, shred the cheese, then set it aside. When it is put to the sauce, it should be almost at room temperature.

Boiled the pasta:

• Boil a sizable pot of water, then cook the pasta as directed on the package. When finished, drain well. While the water is heating up and the pasta is cooking, make the sauce.

Make the sauce:

• BONUS TIP: When you begin the sauce, have all of your ingredients available and measured out. In particular, the cheese should not be cold when it is put to the foundation.
• In a saucepan over medium heat, melt the butter. The flour should be whisked in for one minute, or until it starts to develop a light golden colour.
• Whisk in the milk and heavy cream gradually. 
• Seasonings and spicy sauce should be added.
• Low-heat setting. Add the cheese, shredded, gradually, stirring as you do so.
• Whisk continuously until the mixture is thick and smooth. Get rid of the heat.
• Boiled pasta should be added and combined. Serve!

When Baking:

• Instead of using the entire pound of pasta, use ¾ pounds because it will continue to soak up sauce while it bakes.
• Reduce the amount of time to boil by one minute.
• Transfer to a 9 x 13-inch casserole dish that has been lightly buttered.(Optional) Sprinkle 1 cup of Ritz cracker crumbs on top.)
• Bake for 15 minutes at 325 degrees. 5 minutes should pass before serving.

How to make it

PRO TIP: Shred the cheese from a block; pre-shredded cheese from a bag won't melt well. Before incorporating it into the sauce, let it warm up to room temperature. The key to the best creamy consistency is this. When adding the cheese, make sure the base is warm but not hot, as otherwise the mixture may become gritty.

In a soup pot over medium-high heat, melt the butter and mix in the flour. Whisk it continuously until it starts to turn a pale golden colour.

Add the milk and heavy cream gradually. Seasonings and spicy sauce should be added. For about three minutes, whisk.

Lower the heat to a low setting and gradually whisk in the cheese. After standing, the sauce will continue to thicken.

Add the cooked pasta and incorporate by stirring. Serve! For directions on making baked macaroni and cheese or using a crock pot.

Make ahead

• Pasta should be cooked for 2 to 3 minutes less than al dente. Drain.
• After making the cheese sauce, allow it to cool down a little.
• Don't overmix; gently fold the pasta into the sauce using a silicone spatula. It's acceptable if some of the coating is imperfect.
• For one to two days, refrigerate. 
• Place in a slow cooker and cook for two hours on low, stirring once or twice.

Other cheese options

Use as many different cheeses as you'd like to make the following cheese combinations for macaroni and cheese if you want to vary the flavour of the dish.

• Gouda
• Mozzarella
• Gentle Cheddar
• Monterey Jack
• Gruyere

Adding hot sauce to mac cheese

The Hot Sauce is only added to the cheese to improve its flavour.

If you're serving macaroni and cheese to children, it might sound strange to add hot sauce to it. Although you can't even taste it, I can assure you that this does not make the recipe spicy in the slightest.

Add-Ons for Macaroni and Cheese

Any macaroni and cheese will improve with these options!

• Bacon, ham, pulled pork, sausage, hot dogs, buffalo chicken, kielbasa and lobster
• Sun-dried tomatoes, spinach, corn, peas, broccoli, mushrooms, caramelised onions, pesto and chilli