Description
This Panera-style Mac & Cheese recipe features creamy white cheddar cheese sauce combined with perfectly cooked pasta shells. The rich and flavorful dish is enhanced with subtle seasonings including mustard powder and optional hot sauce, creating a comforting and delicious homemade version of the classic favorite.
Ingredients
Scale
Pasta
- 1 lb. medium pasta shells or elbow macaroni
Roux
- 1/4 cup butter
- 1/4 cup flour
White Cheddar Sauce
- 3 cups Cracker Barrel Vermont White Cheddar, shredded (about 1.5 blocks)
- 1 cup heavy cream
- 2 cups milk, preferably whole
Seasonings
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder (can substitute Dijon mustard)
- 1/4 teaspoon hot sauce (optional)
Instructions
- Shred the Cheese: Shred the white cheddar cheese finely and set it aside, allowing it to come close to room temperature before adding it to the sauce for smoother melting.
- Boil the Pasta: Bring a large pot of water to a boil, add the pasta, and cook according to the package instructions until al dente. Drain the pasta well and set aside while you make the sauce.
- Prepare the Sauce: Measure all ingredients beforehand. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until it turns light golden, making a roux.
- Add Dairy: Slowly whisk in the heavy cream and milk. Continue whisking for about 3 minutes until the mixture is smooth and begins to thicken.
- Season the Sauce: Stir in salt, pepper, mustard powder, and optional hot sauce to enhance flavor subtly without adding spiciness.
- Add Cheese: Reduce heat to low and gradually sprinkle in the shredded cheese while stirring continuously. Whisk until the cheese sauce is smooth and thickened.
- Combine Pasta and Sauce: Remove the sauce from heat and gently fold in the cooked pasta shells until evenly coated with the creamy cheese sauce.
- Optional Baking: For a baked version, reduce pasta to 3/4 lb, boil for 1 minute less than al dente, and transfer to a greased 9 x 13 inch casserole dish. Optionally sprinkle 1 cup crushed Ritz crackers on top. Bake at 325 degrees for 15 minutes, then let sit for 5 minutes before serving.
Notes
- You can substitute or mix in other cheeses such as Gouda, Mozzarella, Mild Cheddar, Monterey Jack, or Gruyere for different flavor profiles.
- The hot sauce is only added to enhance the cheese flavor and does not make the dish spicy, making it kid-friendly.
- For make-ahead convenience, cook pasta slightly under al dente, combine with cooled cheese sauce, refrigerate up to 2 days, then warm in a slow cooker on low for 2 hours, stirring occasionally.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is possible but may affect the texture due to dairy separation.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
