Panera Mac & Cheese
I have been looking for this yummy, very filling recipe and finally found it. I think it tastes exactly like Panera, especially when reheated. Dont forget to add milk when reheating. I am writing this recipe as published, adding my little notes. Please read my edits before attempting to make this...I copied the recipe as written but I do not put any hot sauce in mine. I am changing the hot sauce to optional...The second time I made this, my DH put a little more than the 1/4 tsp (probably 1 extra drop) and all you could taste was hot sauce. I started making it without the hot sauce and its fine. I looked up this recipe for the milk measurement and the only word I saw was GROSS...lol...anyway...I DO NOT use hot sauce when I make mine...put too much in once and it was gross...when I put the dijon mustard in...I put half the amount in and taste it and go from there...Do not use yellow mustard because it will be tangy.
I have been looking for this yummy, very filling recipe and finally found it. I think it tastes exactly like Panera, especially when reheated. Dont forget to add milk when reheating. I am writing this recipe as published, adding my little notes. Please read my edits before attempting to make this...I copied the recipe as written but I do not put any hot sauce in mine. I am changing the hot sauce to optional...The second time I made this, my DH put a little more than the 1/4 tsp (probably 1 extra drop) and all you could taste was hot sauce. I started making it without the hot sauce and its fine. I looked up this recipe for the milk measurement and the only word I saw was GROSS...lol...anyway...I DO NOT use hot sauce when I make mine...put too much in once and it was gross...when I put the dijon mustard in...I put half the amount in and taste it and go from there...Do not use yellow mustard because it will be tangy.
- 1 teaspoon kosher salt
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 package small shell pasta
- 2 1/2 cups 2% low-fat milk (i used 1% milk)
- 6 slices american cheese chopped (i used land o lakes white, presliced from the deli)
- 1 cup extra-sharp white cheddar cheese, shredded (i use
- 1 tablespoon dijon mustard (i used a store brand-start with h
- 1/4 teaspoon hot sauce (optional-i do not recommend using it.
- paprika (optional-i use smoked paprika)
- Carbohydrate 5.49584167324129 g
- Cholesterol 40.0754166925779 mg
- Fat 14.3015152876388 g
- Fiber 0.18750000355028 g
- Protein 5.41870138986645 g
- Saturated Fat 9.00499111731547 g
- Serving Size 1 1 serving(s) (38g)
- Sodium 656.906044626239 mg
- Sugar 5.30834166969101 g
- Trans Fat 0.898416389601502 g
- Calories 171 calories
Step-by-step
- Prepare pasta according to package directions.
- Melt butter in a Dutch oven over low heat. (I just used a regular pan)
- Whisk in flour and cook 1 minute, whisking constantly.
- Gradually whisk in milk, cook over medium heat, whisking until mixture thickens and is bubbly.
- Remove from heat.
- Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
- Stir in pasta and cook over medium heat, 1 minute or until thoroughly heated.
- Sprinkle with paprika if desired.
- Serve immediately.
A Homemade Taste of Panera
For years, I’ve craved that creamy, comforting Panera Mac & Cheese. The kind that sticks to your ribs and makes you sigh with contentment. I tried countless recipes, each promising that elusive Panera magic, but always falling short. The cheese was never quite right, the sauce too thin, or the overall experience lacking that signature richness. Then, one day, I stumbled upon a recipe online that claimed to replicate the restaurant version perfectly. Skeptical, yet hopeful, I gathered my ingredients and embarked on a culinary adventure.
The recipe itself was fairly straightforward, a classic cheese sauce preparation with a few key tweaks. But it was in the execution, the attention to detail, and the subtle adjustments I made along the way that truly brought this dish to life. The original recipe called for a specific type of cheese and a touch of hot sauce (which, I discovered after my first attempt, is definitely optional!). I opted for a blend of sharp cheddar and creamy American cheese, finding it delivered a better balance of flavor. I also completely omitted the hot sauce; one teaspoon of that stuff was an incredibly spicy addition.
The Secret to Success: The key to achieving that truly authentic Panera flavor lies in the quality of the ingredients. Use freshly grated cheese whenever possible, and don't skimp on the butter – it adds a crucial layer of richness to the sauce. And as for the milk, I found that 1% works just fine. The recipe's suggestion to add a splash of milk when reheating is spot on; it helps maintain the creamy texture. It's also important to cook the pasta al dente, as it will continue to cook slightly in the cheese sauce. My favorite tip is to use smoked paprika for a subtle depth of flavor. A pinch of freshly grated nutmeg wouldn't hurt either!
This recipe has become a staple in my kitchen, a quick and easy meal that's perfect for a weeknight dinner or a cozy weekend lunch. I've made it countless times, each time perfecting the technique and experimenting with different variations. Whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates delicious food, this Panera Mac & Cheese recipe is a must-try. It’s a testament to the power of simple ingredients, perfectly combined to create a truly unforgettable culinary experience. This macaroni and cheese recipe is sure to become a family favorite, just like it has in my home. Its comforting, satisfying and utterly delicious.
Beyond the Recipe: This Panera Mac and Cheese recipe is more than just a set of instructions; it's a journey of culinary discovery. It's about the joy of creating something delicious from scratch, the satisfaction of perfecting a recipe, and the happiness of sharing a meal with loved ones. It’s about taking a simple dish and elevating it to something truly special, something worthy of a cozy night in, a family gathering, or even a fancy dinner party. The recipe is adaptable – feel free to experiment with different types of pasta, cheeses, or spices to create your own unique version. Let your creativity flow and have fun with it!
So, gather your ingredients, follow the simple steps, and prepare to be amazed. This isn't just Mac and Cheese; it's a taste of culinary happiness! Prepare to be transported back to those comforting moments at Panera, only this time, it's made with love in your own kitchen.
