Panera Macaroni and Cheese


Confession time, I don’t like oven-baked macaroni and cheese…I’ll pause a moment for the shock and awe to die down. You OK now? Good. With that said, I looooove me some stove-top mac and one of the best (that doesn’t come in a blue or yellow box) is Panera’s. I found a recipe from Food, Folks and Fun that’s supposedly Panera’s official recipe and it’s super simple, super quick and super yummy – the trifecta.

  • 1 16-ounce Package package of rigati pasta (I used large shells because I couldn’t find rigati…or small shells, orecchiette would be nice)
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2½ cup milk
  • 6 Slices white American cheese (or like 12, whaaaatever)
  • 8 oz extra-sharp white Vermont cheddar (grated)
  • ½ tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon hot sauce (I used Siracha)
  1. Prepare pasta according to package directions.
  2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
  3. Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
  4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
  5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.



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