Best Panera Mac Cheese Recipes
PANERA MAC & CHEESE
I have been looking for this yummy, very filling recipe and finally found it on a People magazine website. I think it tastes exactly like Panera, especially when reheated. Don't 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 anyour hot sauce in mine. 12/13/11 - 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 it's fine. 3/21/16...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.
Provided by Chef Shelby
Categories Pasta Shells
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
PANERA MAC & CHEESE (COPY CAT)
My daughter eats Panera Mac & Cheese all the time so when I came across this recipe on a blog somewhere, I had to try it. While it's not identical to what she's used to eating at PB, she said this is pretty close and tastes great. She devoured her plate in minutes. I've tried many homemade mac 'n cheese recipes and all of them have been snubbed by her. However, this one has her APPROVAL to go into the recipe book. Super creamy. Will need to add a bit more milk when reheating to thin out the sauce. The recipe I found calls for hot sauce, but I forgot to add it. She seemed to like it just fine, but next time I'm going to add it and see if then tastes identical.
Provided by Trixyinaz
Categories Macaroni And Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to directions on the package. While the pasta is cooking, prepare your cheese sauce.
- In a medium saucepan, melt the butter over low heat.
- Add the flour and whisk constantly for about a minute.
- Slowly add the milk and continue whisking until it thickens (just before it starts to bubble).
- Remove from heat and add the cheeses, mustard, salt and hot sauce. Stir until smooth and creamy. If the mixture is too thick for your liking, slowly add a milk, while continue to whisk, until you reach your preferred consistency.
- Add your pasta to the cheese sauce and serve immediately.
Nutrition Facts : Calories 634.3, Fat 28.7, SaturatedFat 17.6, Cholesterol 83.4, Sodium 901.3, Carbohydrate 67.2, Fiber 2.6, Sugar 2.3, Protein 26.1
PANERA MAC & CHEESE
Categories Pasta
Number Of Ingredients 9
Steps:
- Cook pasta according to instructions, drain and set aside until ready to use.
- In a large pot, melt butter over medium-high heat, then whisk in flour to cook for one minute. Reduce heat to medium and add milk, cream, salt, pepper and mustard. Whisk until it begins to simmer, then reduce to low and add cheese, whisking until melted.
- Add cooked pasta and stir until combined. Allow to sit for 5 minutes to thicken.
PANERA MAC AND CHEESE
Yield 4-6
Number Of Ingredients 10
Steps:
- Boil pasta shells until just cooked and tender. Drain. In a microwave safe cup or bowl, microwave on high 5 TB butter with 4 TB flour for 2 minutes, stopping halfway to whisk. Whisk again when the roux is done after the second minute. Mix 1 cup milk and 1 cup heavy cream together. Pour mixture into the roux very slowly, whisking all the time. Microwave mixture 1 minute at a time, stirring between minutes until the sauce becomes thick and creamy. (should take between 4 and 6 minutes) While sauce is hot, add grated cheddar and American cheese in small handfuls while stirring to melt all cheese into the sauce. If all of the cheese does not melt completely, you can heat the whole mixture up a little bit and keep stirring. The sauce should be liquid-y (is that a word?) and creamy, and have a taste that is not too sharp. You want to taste the cheddar but not have it be overpowering. Season sauce with a pinch of white pepper and a pinch of salt. Mix pasta shells and sauce together in serving dish.
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