Panera Mac & Cheese

Name: Panera Mac & Cheese
Prep time: 15 min
Cook time: 25 min
Yield: 6 serving(s)
Ingredients: 1 (16 ounce) package small shell pasta; 1/4 cup butter; 1/3 cup all-purpose flour; 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 used an 8 oz block of Cabot Vermont extra sharp and cut into small pieces for better melting); 1 tablespoon Dijon mustard (I used a store brand-start with half the amount and taste as you go); 1 teaspoon kosher salt; 1/4 teaspoon hot sauce (optional-I do not recommend using it. If you add too much then all you taste is the hot sauce); paprika (optional-I use smoked paprika)

Panera Mac & Cheese was pinched from <a href="https://www.geniuskitchen.com/recipe/panera-mac-cheese-466513" target="_blank" rel="noopener">www.geniuskitchen.com.</a>

"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...."

INGREDIENTS

•

1 (16 ounce) package small shell pasta

•

1/4 cup butter

•

1/3 cup all-purpose flour

•

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 used an 8 oz block of Cabot Vermont extra sharp and cut into small pieces for better melting)

•

1 tablespoon Dijon mustard (I used a store brand-start with half the amount and taste as you go)

•

1 teaspoon kosher salt

•

1/4 teaspoon hot sauce (optional-I do not recommend using it. If you add too much then all you taste is the hot sauce)

•

paprika (optional-I use smoked paprika)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes