Panera Mac and Cheese
Enjoy every creamy bite of this simple Panera Cheddar Mac and Cheese. The best part is that it's ready in under a half hour and made with simple ingredients!
Servings 6 servings
Calories 491kcal
Ingredients
- 2 cups medium pasta shells (measured uncooked)
- 4 Tablespoons (½ stick) salted butter
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups whole milk
- 3 cups shredded white cheddar cheese
- fresh black pepper (for garnish, optional)
Instructions
- In a medium/large pot, cook2 cups medium pasta shells according to package instructions. Drain and set aside.
- Place the empty pot back on the stove and melt 4 Tablespoons (½ stick) salted butter on low heat.
- Whisk in ¼ cup all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook on low heat until smooth and bubbly, about 1-2 minutes.
- Turn the heat to medium and whisk in 2 cups whole milk.
- Whisk continuously for 3-5 minutes on medium-high heat until the mixture bubbles and the sauce thickens and you remove any lumps.
- Turn off the heat and add in 3 cups shredded white cheddar cheese and stir until melted through.
- Place the drained cooked pasta shells back into the pot and mix thoroughly with the cheese sauce.
- Serve warm topped with fresh black pepper (optional).
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can store this in an airtight container and keep it in the fridge for up to 3-5 days. Reheat on the stovetop (you may need to add a splash of milk).
- You can freeze this for up to 1-2 months. Let thaw and then reheat when ready.
Nutrition
Calories: 491kcal | Carbohydrates: 34g | Protein: 21g | Fat: 30g | Sodium: 657mg | Fiber: 1g | Sugar: 5g
