Description
A creamy, restaurant‑style copycat of Panera’s white cheddar mac and cheese, rich and comforting.
Ingredients
- 1 lb medium pasta shells (or elbow macaroni)
- ¼ cup butter
- ¼ cup all‑purpose flour
- 1 cup heavy cream
- 2 cups whole milk
- 3 cups shredded Vermont white cheddar (about 1 block + extra)
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp mustard powder (or substitute Dijon)
- ¼ tsp hot sauce (optional)
Instructions
- Shred the cheddar from a block; allow to reach room temperature.
- Boil pasta according to package directions; drain.
- Melt butter over medium‑high heat; whisk in flour, cooking until lightly golden (~1 min).
- Slowly whisk in heavy cream and milk; cook ~3 minutes, whisking.
- Add salt, pepper, mustard powder, and hot sauce; reduce heat to low.
- Gradually whisk in shredded cheese until smooth and creamy.
- Stir in cooked pasta to coat evenly and serve immediately.
- Optional baked version: use ¾ lb pasta, boil 1 minute shy of al dente, combine with sauce, top with crushed Ritz or panko, bake in a greased 9×13″ dish at 325 °F for 15 minutes; let rest 5 minutes.
Notes
- Shred your own cheese for a smoother sauce—pre‑shredded cheese may cause graininess.
- Hot sauce enhances flavor without adding noticeable spice.
- You can bake it with a crunchy topping or keep it stovetop creamy.
- Make‑ahead: assemble, refrigerate up to 2 days, then warm in a Crock‑Pot on low for ~2 hrs.
- Leftovers store 3–4 days in fridge; freeze, but reheating can separate dairy.