Description
This Panera Mac and Cheese recipe recreates the creamy, cheesy comfort classic beloved by many. Featuring tender shell pasta bathed in a rich homemade cheddar cheese sauce made from scratch with real butter, milk, and cream, this dish delivers indulgent, melt-in-your-mouth flavor perfect for family dinners or cozy gatherings.
Ingredients
Scale
Pasta
- 1 pound dry medium shell pasta (1 box, or any short pasta will work)
Cheese Sauce
- 6 tablespoons unsalted butter (¾ stick)
- ¼ cup all-purpose flour
- 2 cups whole milk (room temperature)
- 1 cup heavy cream (room temperature)
- 1¼ teaspoons kosher salt
- ½ teaspoon dry mustard powder
- Freshly ground black pepper (to taste)
- 4 cups freshly shredded Vermont Cheddar cheese (e.g., Cracker Barrel or any good-quality brand)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta shells until al dente according to package directions. Drain well in a colander and allow to cool slightly while preparing the cheese sauce.
- Make the roux: In a large pot or deep skillet over medium heat, melt the butter. Whisk in the all-purpose flour and cook, whisking continuously, until the mixture is slightly golden and no longer smells like raw flour. This usually takes about 2-3 minutes and forms the base for a smooth sauce.
- Add milk and cream: Gradually pour in the whole milk first, whisking constantly to avoid lumps, followed by the heavy cream. Continue whisking until the mixture is smooth and starts to bubble and thicken slightly.
- Season the sauce: Stir in the kosher salt, dry mustard powder, and freshly ground black pepper to taste. This enhances the depth of flavor in the cheese sauce.
- Incorporate the cheese: Remove the pot from heat, then add the shredded cheddar cheese in batches, stirring continuously until melted and fully incorporated, resulting in a velvety smooth cheese sauce.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce and stir gently to fully coat every shell with the rich, creamy cheddar sauce. Taste and adjust seasoning with additional salt or pepper if desired.
Notes
- Using room temperature milk and cream helps prevent the sauce from curdling when added to the roux.
- For best texture, cook pasta just until al dente to avoid mushiness when combined with sauce.
- Freshly shredded cheese melts more smoothly compared to pre-shredded varieties which contain anti-caking agents.
- If desired, you can keep the mac and cheese warm on very low heat, stirring occasionally to prevent sticking.
- Variations can include adding a crispy breadcrumb topping and finishing under the broiler for a baked mac and cheese style.
