Description
A creamy, velvety homemade version of Panera’s famous mac and cheese, made with tender pasta shells and a rich aged white cheddar sauce.
Ingredients
- Pasta Shells: 1 pound
- Unsalted Butter: 4 tablespoons
- All-Purpose Flour: 1/4 cup
- Whole Milk: 2 cups
- Heavy Cream: 1 cup
- Aged White Cheddar Cheese: 4 cups, freshly shredded
- Yellow Cheddar Cheese: 1 cup, optional
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Mustard Powder: 1/2 teaspoon
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil for the pasta.
- Combine Ingredients: Cook pasta shells until al dente, drain, and set aside.
- Prepare Your Cooking Vessel: In a medium saucepan, melt butter over medium heat, then whisk in flour to create a smooth roux.
- Assemble the Dish: Gradually whisk in warm milk and cream until sauce thickens.
- Cook to Perfection: Stir in shredded cheeses until fully melted and silky smooth. Season with salt, pepper, and mustard powder.
- Finishing Touches: Add the cooked pasta to the cheese sauce, stirring until every shell is coated.
- Serve and Enjoy: Spoon into bowls and savor immediately while warm and creamy.
Notes
- Add a splash of milk when reheating to restore creaminess.
- Shred cheese fresh for the smoothest sauce.
- Do not overcook the pasta since it softens further in the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 5g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg