Unleash the creamy, dreamy goodness of Panera’s famous mac and cheese right in your kitchen. This copycat recipe is your ticket to comfort food heaven, no fancy ingredients required.
Why This Recipe Works
- Uses a blend of white cheddar and American cheese for that signature Panera creaminess.
- The secret ingredient, a dash of hot sauce, adds depth without the heat.
- Perfectly cooked elbow macaroni holds onto the cheese sauce like a dream.
- Baking the dish briefly gives it that irresistible golden top.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded white cheddar cheese
- 1 cup shredded American cheese
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp mustard powder
- 1/2 tsp hot sauce
Equipment Needed
- Large pot
- Whisk
- Medium saucepan
- Baking dish
- Colander
Instructions
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain in a colander and set aside. Tip: Reserve a cup of pasta water to adjust the cheese sauce consistency later if needed.
Step 2: Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes. Reduce heat to low and stir in the cheeses until melted and smooth. Season with salt, pepper, garlic powder, onion powder, mustard powder, and hot sauce.
Step 3: Combine Macaroni and Cheese Sauce
Add the cooked macaroni to the cheese sauce, stirring until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Transfer the mixture to a greased baking dish.
Step 4: Bake to Perfection
Preheat your oven to 350°F. Bake the mac and cheese for 15-20 minutes, or until the top is lightly golden and bubbly. Let it sit for 5 minutes before serving to allow the sauce to set slightly.
Tips and Tricks
For an extra crispy top, sprinkle a mixture of breadcrumbs and melted butter over the mac and cheese before baking. If you’re short on time, you can skip the baking step and serve the mac and cheese straight from the stovetop—it’ll still be deliciously creamy. Experiment with different cheese blends; Gruyère or Fontina can add a nice twist. Always grate your own cheese for the best meltability; pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
Recipe Variations
- Add cooked bacon or pancetta for a smoky flavor.
- Stir in steamed broccoli or roasted cauliflower for a veggie boost.
- Top with crispy fried onions or crushed potato chips for extra crunch.
- Use gluten-free pasta and a gluten-free flour blend for a celiac-friendly version.
- Swap out the elbow macaroni for shells or cavatappi for a different texture.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely! Prepare the mac and cheese up to the baking step, cover, and refrigerate. When ready to serve, bake at 350°F for 25-30 minutes, or until heated through and bubbly.
Can I freeze the mac and cheese? Yes, but the texture may change slightly upon reheating. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I use instead of American cheese? You can substitute with more white cheddar or try Velveeta for a similar meltability. The key is to use a cheese that melts smoothly.
Summary
This Panera Macaroni and Cheese Copycat Recipe brings the beloved comfort food to your table with its creamy sauce and perfect cheese blend. Easy to make and customizable, it’s sure to be a hit.