Description
Craving Panera’s creamy mac and cheese? This easy homemade version replicates the comforting, cheesy goodness, made with a smooth white cheddar sauce and optional American cheese for extra creaminess.
Ingredients
- 1 lb elbow macaroni or shell pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups shredded white cheddar cheese
- 1/2 cup cubed American cheese (optional for extra creaminess)
Instructions
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside. -
Make the Roux:
In a large saucepan or skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth. This step ensures the sauce doesn’t taste like raw flour. -
Add Milk and Cream:
Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce begins to thicken. -
Flavor the Sauce:
Stir in the Dijon mustard, salt, and black pepper. Taste and adjust seasoning as needed. -
Add the Cheese:
Reduce the heat to low. Gradually add the shredded white cheddar cheese and cubed American cheese (if using), stirring until fully melted and creamy. -
Combine with Pasta:
Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated. -
Serve:
Serve warm, with an optional sprinkle of extra shredded cheese on top.
Notes
- If you want a smoother, creamier texture, the American cheese is optional but highly recommended.
- For a more intense cheese flavor, use a sharp white cheddar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Comfort Food
- Method: Stovetop
- Cuisine: American