Copy Cat Panera Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz medium shell pasta5 tablespoons butter4 tablespoons flour1 cup milk1 cup heavy cream4 oz grated sharp white cheddar cheese4 oz white American cheese, crumbledpinch of saltpinch of pepper
1.Boil pasta shells until just cooked and tender. Drain.
2. In a microwave safe cup or bowl, microwave on high 5 TB butter with 4 TB flour for 2 minutes, stopping halfway to whisk. Whisk again when the roux is done after the second minute.
3. Mix 1 cup milk and 1 cup heavy cream together. Pour mixture into the roux very slowly, whisking all the time.
4. Microwave mixture 1 minute at a time, stirring between minutes until the sauce becomes thick and creamy. (should take between 4 and 6 minutes)
5. While sauce is hot, add grated cheddar and American cheese in small handfuls while stirring to melt all cheese into the sauce. If all of the cheese does not melt completely, you can heat the whole mixture up a little bit and keep stirring.
6. The sauce should be liquid-y (is that a word?) and creamy, and have a taste that is not too sharp. You want to taste the cheddar but not have it be overpowering.
7. Season sauce with a pinch of white pepper and a pinch of salt. Mix pasta shells and sauce together in serving dish.
Serving Size: Makes 8 servings
2. In a microwave safe cup or bowl, microwave on high 5 TB butter with 4 TB flour for 2 minutes, stopping halfway to whisk. Whisk again when the roux is done after the second minute.
3. Mix 1 cup milk and 1 cup heavy cream together. Pour mixture into the roux very slowly, whisking all the time.
4. Microwave mixture 1 minute at a time, stirring between minutes until the sauce becomes thick and creamy. (should take between 4 and 6 minutes)
5. While sauce is hot, add grated cheddar and American cheese in small handfuls while stirring to melt all cheese into the sauce. If all of the cheese does not melt completely, you can heat the whole mixture up a little bit and keep stirring.
6. The sauce should be liquid-y (is that a word?) and creamy, and have a taste that is not too sharp. You want to taste the cheddar but not have it be overpowering.
7. Season sauce with a pinch of white pepper and a pinch of salt. Mix pasta shells and sauce together in serving dish.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 504.5
- Total Fat: 28.3 g
- Cholesterol: 108.4 mg
- Sodium: 367.3 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 1.1 g
- Protein: 15.8 g
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