Copy Cat Panera Macaroni and Cheese
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Copy Cat Panera Macaroni and Cheese calories by ingredient
Introduction
Fantastic copy cat recipe of Panera Bread's macaroni and cheese. Rich, creamy, delicious! Fantastic copy cat recipe of Panera Bread's macaroni and cheese. Rich, creamy, delicious!Number of Servings: 8
Ingredients
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16 oz medium shell pasta
5 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup heavy cream
4 oz grated sharp white cheddar cheese
4 oz white American cheese, crumbled
pinch of salt
pinch of pepper
Tips
This recipe is courtesy of the owners of the blog, "Victory or Death in the Kitchen", which can be found at http://www.vodkitchen.com/.
Directions
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