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4.98
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Panera Mac and Cheese
A delicious, creamy copycat recipe for Panera mac and cheese!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Lunch
Cuisine:
American
Servings:
8
Calories:
495
cal
Author:
Amanda Formaro
Ingredients
16
ounce
pipette rigate or elbow macaroni
1/4
cup
butter
1/4
cup
all-purpose flour
2 1/2
cup
milk
6
Slices
white American cheese
sliced into thin strips
8
oz
Vermont extra-sharp white cheddar
shredded
1/2
teaspoon
Dijon mustard
1
teaspoon
kosher salt
1/4
teaspoon
hot sauce
Instructions
Follow the directions on the package of pasta to cook al dente.
Meanwhile, melt the butter in a large saucepan over low heat. Whisk in the flour and cook for about 1 minute, whisking constantly.
Gradually whisk in the milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and cheese sauce is smooth.
Stir in the cooked pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.
Nutrition
Serving:
1
portion
|
Calories:
495
cal
|
Carbohydrates:
49
g
|
Protein:
20
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
68
mg
|
Sodium:
826
mg
|
Potassium:
275
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
735
IU
|
Calcium:
471
mg
|
Iron:
1.2
mg