Description
An easy and delicious recipe to recreate the creamy white cheddar mac and cheese from Panera Bread at home.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard (optional)
- 8 ounces white cheddar cheese, shredded
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the macaroni: Begin by bringing a large pot of salted water to a boil over medium-high heat. Add the elbow macaroni and cook according to package instructions, usually about 7-9 minutes, until al dente. Make sure to stir occasionally to prevent sticking. Drain and set aside.
- Prepare the roux: In the same pot, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes until it turns golden brown and fragrant.
- Make the cheese sauce: Gradually pour in the whole milk while whisking to avoid lumps. Continue to whisk for 4-5 minutes until the mixture thickens enough to coat the back of a spoon. Stir in the Dijon mustard, garlic powder, salt, and pepper for added flavor.
- Add the cheese: Remove the pot from heat and fold in the shredded white cheddar cheese until it melts into a creamy sauce. Ensure it’s smooth and evenly mixed.
- Combine and serve: Carefully mix in the cooked macaroni, stirring until fully combined. For an added touch, let it sit for a couple of minutes to allow the flavors to meld. Serve hot, garnished with extra cheese or a sprinkle of parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently, adding a splash of milk if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American