Who likes Panera Bread Mac and Cheese? If the answer is no, that’s probably because you’ve never had it. This is a cult favorite for many, but I don’t live near a Panera Bread (in Chicago). So this recipe is a recreation that I think comes pretty close.
A warning: Panera’s mac and cheese is pretty caloric, with 980 calories in a large serving. So, this one is up there too. Obviously no shame if you eat a bucketful, but it is pretty filling if I do say so myself. To start, just boil some noodles in a pot and then strain. The rest of the meal will be cooked in the same pot, so don’t get rid of it!
Make the cheese sauce
The secret to making a thick sauce is with FLOUR. After melting some butter in a pot, dump in a quarter cup of flour and stir it together with the melted butter. Keep it over medium-low heat so the flour doesn’t burn, and be sure to stir pretty quickly. Once it looks golden and combined, it’s time to add the milk.
I use about 1/2 cup of heavy and 2 cups almond milk (unsweetened). You can also use skim milk. The heavy cream will make it creamy (duh) and the additional milk will keep it gooey.
I’m not entirely sure what cheese Panera uses, but a mixture of white cheddar and Monterey jack seemed to come pretty close. Be sure to grate your cheese before adding it to the pot, and it will melt pretty fast.
Final touches
Dijon mustard and hot sauce might sound odd, but they won’t add overwhelming flavor. Instead, it will complement the cheese. The hot sauce will not make it spicy – it will simply make things more tasty. Add in a pinch of salt.
Dump in the macaroni noodles and stir them up until well-coated. That’s it! You can top it with cracked pepper, paprika or any herbs you may want on top.
If you enjoyed this Panera Bread Mac and Cheese, check out my Starbuck’s Lemon Loaf or my Spicy turkey tomato ricotta bowls.
How to make Panera Bread’s Mac and Cheese
Equipment
- large pot
- strainer
- cheese grater
Ingredients
- 1 lb macaroni noodles
- ¼ cup all-purpose flour
- 2 cups skim milk (or almond milk)
- ⅓ cup heavy cream
- 4 tbsp unsalted butter
- 1 cup white cheddar shredded
- 1½ cups Monterey jack cheese shredded
- 1 tsp salt
- 1 tbsp dijon mustard
- 1 tsp hot sauce
- pepper for serving
- smoked paprika for serving
Instructions
- Prepare the noodles according to instructions. Fill a pot with water and bring it to a boil. Add the noodles and cook them for about 7-10 minutes. Then strain and set aside.
- In the same pot over medium-low heat, melt the butter. Then add the flour and stir quickly for about 1 minute, allowing the flour and butter to become a golden, thick paste. Be careful not to burn it.
- Add the heavy cream and stir until incorporated. Then add the skim milk and stir up again. Once mixed, add both cheeses and continue to stir until the cheese appears melted throughout the mixture and it has thickened, about 2-3 minutes.
- Add in the dijon, hot sauce and salt. Stir.
- Dump in the noodles and stir until all noodles are well coated. Remove from heat.
- Add pepper or smoked paprika if desired (for serving). Enjoy!
