Copycat Panera Mac and Cheese
A homemade version of the popular Panera Bread mac and cheese that is creamy, cheesy, and incredibly satisfying.
Ingredients
For the mac and cheese
- 8 ounces elbow macaroni
- 2 tablespoons butter Unsalted preferred
- 2 tablespoons all-purpose flour
- 2 cups milk Whole milk recommended
- 1.5 cups shredded white cheddar cheese Freshly shredded for best results
- Salt and pepper to taste
Instructions
Preparation
- Begin by boiling a large pot of salted water. Add in your elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
Cooking
- In the same pot, melt the butter over medium heat. Once melted, whisk in the flour, stirring constantly for about 1-2 minutes until it turns a light golden color.
- Gradually whisk in the milk, making sure to eliminate any lumps. Continue stirring until the mixture thickens, around 5-7 minutes.
- Reduce the heat to low and mix in the shredded white cheddar cheese. Stir until melted and creamy, seasoning with salt and pepper to taste.
- Gently fold in the cooked macaroni until fully coated in the cheese sauce. If the mixture seems too thick, add a splash more milk to achieve your desired creaminess.
Serving
- Serve immediately while hot! You can garnish with extra cheese, black pepper, or fresh herbs.
Notes
For crunch, steamed broccoli for nutrition, or a dash of cayenne pepper for heat. Avoid overcooking the pasta and always use freshly shredded cheese for the creamiest texture.