When it comes to comfort food, few dishes can compete with a creamy mac and cheese. It’s a warm hug in a bowl, but why stop there? I suggest pairing it with a refreshing side salad. A vibrant garden salad with cherry tomatoes, cucumbers, and a bright vinaigrette cuts through the richness beautifully. Want to kick it up a notch? Add protein like grilled chicken or a juicy piece of steak. If you’re feeling adventurous, serve it with sautéed Brussels sprouts for a delightful crunch.
Let’s talk about some real comfort food. You know the kind that makes your day brighter? Panera Bread’s mac and cheese holds a special place in my heart. It brings back memories of quiet afternoons, cozy eateries, and friends sharing laughter over a bowl of cheesy goodness. This recipe captures that same warmth and is easy enough to whip up in your own kitchen.
Why am I keen to share this with you? Well, having spent countless hours in my kitchen, bustling on busy weeknights and lazy weekends alike, I’ve found that great meals can come together without a fuss. The ingredients are simple and accessible, making it perfect for anyone, whether you’re a kitchen novice or a seasoned chef.
I’ve worked with these ingredients on numerous occasions, often adjusting the flavors to test out new ideas. Along the way, I stumbled upon the ideal balance of textures and tastes—the creamy richness of American cheese paired with the sharp bite of cheddar creates a lovely duo that can’t be beaten. Plus, you’ll see the joy on your loved ones’ faces when they take that first bite.
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Ingredients List
Here’s what you’re going to need to create this delicious mac and cheese:
¼ cup unsalted butter
½ teaspoon Dijon mustard
16 ounces of cavatappi or elbow pasta
¼ cup all-purpose flour
2 ½ cups whole milk
6 slices of white American cheese, cut into thin strips
8 ounces of sharp white cheddar from Vermont, shredded
1 teaspoon coarse kosher salt
¼ teaspoon smoked paprika
¼ teaspoon your favorite hot sauce
½ cup cooked, crumbled bacon
How to Make Panera Bread Mac and Cheese
Now, let’s dive into the steps. I’ll walk you through them in a straightforward manner. You can do this!
Step 1: Cook the Pasta
First up, bring a large pot of salted water to a boil. Add in the cavatappi or elbow pasta. Cook until it’s just al dente. This usually takes about 8 to 10 minutes. Once done, drain and set it aside. Don’t rinse; we want the starch to help the sauce stick later.
Step 2: Create the Roux
In a large saucepan, melt the butter over medium heat. Once it’s melted, mix in the flour. Stir continuously for about 2 minutes until it turns a light golden color. This is your roux. It’s essential for thickening.
Step 3: Add the Milk
Gradually whisk in the whole milk, ensuring no lumps remain. Keep stirring until the mixture gently simmers and thickens up, usually around 5 to 7 minutes. The sauce should coat the back of a spoon beautifully.
Step 4: Cheese Time!
Now, toss in the thin strips of American cheese and the shredded sharp white cheddar. Stir until they melt smoothly into the sauce. Add the Dijon mustard, salt, smoked paprika, and hot sauce. Continue stirring until everything is well combined and indulgently creamy.
Step 5: Combine It Together
Fold in the cooked pasta, ensuring all the noodles are coated in that cheesy goodness. If it seems too thick, splash in a bit more milk to reach your desired consistency.
Step 6: Add Bacon (Optional)
Finally, gently stir in your crumbled bacon, saving some for a topping if desired. This brings a delightful crunch and savory flavor to each bite.
Step 7: Serve It Up
Now it’s time to serve! You can enjoy this right away, or for an even better flavor, let it sit for about 10 minutes. Serve it with extra cheese on top for your cheese lovers.
Recipe Notes
- Unsalted Butter: This allows you to control the saltiness of the dish.
- Dijon Mustard: Provides a tang that complements the creamy sauce well.
- Cavatappi or Elbow Pasta: Choose your favorite! Cavatappi’s spirals trap cheese sauce effectively.
- All-Purpose Flour: A vital ingredient for thickening; ensure it’s evenly cooked in the roux.
- Whole Milk: Using whole milk contributes to that creamy texture. You could use 2% for a lighter version, but it won’t be as indulgent.
- American Cheese: Melts beautifully. Don’t skip it, even if you love fancy cheeses.
- Sharp White Cheddar: This adds a complex flavor profile that’s so satisfying.
- Kosher Salt: Always taste as you go to get the right balance.
- Smoked Paprika and Hot Sauce: Customize these based on your heat preferences.
- Crumbled Bacon: Adds a satisfying crunch and flavor contrast.
Recipe Variations
Feel free to get creative! Here are a few ideas:
- For Veggie Fans: Add steamed broccoli or peas for a pop of color and nutrition.
- Want More Protein?: Toss in grilled chicken or shrimp.
- Spicy Option: Incorporate jalapeños or use pepper jack cheese.
- Gourmet Spin: Use a mix of gourmet cheeses like Gouda and Gruyere.
- Gluten-Free: Swap regular pasta for gluten-free pasta.
- Vegan Version: Use vegan cheese and plant-based milk.
Equipment
- large pot
Ingredients
- ¼ cup unsalted butter
- ½ teaspoon Dijon mustard
- 16 ounces of cavatappi or elbow pasta
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 6 slices of white American cheese cut into thin strips
- 8 ounces of sharp white cheddar from Vermont shredded
- 1 teaspoon coarse kosher salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon your favorite hot sauce
- ½ cup cooked crumbled bacon
Instructions
- Now, let’s dive into the steps. I’ll walk you through them in a straightforward manner. You can do this!
Step 1: Cook the Pasta
- First up, bring a large pot of salted water to a boil. Add in the cavatappi or elbow pasta. Cook until it’s just al dente. This usually takes about 8 to 10 minutes. Once done, drain and set it aside. Don’t rinse; we want the starch to help the sauce stick later.
Step 2: Create the Roux
- In a large saucepan, melt the butter over medium heat. Once it’s melted, mix in the flour. Stir continuously for about 2 minutes until it turns a light golden color. This is your roux. It’s essential for thickening.
Step 3: Add the Milk
- Gradually whisk in the whole milk, ensuring no lumps remain. Keep stirring until the mixture gently simmers and thickens up, usually around 5 to 7 minutes. The sauce should coat the back of a spoon beautifully.
Step 4: Cheese Time!
- Now, toss in the thin strips of American cheese and the shredded sharp white cheddar. Stir until they melt smoothly into the sauce. Add the Dijon mustard, salt, smoked paprika, and hot sauce. Continue stirring until everything is well combined and indulgently creamy.
Step 5: Combine It Together
- Fold in the cooked pasta, ensuring all the noodles are coated in that cheesy goodness. If it seems too thick, splash in a bit more milk to reach your desired consistency.
Step 6: Add Bacon (Optional)
- Finally, gently stir in your crumbled bacon, saving some for a topping if desired. This brings a delightful crunch and savory flavor to each bite.
Step 7: Serve It Up
- Now it’s time to serve! You can enjoy this right away, or for an even better flavor, let it sit for about 10 minutes. Serve it with extra cheese on top for your cheese lovers.
Notes
- Unsalted Butter: This allows you to control the saltiness of the dish.
- Dijon Mustard: Provides a tang that complements the creamy sauce well.
- Cavatappi or Elbow Pasta: Choose your favorite! Cavatappi’s spirals trap cheese sauce effectively.
- All-Purpose Flour: A vital ingredient for thickening; ensure it’s evenly cooked in the roux.
- Whole Milk: Using whole milk contributes to that creamy texture. You could use 2% for a lighter version, but it won’t be as indulgent.
- American Cheese: Melts beautifully. Don’t skip it, even if you love fancy cheeses.
- Sharp White Cheddar: This adds a complex flavor profile that’s so satisfying.
- Kosher Salt: Always taste as you go to get the right balance.
- Smoked Paprika and Hot Sauce: Customize these based on your heat preferences.
- Crumbled Bacon: Adds a satisfying crunch and flavor contrast.
Nutrition
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Absolutely! You can prepare the entire dish and store it in the fridge for up to 24 hours. Just reheat it on the stovetop, adding a splash of milk to help revive the creaminess.
2. Can I freeze mac and cheese?
Yes, you can freeze it! Allow it to cool completely, then transfer to an airtight container. It’ll keep for about 3 months. When ready to eat, thaw in the fridge and reheat on low heat, stirring in some milk.
3. What can I do if the sauce is too thick?
If your sauce thickens too much, add a bit more milk while gently stirring over low heat until you reach the desired consistency.
4. Is there a way to make the dish lighter?
You can use skim or low-fat milk and reduce the amount of cheese. Incorporating more vegetables can also lighten the dish while adding nutrition.
5. What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding milk as needed.
6. Can I use different types of pasta?
Certainly! While cavatappi is a great choice, feel free to use elbow, bowtie, or even whole wheat pasta for some variation in texture.
Conclusion: Dig In!
This Panera Bread mac and cheese recipe is a go-to for cozy nights and gatherings. It’s comforting, delicious, and incredibly easy to prepare. With just a handful of ingredients, you can replicate that café-style taste in your kitchen.
So, next time you’re craving something cheesy, give this recipe a whirl. Trust me, once you make it, you’ll wonder why you ever bothered with store-bought again. Your friends and family will thank you, your tastebuds will rejoice, and hey—chances are, you’ll be hailed a kitchen hero. Enjoy every creamy, cheesy bite!