Description
Our Panera Mac and Cheese recipe delivers rich, creamy, and cheesy comfort food in under 30 minutes. Combining tender elbow macaroni with a velvety blend of sharp cheddar and gruyere cheeses, enhanced by Dijon mustard and a smooth roux-based sauce, this dish is perfect for cozy nights or gatherings. With customizable variations and easy preparation, it brings homemade quality and heartwarming flavors to your table.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup gruyere cheese, freshly grated
- 1 tsp Dijon mustard
- Salt, to taste
- Black pepper, to taste
Optional Toppings and Variations
- Panko breadcrumbs (for crispy topping)
- Cayenne pepper or smoked paprika (for a spicy kick)
- Cooked shredded chicken, crispy bacon, or sautéed mushrooms (for protein boost)
- Gluten-free pasta and gluten-free flour blend (for gluten-free version)
- Vegan margarine, plant-based milk, and vegan cheese (for vegan adaptation)
Instructions
- Cook the Pasta: Boil the elbow macaroni in salted water until just al dente, about 6 to 7 minutes. Drain and set aside. The pasta should be tender but firm to hold the sauce well.
- Make the Roux: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly until a smooth paste forms and it bubbles slightly without browning. This creates the base for your smooth sauce.
- Prepare the Cheese Sauce: Gradually whisk in the whole milk, a little at a time, stirring continuously until the mixture thickens to a creamy consistency. Reduce heat to low and stir in sharp cheddar, gruyere, and Dijon mustard until fully melted and smooth. Season with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Add the drained macaroni to the cheese sauce and gently stir to coat all the pasta evenly with the luscious cheese sauce.
- Serve or Bake: Serve immediately for creamy comfort, or transfer to a baking dish, top with panko breadcrumbs, and bake at 350°F for 15 minutes to create a golden, crispy crust.
Notes
- Use freshly grated cheese for the creamiest sauce; pre-shredded cheese contains additives that can affect melting.
- Do not overcook the pasta; slightly undercooked macaroni holds sauce better without becoming mushy.
- Add milk gradually when making the roux to avoid lumps and ensure a silky-smooth sauce.
- Keep the sauce on low heat when adding cheese to prevent separating.
- Customize the cheese blend by adding mozzarella or Monterey Jack for varied flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg