Description
A delicious and creamy copycat version of Panera’s mac and cheese, loaded with two types of cheese for ultimate comfort.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Cook the macaroni: Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make the roux: In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly.
- Add the dairy: Gradually add the whole milk and heavy cream to the roux, whisking continuously to prevent lumps. Keep cooking until the mixture thickens, about 5-7 minutes.
- Season the sauce: Stir in the garlic powder, onion powder, mustard powder, salt, and black pepper. Mix well.
- Add the cheese: Lower the heat and gradually add both the cheddar and Monterey Jack cheese, stirring until melted and smooth.
- Combine pasta and sauce: Add the drained macaroni to the cheese sauce, stirring until all the pasta is coated evenly.
- Serve: Serve the mac and cheese warm. Enjoy!
Notes
For a baked version, top with additional cheese and breadcrumbs, then bake at 350°F (175°C) for 20-25 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg