Description
This creamy Panera-style Mac & Cheese recipe features medium pasta shells in a rich white cheddar sauce made from a butter-flour roux, heavy cream, and milk, seasoned with mustard powder and a hint of hot sauce for enhanced flavor. Perfect comfort food that can be prepared on the stovetop, baked, or made ahead using a slow cooker.
Ingredients
Scale
Main Ingredients
- 1 lb. medium pasta shells or elbow macaroni
Roux
- 1/4 cup butter
- 1/4 cup flour
White Cheddar Sauce
- 3 cups Cracker Barrel Vermont White Cheddar, shredded (about 1.5 blocks)
- 1 cup heavy cream
- 2 cups whole milk
Seasonings
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder (can substitute Dijon mustard)
- 1/4 teaspoon hot sauce (optional)
Instructions
- Shred the Cheese: Shred the cheddar cheese first and set it aside so it comes close to room temperature before adding to the sauce, ensuring smooth melting.
- Boil the Pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions until al dente. Drain thoroughly. You can prepare the sauce while the pasta cooks.
- Prepare the Sauce: Measure all sauce ingredients ahead. Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute until lightly golden.
- Add Liquids and Seasonings: Slowly whisk in heavy cream and milk, continuing to whisk for about 3 minutes to create a smooth base. Stir in salt, pepper, mustard powder, and optional hot sauce.
- Add Cheese: Reduce heat to low. Gradually sprinkle the shredded cheese into the sauce while stirring continuously. Whisk until the sauce is smooth and thickened, then remove from heat.
- Combine Pasta and Sauce: Add the drained pasta to the sauce and stir well to combine. Serve immediately for stovetop mac & cheese.
- If Baking: Use 3/4 lb. pasta instead of 1 lb. Boil pasta for 1 minute less than al dente. Transfer pasta and sauce to a lightly greased 9×13 inch casserole dish. Optionally, top with 1 cup crushed Ritz crackers. Bake at 325 degrees Fahrenheit for 15 minutes. Let stand for 5 minutes before serving.
- Make Ahead / Slow Cooker Method: Cook pasta 2-3 minutes less than al dente and drain. Prepare cheese sauce and let it cool slightly. Gently combine pasta and sauce with a silicone spatula without overmixing. Refrigerate for 1-2 days if desired. Place in slow cooker on low heat for 2 hours, stirring occasionally before serving.
Notes
- You can substitute or add different cheeses like Gouda, Mozzarella, Mild Cheddar, Monterey Jack, or Gruyere for varied flavor profiles.
- The hot sauce is used only to enhance flavor and does not make the dish spicy, making it suitable even for kids.
- When preparing ahead, be careful not to overmix pasta and sauce to maintain texture.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is possible but can cause the dairy to separate and change texture upon reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg
