Panera Mac and Cheese
Panera Mac and Cheese delivers creamy, cheesy comfort with a velvety cheddar sauce that clings to shell pasta. This easy weeknight dinner uses simple ingredients like butter, flour, milk, cream, and freshly shredded cheddar for a reliably smooth texture and bold flavor. Make it when you want an indulgent, familiar dish that warms the whole table.
Equipment
- Large Pot
- Colander
- Whisk
Ingredients
- 1 pound dry medium shell pasta (1 box), or any short pasta will work Provide structure and bulk to the dish by forming the tender, hollow shells that hold the cheese sauce; cook until al dente to avoid becoming mushy when mixed with the sauce.
- 6 tablespoons unsalted butter (3/4 stick) Contribute rich flavor and silky mouthfeel while helping to create the roux base; melt gently to combine with flour and coat the pasta for a creamy finish.
- 1/4 cup all-purpose flour Thicken the sauce by forming a roux when combined with melted butter; whisk thoroughly to eliminate lumps and create a smooth béchamel for the cheese to melt into.
- 2 cups whole milk room temperature Lighten and thin the cheese sauce while adding a subtle dairy sweetness; warm before adding to prevent shocking the roux and help achieve a uniform consistency.
- 1 cup heavy cream room temperature Enhance richness and creaminess, increasing the sauce's body and velvety texture; add at room temperature so it integrates smoothly into the béchamel.
- 1 1/4 teaspoons kosher salt Season the sauce to bring out the cheddar flavor and balance the richness; adjust the amount carefully to suit taste and the saltiness of the cheese used.
- 1/2 teaspoon dry mustard powder Impart a tangy, savory note that brightens the cheesy richness and rounds out flavors; whisk into the sauce to dissolve evenly and avoid clumping.
- freshly ground black pepper to taste Add sharp, aromatic heat in small amounts to taste, cutting through the richness and enhancing overall flavor complexity; freshly grind as needed for the best aroma.
- 4 cups freshly shredded Vermont Cheddar cheese I used Cracker Barrel but you can use any brand Provide the primary cheesy flavor and melt into a smooth, cohesive sauce; shred fresh for optimal melting and creaminess, choosing a sharpness level that suits preference.
Instructions
- Boil the pasta to al dente according to package directions. Drain over a colander and let cool slightly while you make the sauce.: The pot of boiling water should be lively and aromatic, with steam carrying a faint wheaty scent as you add the pasta . You want the shells to have a slight bite, not limp, so taste one a minute or two before the lower bound of the time on the box. The sound of rolling bubbles will ease as the water returns to a boil after adding the pasta, and you will notice the surface moving with steady motion. Draining promptly prevents the pasta from continuing to absorb water and becoming mushy once mixed with the sauce. A common mistake is overcooking; if shells are soft and collapsing, they will become gummy when combined. After draining, let the pasta sit briefly so it is warm but not steaming hot, which helps the sauce cling without causing separation.
- Melt the butter in a large pot over medium heat. Whisk in the flour and cook until slightly golden and no longer floury-smelling.: When the butter melts it will foam gently, and you should smell a warm, buttery note without any brown or nutty aroma yet. Add the flour and whisk constantly; the mixture will become a pale paste that loosens as water from the butter and flour combine. After a minute or two a subtle change in color and the disappearance of raw flour aroma indicates the roux is ready. This step builds the sauce body, so patience matters. If the roux browns too much you will introduce an unintended toasty bitterness, so keep the heat steady. A common error is leaving lumps of uncooked flour ; vigorous whisking prevents that and creates a uniformly smooth foundation.
- Gradually pour in the milk first, then cream, while whisking continuously.: As you add the room temperature milk , you will hear soft, steady whisking and the roux will loosen into a smooth, pale sauce. The liquid will steam softly but should not boil. Pouring slowly and whisking continuously creates a stable emulsion and prevents lumps from forming. When the cream goes in, the sauce will take on a richer sheen and thicker mouthfeel. The texture should be glossy and slightly thick on the whisk; if you see streaks of floury paste, continue whisking until fully smooth. A frequent mistake is dumping the dairy too fast, which yields a lumpy, uneven sauce that is harder to fix.
- Once the mixture starts to bubble and thicken, stir in the salt, dried mustard, and pepper.: The sauce will evolve from thin to a coating consistency, and you will notice it cling to the back of a spoon in a slow sheet. Gentle bubbling indicates the starch has activated, thickening the base. Adding the kosher salt , dry mustard powder , and black pepper at this point ensures the flavors bloom into the heated sauce. Stirring distributes the seasonings and allows you to taste and correct balance. Avoid boiling vigorously, which can break the emulsion; if it begins to separate, lower heat and whisk steadily. Under seasoning is common, so taste carefully after the cheese is folded in, since the cheese adds saltiness.
- Take the skillet off the heat. Then, add in the cheese and stir until completely melted and incorporated.: Removing the pot from direct heat ensures the cheese melts smoothly into the warm sauce without becoming grainy. As you add the freshly shredded cheese , the sauce will release a rich, tangy aroma and gradually thicken further while maintaining silkiness. Stirring patiently will help the cheese melt uniformly and create a glossy, cohesive sauce. If you try to force melting over high heat, the cheese can seize and become stringy or gritty; a gentle approach preserves the velvety texture. If small clumps form, remove a bit of sauce into a separate bowl and whisk vigorously, then fold it back in to smooth the texture.
- Add the pasta to the skillet and stir to coat. Taste, and add more salt if needed.: When you fold the warm pasta into the sauce, you should hear a soft, satisfying swish as shells get enveloped in glossy, cheesy coating. Visually, each shell will appear slick and well dressed, with pockets filled with sauce. This is when the dish comes together, so adjust seasoning carefully because the cheese may already contribute salt. If the sauce seems too thick, stir in a splash of room temperature milk to loosen it. A common oversight is not tasting at this stage, which can leave the final dish under seasoned, so sample and tweak before serving.
Notes
- Use different short pasta shapes Choose shells, elbow, cavatappi, or small penne, because the sauce clings to curves and pockets. Cook to al dente as recommended on the package, and drain promptly so the pasta does not absorb too much sauce. Different shapes change mouthfeel but not the core flavor.
- Adjust creaminess with milk to cream ratio If you want a lighter sauce, reduce the cream slightly and increase milk, but beware that reducing fat too much can lead to a thinner, less luxurious texture. Balance is key to maintain that rich mouthfeel.
- Swap cheddar variety for intensity Use mild, sharp, or extra sharp Vermont style cheddar depending on desired tang. Stronger cheddars provide more pronounced flavor and may require slightly less added salt. Always shred cheese fresh for best melt.
- Make a make ahead bechamel Prepare the sauce up to the point before adding cheese, cool, and refrigerate. Rewarm gently and add shredded cheese when ready to serve, this saves time on busy days and keeps texture consistent.
- Reheat gently to preserve texture Warm leftovers on low heat with a splash of milk while stirring, avoiding high heat which can separate the sauce. Reheating slowly brings the sauce back to life without becoming grainy.