Delish Panera Mac & Cheese

Let’s talk about mac & cheese. But not just any mac & cheese — we’re diving into the comforting embrace of Delish Panera Mac & Cheese. It’s that creamy, cheesy, stick-to-your-ribs goodness you’d expect, except it’s even better because, hey, it’s homemade! Imagine capturing the magic of a rainy Sunday afternoon in a bowl. This recipe just gets it. Give it a go, and you’ll see why everyone is losing their minds over it.

Now, let me tell you a little story. In our house, this Delish Panera Mac & Cheese has become somewhat of a culinary legend. Picture this: it’s a lazy Saturday evening, the kids are tangled in some epic pillow fort saga, and my husband wanders into the kitchen with that look — the “are we having mac & cheese tonight?” look. I swear, making this dish has become a love language around here. We used to reserve it for special occasions, but honestly, every week needs a slice of joy. I love watching everyone’s faces light up at the first taste — like the world outside just briefly goes ‘poof.’

Why You’ll Love This Delish Panera Mac & Cheese

1. It’s the perfect hug in a bowl. Seriously, it’s the culinary equivalent of that cozy, well-worn sweater you secretly want to wear everywhere.
2. It’s easy enough that you won’t pull your hair out mid-recipe. We’ve all been there, and nobody needs that stress.
3. You can totally impress that picky friend who always goes, “But is it as good as Panera’s?” Mmm-hmm, watch their little jaw drop.
4. If there were ever a flavor that screams “life is too short,” this is it. Dive in, folks!

How to Make It

Alright, so here’s the deal. Start by boiling the pasta. You know, make sure it’s got that nice al dente vibe — you don’t want mush! Meanwhile, in a separate pot that’s about the size of your dreams, toss in your butter to melt like snow on a warm sidewalk. Then sprinkle in the flour — it’ll look a bit like a paste. I find saying “please work, please work” three times helps. Gradually add in that milk, whisking like your life depends on it. No one wants lumpy cheese sauce, okay? Once it’s smooth, start adding the cheese, one handful at a time. Feel free to sneak a bite. Let it get all melty and dreamy. Bring in the cooked pasta and stir that bad boy until every noodle is coated. Voilà! Dinner, or maybe just your snack, is served.

Ingredient Notes

– **Pasta**: I swear by elbow macaroni, but hey, use whatever’s in the cabinet. Once used penne ’cause I was, how should I say, creatively empty.
– **Butter**: Don’t skimp. I tried margarine once — my bad.
– **Sharp Cheddar Cheese**: The sharper, the better. Trust me, it makes all the difference and avoids that bland mush fest.

Recipe Steps

1. Boil pasta until al dente and set aside.
2. Melt butter in a large saucepan over medium heat.
3. Stir in flour, whisking until combined, to create a roux.
4. Gradually add milk, stirring continuously to avoid lumps.
5. Add cheddar cheese in increments, stirring until melted.
6. Combine the cooked pasta with cheese sauce until all noodles are coated.

What to Serve It With

Tips & Mistakes

– Taste your cheese sauce as you go. If it doesn’t make your heart sing, a pinch of salt or a dash more cheese usually fixes it.
– Watch your pasta boil. I once lost track and let the pasta become the texture of baby food. Rookie move.

Storage Tips

Leftovers? Throw ’em in an airtight container, and they’ll chill in the fridge for up to three days. If you’re feeling bold, eat it cold right from the container (been there, done that), or nuke it for a few seconds. Trust me, breakfast mac & cheese is a thing.

Variations and Substitutions

I’ve swapped the cheddar with a blend of whatever random cheese wedges were threatening to take over my fridge. Swiss, gouda, even mozzarella ’cause why not? It works. I once attempted cauliflower pasta — let’s just say, to each their own. Subbing nut milk can be a win (tried almond), but the richness takes a hit.

Frequently Asked Questions

Delish Panera Mac & Cheese

This creamy and cheesy Panera-style mac & cheese is the perfect comfort food, made with a rich cheese sauce and tender elbow macaroni.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups elbow macaroni
• ▢ 3 cups whole milk warmed
• ▢ 2 cups sharp cheddar cheese shredded
• ▢ 1 cup gruyere cheese shredded
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 teaspoon mustard powder
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.75 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
• In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until lightly golden, stirring constantly.
• Gradually whisk in warmed milk, ensuring no lumps form. Continue to whisk until mixture thickens, about 5-7 minutes.
• Remove from heat and add mustard powder, garlic powder, salt, and black pepper. Stir in shredded cheddar and gruyere cheeses until melted and smooth.
• Add cooked macaroni to the cheese sauce and stir until evenly coated. Serve immediately.

Notes

For extra richness, add a sprinkle of Parmesan cheese on top before serving. Leftovers reheat well in the oven.