Panera Cheddar Mac Cheese (Printer-Friendly)
Creamy cheddar cheese blended with tender pasta shells for a quick, satisfying comfort dish.
# The Ingredients You'll Need:
→ Pasta
01 -
2 cups medium pasta shells (uncooked)
→ Sauce base
02 -
4 tablespoons salted butter (½ stick)
03 -
¼ cup all-purpose flour
04 -
1 teaspoon garlic powder (optional)
05 -
½ teaspoon salt
06 -
¼ teaspoon black pepper
→ Dairy
07 -
2 cups whole milk
08 -
3 cups shredded white cheddar cheese
→ Garnish
09 -
Freshly ground black pepper (optional)
# Step-by-Step Instructions:
01 -
Boil 2 cups of medium pasta shells in a large pot according to package instructions until al dente. Drain and set aside.
02 -
Melt 4 tablespoons salted butter in the same pot over low heat. Whisk in ¼ cup all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, whisking constantly, until the mixture is smooth and bubbly, about 1 to 2 minutes.
03 -
Increase heat to medium and gradually whisk in 2 cups whole milk. Continue whisking for 3 to 5 minutes on medium-high heat until the sauce thickens and smoothens, removing any lumps.
04 -
Turn off the heat and stir in 3 cups shredded white cheddar cheese until fully melted and incorporated.
05 -
Return the drained pasta shells to the pot and stir thoroughly to coat them evenly with the cheese sauce.
06 -
Serve warm, optionally garnished with freshly ground black pepper.
# Extra Tips:
01 -
Store in an airtight container in the refrigerator for 3 to 5 days. Reheat gently on the stovetop, adding a splash of milk if needed. Freeze for 1 to 2 months; thaw before reheating.