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Panera Broccoli Cheddar Mac and Cheese

This is basically Panera's broccoli cheddar soup but in mac and cheese form. The three cheese blend makes the sauce ridiculously creamy and the vegetables keep it from being too heavy.
prep time15 minutes
cook time20 minutes
total time35 minutes
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Ingredients

Ingredients (~4-5 servings)

  • 2 cups pipette or pipe rigate pasta, dried
  • 1 Tbsp olive oil
  • 1/2 cup yellow onion, diced
  • 1/3 cup julienned carrots, cut in 3/4 inch lengths
  • 1 1/2 cups small broccoli florets
  • 3 Tbsp salted butter
  • 2 Tbsp all-purpose flour
  • 1/2 tsp coarse sea salt
  • 1/8 tsp white pepper
  • 1/8 tsp garlic powder
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 3/4 cup Boar's Head white American cheese, shredded
  • 1/3 cup extra sharp white Vermont cheddar, shredded
  • 2 1/2 cups extra sharp cheddar cheese, shredded
  • 1/4 tsp dry mustard
  • Tabasco sauce to taste
  • 2 pinches paprika for color
  • 1 pinch turmeric for color

Instructions

  • Cook pasta 1 minute less than package directions, drain without rinsing.
  • Sauté onions, carrots, and broccoli in olive oil for 5-6 minutes until tender.
  • Mix salt, pepper, and garlic powder into flour.
  • Melt butter, add seasoned flour, whisk for 2 minutes to create light roux.
  • Gradually add cream, milk, and broth while whisking constantly.
  • Add dry mustard and Tabasco, simmer 7 minutes until thickened.
  • Remove from heat, slowly whisk in cheeses until smooth.
  • Stir in paprika and turmeric for color.
  • Let sauce rest 5-7 minutes.
  • Fold pasta into sauce, then mix in vegetables.
  • Serve immediately.

Notes

Best with crusty sourdough bread on the side.