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Panera Mac and Cheese

I grew up on boxed mac and cheese but this blows that out of the water. It's got the creamy texture of Panera's version but with way less sodium and costs about half as much to make at home.
prep time15 minutes
cook time20 minutes
total time35 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 2 1/2 cups dried penne pasta
  • 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 1/4 cups heavy cream
  • 1 1/4 cups whole milk
  • 1 cup Boar's Head white American cheese, grated
  • 1 3/4 cups Cabot extra sharp white cheddar cheese, grated
  • 1/4 tsp dry mustard
  • Tabasco sauce to taste

Instructions

  • Boil pasta in salted water 1 minute less than package directions.
  • Melt butter in skillet over medium-high heat.
  • Mix salt, pepper, garlic powder with flour and whisk into foamy butter for 1 minute.
  • Reduce heat to medium and slowly whisk in cream, then milk.
  • Add dry mustard and Tabasco.
  • Whisk 5-7 minutes until sauce thickens.
  • Turn heat to low and gradually melt American cheese, then cheddar.
  • Fold cooked pasta into cheese sauce.
  • Serve immediately.

Notes

Sauce will get gluey if reheated. Keep on lowest heat and stir if holding.