Description
This Panera-inspired Mac & Cheese recipe features creamy Vermont white cheddar sauce combined with perfectly cooked medium pasta shells, delivering a rich, comforting classic that’s easy to prepare on the stovetop. Ideal for a crowd-pleasing side or main dish with hints of mustard and optional hot sauce for a subtle flavor boost.
Ingredients
Scale
Pasta
- 1 lb. medium pasta shells or elbow macaroni
Roux
- 1/4 cup butter
- 1/4 cup flour
White Cheddar Sauce
- 3 cups Cracker Barrel Vermont White Cheddar, shredded (about 1 1/2 blocks)
- 1 cup heavy cream
- 2 cups whole milk
Seasonings
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder (or Dijon mustard as a substitute)
- 1/4 teaspoon hot sauce (optional)
Instructions
- Shred the Cheese: Shred the Vermont white cheddar in advance and let it come close to room temperature to ensure it melts smoothly into the sauce.
- Boil the Pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions until al dente. Drain well and set aside while preparing the sauce.
- Prepare the Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour continuously for 1 minute until it turns a light golden color to form the roux base.
- Add Dairy: Gradually whisk in the heavy cream and whole milk, stirring constantly for about 3 minutes until the mixture thickens slightly.
- Season the Sauce: Stir in salt, pepper, mustard powder (or Dijon mustard), and optional hot sauce evenly throughout the sauce.
- Incorporate Cheese: Lower the heat to low. Slowly add the shredded cheddar cheese in small batches, whisking continuously until the sauce is smooth, creamy, and thickened. Remove from heat once ready.
- Combine Pasta and Sauce: Add the drained pasta into the cheese sauce and stir well to coat the pasta evenly.
- Serve: Serve immediately for best texture and taste.
- Optional Baking Method: If baking, use 3/4 lb. pasta and boil 1 minute less than al dente. Transfer to a greased 9 x 13 inch casserole dish, optionally top with 1 cup crushed Ritz crackers, bake at 325 degrees Fahrenheit for 15 minutes, then let rest 5 minutes before serving.
Notes
- Cheese Variations: You can experiment with Gouda, Mozzarella, Mild Cheddar, Monterey Jack, or Gruyere for different flavor profiles.
- Hot Sauce Use: The hot sauce enhances flavor depth without making it spicy, making the dish kid-friendly.
- Make Ahead and Slow Cooker Method: Slightly undercook pasta by 2-3 minutes. Prepare the sauce and cool slightly. Gently mix pasta into sauce without overmixing. Refrigerate 1-2 days, then cook in a slow cooker on low for 2 hours, stirring occasionally.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is possible but not recommended as dairy may separate upon reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 90 mg
