Panera Copycat Macaroni and Cheese

 I don't eat at Panera often, but when I do, it's usually for lunch and I tend to stick with a salad or sandwich.  I have never had the mac and cheese from Panera Bread-but based on it's popularity, apparently it's awesome. This recipe has been going around the blogosphere for awhile now and can be found on Panera's website.  I am always in the mood for a good mac and cheese recipe, so I decided to give this one a try...and I am really glad I did.  This was an amazing mac and cheese! It came together so quickly and was perfectly smooth and creamy with a very slight hint of spice from the mustard and hot sauce-just enough so that it wasn't "boring".

Matt told me that this was his favorite version of mac and cheese I've made to date...so see for yourselves!

Next time I find myself at Panera, I might just need to give their mac and cheese a try!

Panera Copycat Macaroni and Cheese



16 ounces small pasta (I used elbows but shells work great too)
1/4 cup unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk (either 2%, whole milk, or heavy cream)
6 slices white American cheese, chopped into pieces
1 cup shredded extra sharp white cheddar
1 tablespoon Dijon mustard (use less or more depending on taste preferences)
1 teaspoon kosher salt
1/4 teaspoon hot sauce

Cook pasta according to package directions; drain.

Meanwhile, melt the butter in a medium sauce pan over medium-low heat heat until melted.  Whisk in the flour; cook for 1 minute, whisking constantly.  Gradually whisk in the milk until smooth.  Cook until sauce thickens and bubbles, whisking frequently, about 5-10 minutes. Remove sauce pan from the heat.

Gradually add in the cheeses,stirring as you add, followed by the mustard, salt, and hot sauce.  Stir until mixture is smooth and cheese has completely melted.  If necessary, return mixture to heat to allow sauce to melt.

Stir in the pasta and cook over medium heat for one additional minute or until completely heated through.