My wallet does not love it as much.
When I found this recipe on Panera's site (via Pinterest, of course!), I knew I had to give it a whirl.
For little more than what you pay at Panera for one serving, you end up with four HUGE (or probably six normal human size) portions of delicious, super creamy mac and cheese that is pretty darn close to the real deal.
Definitely a "do again", and definitely worth a go.
16oz box of small pasta shells
1/2C all-purpose flour
2.5C heavy cream
6 slices of white American cheese, chopped
8oz extra-sharp Vermont cheddar, shredded
1 tbs Dijon mustard
1 tsp table salt
1/4 tsp hot sauce
- Prepare pasta according to package directions.
- Melt butter in large pot over low heat.
- Whisk in flour, and cook 1 minute while whisking constantly.
- Gradually whisk in cream.
- Cook over medium heat, whisking until mixture thickens and bubbles.
- Remove pan from heat.
- Add cheeses, mustard, salt, and hot sauce; stirring until cheese is melted and sauce is smooth.
- Stir in pasta, until cheese sauce is evenly distributed.