Description
This creamy and indulgent mac and cheese might even be BETTER than Panera Bread’s White Cheddar Mac and Cheese! Made with MORE cheese than the average copycat recipe, this recipe will have you going back for seconds (or thirds).
Equipment
Ingredients
Units
Scale
- 12 oz block extra sharp white cheddar
- 4 tbsp butter (if using unsalted, season with less salt)
- 4 tbsp flour
- 3 cups whole milk
- 1 cup half & half or heavy cream
- 2 tsp dijon mustard
- 1 tsp hot sauce (we use Tapatio)
- 1 lb medium pasta shells
- Salt & pepper to taste
Instructions
- Shred the cheese and set aside.
- In a large dutch oven or pot over medium heat, melt butter. Add in the flour and whisk vigorously and continuously until it becomes golden in color. Slowly add the milk about 1/4-1/2 cup at a time, whisking after each addition until incorporated in the roux. Pour the rest of the milk and whisk occasionally until thickened, about 10-12 minutes.
- Meanwhile, cook your pasta according to package instructions until al dente.
- Once the sauce has thickened, turn off the heat. Whisk in the mustard and hot sauce. Then add cheese about 1/2 cup at a time, whisking until melted. Repeat until all cheese is added Taste for seasoning, and season with salt and pepper as desired.
- Reserve about 1 cup of pasta water, then drain the cooked pasta. Add the pasta to the sauce and fold it in. Serve immediately.
- Make-ahead prep: If you are not serving this dish right away, save the reserved pasta water. When you’re ready to serve, reheat the pasta water and ladle it into the pasta 1/4 cup at a time, mixing to incorporate. Continue adding and folding in the pasta water until the sauce becomes creamy again.
Notes
- If you want to save on calories, you can add as little as 8 ounces of shredded cheese and cut out the addition of half & half to just use milk instead.
Nutrition
- Serving Size: 1 bowl
- Calories: 498
- Sugar: 7.9 g
- Sodium: 689.5 mg
- Fat: 21.3 g
- Carbohydrates: 53.9 g
- Protein: 21.5 g
- Cholesterol: 60.7 mg