COPYCAT PANERA MAC AND CHEESE (EASY AND EXTRA CREAMY) | KITCHN
This irresistible stovetop mac and cheese is made with all white cheese.
Provided by Laura Rege
Categories Main dish Lunch Dinner Pasta dish Mac and cheese
Total Time 1200S
Prep Time 300S
Cook Time 900S
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add 12 ounces pipette rigate or medium shells pasta and cook until al dente according to package instructions. Meanwhile, grate 8 ounces white cheddar cheese on the large holes of a box grater (about 2 cups). Tear or chop 8 slices white American cheese into small pieces (1 cup).
- When the pasta is ready, drain.
- Melt 4 tablespoons unsalted butter in a large saucepan over medium-high heat. Add 1/4 cup all-purpose flour and cook, stirring constantly, until lightly toasted, about 1 minute. Add 1 teaspoon kosher salt, 1/2 teaspoon ground dry mustard, and 1/4 teaspoon hot sauce, and stir to combine. While whisking constantly, slowly pour in 3 cups whole milk and 1/2 cup heavy cream. Bring to a boil, about 5 minutes. Boil, stirring frequently, until thick enough to coat the back of a spoon, 4 to 6 minutes.
- Reduce the heat to low. Add the white cheddar cheese and American cheese one handful at a time, stirring until each handful is melted before adding the next. Add the pasta and stir to combine. Taste and season with more kosher salt as needed.
Nutrition Facts : SaturatedFatContent 22.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 55.0 g, SugarContent 8.4 g, ServingSize Serves 6, ProteinContent 25.6 g, FatContent 37.9 g, Calories 664 cal, SodiumContent 634.0 mg, FiberContent 2.0 g, CholesterolContent 0 mg
COPYCAT PANERA MAC AND CHEESE (EASY AND EXTRA CREAMY) | KITCHN
This irresistible stovetop mac and cheese is made with all white cheese.
Provided by Laura Rege
Categories Main dish Lunch Dinner Pasta dish Mac and cheese
Total Time 1200S
Prep Time 300S
Cook Time 900S
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add 12 ounces pipette rigate or medium shells pasta and cook until al dente according to package instructions. Meanwhile, grate 8 ounces white cheddar cheese on the large holes of a box grater (about 2 cups). Tear or chop 8 slices white American cheese into small pieces (1 cup).
- When the pasta is ready, drain.
- Melt 4 tablespoons unsalted butter in a large saucepan over medium-high heat. Add 1/4 cup all-purpose flour and cook, stirring constantly, until lightly toasted, about 1 minute. Add 1 teaspoon kosher salt, 1/2 teaspoon ground dry mustard, and 1/4 teaspoon hot sauce, and stir to combine. While whisking constantly, slowly pour in 3 cups whole milk and 1/2 cup heavy cream. Bring to a boil, about 5 minutes. Boil, stirring frequently, until thick enough to coat the back of a spoon, 4 to 6 minutes.
- Reduce the heat to low. Add the white cheddar cheese and American cheese one handful at a time, stirring until each handful is melted before adding the next. Add the pasta and stir to combine. Taste and season with more kosher salt as needed.
Nutrition Facts : SaturatedFatContent 22.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 55.0 g, SugarContent 8.4 g, ServingSize Serves 6, ProteinContent 25.6 g, FatContent 37.9 g, Calories 664 cal, SodiumContent 634.0 mg, FiberContent 2.0 g, CholesterolContent 0 mg
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