Panera Mac and Cheese
A creamy, cheesy homemade version of Panera's famous mac and cheese that's quick and easy to prepare. Perfect for a cozy night in or as a satisfying side dish.
Ingredients
Pasta
- 8 ounces elbow macaroni Or any preferred pasta shape
Cheese and Sauce
- 2 cups white cheddar cheese, shredded Can mix with other types of cheese
- 1 cup milk For a lighter version, use low-fat milk
- 2 tablespoons butter Unsalted butter recommended
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Cook the elbow macaroni according to package instructions. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes.
- Gradually add the milk, whisking constantly until the mixture thickens.
- Add the garlic powder, onion powder, salt, and pepper.
- Stir in the shredded white cheddar cheese until melted and smooth.
Combining
- Combine the cooked macaroni with the cheese sauce and mix well.
- Serve warm as a side or main dish.
Notes
This mac and cheese pairs well with grilled chicken or a nice salad. Feel free to add fresh herbs or extra cheese on top for presentation. Leftover mac and cheese can be stored in an airtight container in the fridge for 3-5 days and reheated with a splash of milk to maintain creaminess.