Description

This Panera Mac & Cheese recipe recreates the creamy, comforting classic with a rich cheddar cheese sauce blended with tender pasta shells. Made with a smooth white cheddar cheese sauce enhanced by mustard powder and optional hot sauce, it’s perfect served straight from the stovetop or baked with a crispy Ritz cracker topping for added texture.

Ingredients

Scale

Pasta

1 lb. medium pasta shells (or elbow macaroni)

Cheese Sauce

1/4 cup butter
1/4 cup flour
3 cups Cracker Barrel Vermont White Cheddar, shredded (approximately 1 block = 2 cups)
1 cup heavy cream
2 cups milk (preferably whole)
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon mustard powder (can substitute Dijon mustard)
1/4 teaspoon hot sauce (optional)

Optional Topping

1 cup crushed Ritz crackers (for baking version)

Instructions

Shred the Cheese: Begin by shredding the white cheddar cheese and set it aside at room temperature so it melts smoothly into the sauce.
Boil the Pasta: Bring a large pot of salted water to a boil, then cook the pasta shells according to package instructions until al dente. Drain well.
Prepare the Sauce: Measure and have all sauce ingredients ready. In a saucepan over medium heat, melt butter and whisk in flour, cooking for about 1 minute until it turns light golden.
Add Liquids: Slowly whisk in the heavy cream and milk, continuing to whisk for about 3 minutes until combined and slightly thickened.
Season the Sauce: Stir in salt, pepper, mustard powder, and optional hot sauce.
Add Cheese: Reduce heat to low and gradually sprinkle in the shredded cheddar, whisking constantly until the sauce is smooth and thickened. Remove from heat.
Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir thoroughly to coat evenly. Serve immediately for stovetop version.
Baking Optional: If you prefer baked mac & cheese, use 3/4 lb of pasta and boil it 1 minute less than al dente. Transfer pasta and cheese sauce to a greased 9 x 13 inch baking dish. Optionally sprinkle crushed Ritz crackers on top.
Bake: Bake at 325°F (163°C) for 15 minutes until bubbly and topping is golden. Let it rest for 5 minutes before serving.

Notes

Make sure cheese is at room temperature before adding to the sauce to ensure smooth melting.
Use whole milk for a richer cheese sauce.
The hot sauce is optional but adds a subtle depth of flavor.
When baking, slightly undercook pasta to avoid mushiness after baking.
Crushed Ritz crackers topping adds a delicious crunchy texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Panera Mac and Cheese, creamy mac and cheese, homemade mac and cheese, cheddar mac and cheese, comfort food, easy macaroni recipe