Hey, everyone! Did you have a nice weekend? Did you get some gorgeous weather? It rained Friday and Saturday, shortening our trip to the zoo and postponing my long to Sunday. But Sunday was gorgeous! I started on a DIY project out in the garage and started cleaning out flower beds. I could get used to the springlike weather!! I hope it’s here to stay!
Speaking of sticking around….the recipe for Panera’s mac & cheese used to be on their website, but they’ve since taken in down. Why? I don’t know. But luckily I jotted it down before it disappeared! And now I’m going to share it with you!
Now I will admit this doesn’t taste exactly like the mac & cheese you can get a the restaurant, but it’s pretty darn close! And it’s good! Both girls approve (and Cupcake insists I use big rainbow noodles). And this makes a lot of noodles, so prepare to feed a crowd or plan to enjoy leftovers.
- 16 oz pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cup milk
- 6 Slices white American cheese, chopped
- 8 oz extra-sharp white Vermont cheddar, shredded
- 1/2 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon hot sauce
- Prepare pasta according to package directions.
- Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
- Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
- Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
- Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).
- Serve immediately.