Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This copycat Panera Bread Macaroni and Cheese recipe is about to become your new obsession! Imagine a luxuriously creamy, cheese-packed dish that delivers restaurant-quality comfort right in your own kitchen. With a perfect blend of sharp cheddar and Monterey Jack cheeses, this mac and cheese isn't just a side dish—it's a showstopper that will have everyone begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta in a colander and set aside.
- In a large, heavy-bottomed saucepan, melt the butter over medium heat. Ensure the butter is completely melted and begins to foam slightly.
- Gradually whisk in the all-purpose flour, creating a smooth roux. Continue whisking constantly for 2-3 minutes to cook out the raw flour taste and create a golden base.
- Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue stirring until the mixture thickens and becomes smooth, about 5-7 minutes.
- Reduce heat to low and add the shredded sharp cheddar and Monterey Jack cheeses. Stir until the cheeses are completely melted and integrated into a creamy sauce.
- Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasonings as needed.
- Add the cooked macaroni to the cheese sauce, stirring gently to ensure every pasta piece is evenly coated.
- For an optional crispy top, transfer the mac and cheese to a baking dish, sprinkle additional cheese on top, and broil for 2-3 minutes until golden and bubbly.
- Let the mac and cheese rest for 5 minutes before serving to allow the sauce to set and cool slightly.
- Serve hot, garnished with a sprinkle of paprika or fresh chopped parsley if desired.
Tips
- Use room temperature milk and cheese for smoother melting and more consistent sauce texture.
- Constantly whisk your roux and cheese sauce to prevent lumps and ensure a silky-smooth consistency.
- Choose high-quality, freshly shredded cheese for the best flavor and melting properties.
- Don't overcook the pasta—aim for al dente, as it will continue cooking slightly in the cheese sauce.
- For extra richness, you can substitute some milk with heavy cream.
- If the sauce becomes too thick, thin it out with a little warm milk.
- For a crispy top, use the broiler method, but watch carefully to prevent burning.
- Let the mac and cheese rest for a few minutes before serving to allow the sauce to set and flavors to meld.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 40g
Protein: 20g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
