Friday, January 25, 2013

Panera Mac and Cheese


Ingredients:
  • 1 (16-ounce) package of rigati pasta (or other small pasta shells)
  • ¼ cup butter
  • ½ cup all-purpose flour
  • 2½ cups 2% reduced fat milk (or cream)
  • 6 slices white American cheese, chopped
  • 1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon hot sauce

Directions:
  1. Prepare pasta according to package directions.
  2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
  3. Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
  4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
  5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). 
Notes:
  • This is really yummy and pretty close to Panera's, which Freddie LOVES.
  • Definitely serve it right away.  It doesn't reheat so well.
  • It makes a lot, so consider halving the recipe unless you are cooking for a big group.


No comments: