If you love Panera's Mac & Cheese, then you will be happy to know that they posted their recipe on the Panera website. We tried it for lunch today and it was great! I always order it for Amelie knowing she won't finish it so I can have a few bites :) Now we can make it at home. Yay!
Adapted by Head Chef Dan Kish
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).
Serves 4 to 6
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