This Copycat Panera Mac and Cheese is made with two kinds of cheese for a supremely creamy taste. A perfect easy homemade mac and cheese recipe!
I did it. Finally, I did it. I created a Panera mac and cheese recipe that I’m actually proud of, and happy to post! Even Dave has known that this has been my “unicorn” dish; something that I’ve tried over and over and never been able to get quite right. I’ve figured out that the key to macaroni and cheese is…
I did it. Finally, I did it. I created a Panera mac and cheese recipe that I’m actually proud of, and happy to post! Even Dave has known that this has been my “unicorn” dish; something that I’ve tried over and over and never been able to get quite right. I’ve figured out that the key to macaroni and cheese is…
… wait for it…
FAT.
Shocking. But true! You absolutely cannot skimp on the fat. My issue has always been trying to make this with skim milk, or half and half, or fat free half and half to try and “lighten” it up, but it always ended up a little “off”- mainly it would end up grainy and I would end up pissed. Luckily, now that Jonathan is galloping through two gallons of whole milk a week, there is always plenty of it in the house. This really turned out so creamy and wonderful, I was super pleased.
I hadn’t made this recipe in a couple of years (one of the downsides of a food blog is that only a handful of recipes make it into a semi-regular rotation. The rest of the time, you’re thinking of new ideas and dishes to make!) and I figured it was time to update it with some new not-horrid pictures and a how-to video.
Like I said above, homemade mac and cheese is a unicorn for me. David’s stepmom’s lack of cooking schools is the butt of many jokes in our family. A few months after I posted this back in 2014, she sent me a picture of a white mess. “This is your white cheddar Mac and cheese. Any idea what I did wrong?”
Uh, no. No idea. But I know it’s not supposed to look like that.
When I went to make this for the video, can you guess what happened?
I ended up with a mess. A white, grainy MESS. I was pissed. Recipe screw ups don’t happen to me very often anymore, but boy was this a doozy. I hate wasting ingredients, not to mention my time.
But here’s the thing- I knew it wasn’t right WHEN I was making it. I could tell as soon as I was adding in my milk- my béchamel (the butter/milk/flour mixture) wasn’t as smooth as it should have been. My heat had been too high. Adding in the cheese only made the problem worse.
I threw it all out. I was pretty sure that not even my supreme macaroni and cheese eater, Michael, would eat it. I did show it to his stepmom, who had a moment of validation in her skills and shared a good laugh with me.
But video waits for no man, so I did it again a few days later. Here’s what I did:
I kept my head on low/medium low almost the whole time.
In the style of my Copycat Stouffer’s Mac and Cheese, I added white American cheese
I increased my flour.
And lo! It turned out. I took it over to David’s mom’s house for his stepdad’s birthday dinner and there was a brotherly fight between brother #1 and brother #3 regarding who got to take the leftovers home. ‘
How to Fix a Broken/Grainy Mac and Cheese:
First of all, don’t panic. It happens. Even to me. Truth be told, the sauce wasn’t perfectly smooth when I remade it- which is really more to do with the cheddar cheese than the actual recipe and instructions. That’s why I always add American cheese to my Mac and cheese recipes.
Get yourself a blender. I like my immersion blender for ease of use, but you can always use a regular blender. Pour that sucker in there and blend until the graininess improves. I had never done that before this last time, and let me tell ya – it works like a charm!
If you like this Copycat Panera Mac and Cheese Recipe:
Copycat Stouffer’s Mac and Cheese
Spicy Jalepeno, Hot Sausage and Chorizo Mac and Cheese
Dr Pepper Meatballs with Sriracha Fried Mac & Cheese Balls
White Cheddar Macaroni & Cheese
Ingredients
- 1 lb medium shells
- 4 T butter
- 4 T flour
- 5 cups whole milk
- Salt & pepper
- 1 1/3 lb white Vermont cheese shredded
- 3/4 lb white American cheese shredded
Instructions
- Cook macaroni in a large pot of salted water until al dente.
- Meanwhile, melt butter in a large saucepan over medium heat. Whisk in the flour, cook for 1 minute to eliminate the raw flour taste, then reduce heat to medium-low.
- Slowly pour in your milk, whisking continuously to make sure the mixture is smooth. Simmer slowly until mixture begins to thicken. Season with salt and pepper.
- Turn heat to low. Add cheeses, one handful at a time, whisking until cheeses are fully melted and incorporated before adding the next handful.
- Drain pasta and stir into sauce. If mixture is too thick after adding pasta, add more milk, 2 T at a time, until desired consistency is reached. Mixture will continue to thicken as it stands and cools.
Notes
Jillian says
Where do you find shredded white American or even a block of white American cheese??
Jacqueline says
I actually usually go to the deli and ask them to cut me a block. They’ll look at you weird until they realize its the easiest request they’ll have all day 😉
Teresa says
Thanks for sharing! Have you tried making this in a crockpot? Thank you!
Jacqueline says
I have not, but let me know if you try it!
Teresa says
Thanks for sharing! Have you tried baking this or making it in a crockpot?
Thanks!
Jacqueline says
I have not, but let me know how it works out!
sUE says
WHAT IS WHITE VERMONT CHEESE?
Jacqueline says
White Vermont cheddar cheese is what I see around here.
Babe Ramsey says
Does T stand for tablespoon or teaspoon I need your mac recipe
Jacqueline says
tablespoon