Let me just start by saying that if there’s one dish that can make any bad day better, it’s a bowl of homemade Panera Mac & Cheese. I remember my first time trying it at Panera Bread. I was huddled in my cozy corner booth, savoring each creamy, cheesy bite while a gentle rain pattered against the window. It was pure comfort food, and I knew I had to recreate that magic in my own kitchen. Fast forward to today, and I’ve perfected my version that is rich, creamy, and totally decadent. Trust me, your taste buds will thank you!
This Panera-inspired Mac & Cheese is not just delicious; it’s a fun recipe to whip up, perfect for weekend gatherings or a cozy night in. Plus, you can customize it however you like! Want some heat? Sprinkle in a little cayenne! Want to make it extra cheesy? Go for it! So, grab your apron, and let’s dive into what makes this creamy delight so special.
What’s in Panera Mac & Cheese?
- Cavatappi pasta: This corkscrew-shaped pasta is perfect for holding onto that creamy cheese sauce. But hey, if you’re in a pinch, elbow macaroni will work just fine too.
- Sharp cheddar cheese: The star of the show! I love using extra sharp cheddar for that bold, tangy flavor that pairs brilliantly with creamy sauces.
- Fontina cheese: This cheese melts beautifully and adds a rich depth of flavor. If you can’t find it, Gruyère makes an excellent substitute.
- Whole milk: Not just any milk! I recommend whole milk for that luscious creaminess we all crave in mac and cheese.
- Heavy cream: For an over-the-top creamy texture, this ingredient is a game-changer. Go big or go home, am I right?
- Unsalted butter: This will form the base of our cheese sauce. Always unsalted, so we can control the saltiness in the final dish.
- All-purpose flour: Helps to thicken the sauce. Make sure to cook it long enough to get rid of that raw flour taste!
- Seasonings: A combination of salt, black pepper, garlic powder, and onion powder. These will elevate the overall flavor of our sauce. Don’t forget the cayenne for an extra kick!
- Breadcrumbs: Optional, but I love adding them for a crunchy topping. It makes each bite oh-so-satisfying!
Is Panera Mac & Cheese Good for You?
Now, I won’t lie to you—this Mac & Cheese isn’t exactly light on the calories. But if you’re looking for a balance, there’s some goodness to be found here! The cavatappi pasta provides a source of carbs, giving you energy, while the cheddar and fontina cheese offer a hearty helping of protein and calcium. Just remember to enjoy it mindfully, especially since it’s so incredibly satisfying that you’ll want to go back for seconds!
For those watching their dietary intake, consider downsizing your portion, or pairing this with a fresh salad to balance things out. If you want to lighten it up a smidge, you can swap out half of the heavy cream for more milk. Your taste buds will still be grateful!
Ingredients List
- 8 oz Cavatappi pasta (or elbow macaroni)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded fontina cheese
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- A pinch of cayenne pepper (optional, for heat)
- 1/2 cup breadcrumbs (optional, for topping)
How to Make Panera Mac & Cheese?
- First off, let’s get cooking! Bring a large pot of salted water to a boil, then add the cavatappi pasta. Cook according to package instructions until al dente. Drain and set aside.
- Next, in the same pot, melt the butter over medium heat. Once it’s melted and bubbly, sprinkle in the flour and whisk for about 1-2 minutes until it turns a light golden color. It should smell divine!
- Gradually, whisk in the milk and heavy cream until combined. Keep whisking until the mixture starts to thicken—this should take about 3-5 minutes.
- Time to season! Add in the salt, black pepper, garlic powder, onion powder, and cayenne pepper if you’re feeling a bit feisty.
- Now, reduce the heat to low and stir in the shredded cheddar and fontina cheese. Just keep stirring until it’s all melted and smooth. This is the moment when things start to look really magical!
- Alright, add in the cooked pasta and stir until every piece is coated with that glorious cheese sauce. Yum!
- If you’re going for the breadcrumb topping, now’s the time to transfer your mac and cheese to a baking dish. Sprinkle with breadcrumbs and pop it under the broiler for about 2-3 minutes until it’s golden and crispy on top. Keep a close eye on it—you don’t want to burn it!
- Finally, remove it from the oven, let it cool for a couple of minutes, and serve warm. It pairs beautifully with some crusty bread or a fresh salad.
Extra Tips for the Cheesiest Mac & Cheese
- For extra creaminess, you can add a splash more of heavy cream or a dollop of sour cream!
- This dish is best when served fresh. However, leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove—adding a splash of milk can help if it seems too thick.
- If you’re feeling adventurous, throw in some cooked bacon or add a handful of spinach for a twist!
Trust me, making your own Panera Mac & Cheese at home is a total game-changer. It’s creamy, cheesy, and downright irresistible! Give this recipe a whirl and let me know how it turns out. I’d love to hear your flavor experiments—happy cooking!
