White Cheddar Macaroni And Cheese Panera Copycat Recipes

Steps:

• Boil 2 oz of pasta shells. Slightly undercook the pasta. Set aside.
• Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute.
• Then slowly add 2 cups of milk, stirring with the whisk constantly.
• Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes).
• Add grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more.
• For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce.
• Add cheese to taste. I used an entire 8oz block.
• Add a dash of grated American cheese (optional).
• Combine pasta and sauce, then pour into a well-greased baking pan. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta. I used a 9 by 9 inches pan.
• Bake at 350 degrees covered for about 25 minutes or until bubbling and starting to become golden.

Steps:

• Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
• In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about 1 minute.
• Reduce heat to medium and add milk, heavy cream, salt, dry mustard, and pepper.
• Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
• Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired.