Panera's Stove Top Mac and Cheese

(Courtesy of smells-like-home.com)

Ingredients:
16 oz. pipette pasta or other small pasta shapes
4 Tbsp. unsalted butter
1/2 c. all-purpose flour
2 1/2 c. milk, heavy cream or half-and-half
4 oz. white American cheese, chopped or torn into pieces
8 oz. extra sharp white cheddar cheese, shredded
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. hot sauce (like Frank's)

Directions:
In a large stockpot, cook pasta according to package directions.  Drain well.

While the pasta cooks, melt the butter in a 4 quart saucepan over medium heat.  When the butter has melted and has started to bubble, whisk in the flour; cook for 1 minute whisking constantly.  Gradually whisk in milk until no lumps remain.  Reduce heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

Remove saucepan from the heat and by the handful, stir in the cheeses, allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt and hot sauce.  Return the saucepan to the heat and stir in the pasta.  Be sure to stir up the sauce from the bottom of the saucepan and thoroughly coat all of the pasta with the sauce.  Cook for 1-2 minutes over medium-low heat until heated through.  Serve hot in bowls with spoons.

Pin It