Panera's Mac And Cheese: What's The Cheesy Secret?

Panera's Mac and Cheese is a popular dish, and many have tried to recreate the recipe at home. The dish is made with a blend of cheeses, including white cheddar, white American cheese, and extra-sharp white cheddar, resulting in a creamy and tangy flavour. The pasta shape used is pipette rigate, which is said to hold the sauce well, although elbow macaroni can also be used.

Panera Mac & Cheese recipe

Ingredients:

• Pasta (elbow macaroni, medium pasta shells, or pipette rigate)
• Cheese (Vermont White Cheddar, shredded, White Cheddar, or a combination of Gruyere, Parmesan, and Sharp Cheddar)
• Heavy Cream
• Milk (preferably whole)
• Butter
• Flour
• Salt
• Pepper
• Mustard powder or Dijon mustard
• Hot sauce (optional)
• Ritz crackers or Panko breadcrumbs (optional)

Method:

First, shred the cheese and set it aside. It should be at or near room temperature when added to the sauce. Boil a large pot of water and cook the pasta according to the package instructions. Drain the pasta and set it aside when it's finished.

While the pasta is cooking, prepare the cheese sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until the mixture turns a light golden color.

Slowly whisk in the heavy cream and milk. Continue whisking for about 3 minutes. Add the seasonings and hot sauce, if using.

Reduce the heat to low. Gradually sprinkle in the shredded cheese, stirring continuously until the sauce is smooth and thickened. Remove from heat.

Add the cooked pasta to the cheese sauce and stir to combine. If serving immediately, transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Top with crushed Ritz crackers or Panko breadcrumbs, if desired.

Bake at 325 degrees Fahrenheit for 15 minutes. Let the dish sit for 5 minutes before serving.

Tips:

For best results, shred the cheese from a block rather than using pre-shredded cheese, as it will melt better. Ensure that the cheese is at room temperature and that the sauce is warm, but not too hot, when combining the two to avoid a gritty consistency.

Make-Ahead Instructions:

If preparing the dish ahead of time, cook the pasta for 2-3 minutes less than al dente. Drain the pasta and set it aside. Prepare the cheese sauce and let it cool down.

Combine the pasta and sauce using a silicone spatula until just combined; it's okay if the pasta is not perfectly coated. Refrigerate the dish for up to 2 days.

When ready to serve, place the dish in a slow cooker on low for 2 hours, stirring occasionally.

Storage:

The Panera Mac & Cheese can be refrigerated for 3-4 days in an airtight container. It can also be frozen, but it may not reheat as well due to dairy separation.

Cheese options

The type of cheese used in Panera's Mac and Cheese is a blend of creamy cheeses, including tangy white cheddar. The recipe calls for sliced white American cheese, cut into strips, and extra-sharp Vermont white cheddar, shredded. The white cheddar is the key to achieving the signature creamy texture and flavour of this dish.

When selecting the cheese for this recipe, it is important to choose a good quality cheese, such as Cabot white cheddar, for the best results. It is also recommended to shred the cheese yourself, as pre-shredded cheese from a bag may not melt as well and can result in a grainy texture.

You can also experiment with different combinations of cheeses to add variety and change up the flavour of the dish. However, it is best to refrain from using extra sharp or aged cheeses as they may not melt as well. Some alternative cheese options that pair well with macaroni and cheese include Gruyere, Parmesan, and sharp cheddar.

Additionally, adding a small amount of hot sauce can enhance the flavour of the cheese without making the dish spicy. This is a surprising but effective tip, especially if you plan to serve this dish to children.

Adding hot sauce

Hot sauce is added to the cheese sauce, along with seasonings like salt and pepper, and mustard powder. The sauce is made by melting butter in a saucepan, whisking in flour, and then slowly adding milk and cream. The cheese is then gradually added, with the mixture whisked continuously until smooth.

The cheese sauce is then added to cooked pasta and served. This can be served straight away, or baked in the oven with a crunchy topping, such as crushed Ritz crackers or Panko breadcrumbs.

If you're making a copycat version of Panera's Mac and Cheese, it's important to note that the hot sauce is an optional addition, and the recipe will work without it. However, if you want to add a flavour boost, hot sauce is a great way to do it!

What to add to Mac & Cheese

Mac & Cheese is a versatile dish that can be customised with various ingredients to elevate its flavour and texture. Here are some ideas to enhance your Mac & Cheese:

Cheeses

Experimenting with different cheeses is a great way to change up the flavour profile of your Mac & Cheese. While the classic Panera Mac & Cheese uses a blend of tangy white cheddar and sliced American cheese, you can try combinations such as gruyere, parmesan, and sharp cheddar or Cabot's white cheddar. Just remember to shred the cheese yourself for the creamiest results. Stay away from pre-shredded cheese as it often contains thickeners that can make the sauce grainy. Also, refrain from using extra sharp or aged cheeses as they don't melt as well.

Proteins

Adding proteins can make your Mac & Cheese a heartier meal. Some options include bacon, ham, pulled pork, sausage, buffalo chicken, kielbasa, lobster, BBQ chicken, and hot dogs.

Vegetables

Vegetables can add a nutritious boost to your Mac & Cheese. Try broccoli, mushrooms, peas, corn, spinach, sun-dried tomatoes, pesto, caramelised onions, or chilli.

Spices and Condiments

Enhance the flavour of your Mac & Cheese with spices and condiments. Ground mustard or dry mustard enhances the cheese flavour without making the dish taste like mustard. You can also add hot sauce—it enhances the cheese flavour without making the dish spicy. Start with a small amount, such as 1/4 teaspoon, and adjust to your taste. Black pepper and paprika can also be used for an extra kick.

Toppings and Crunch

For a crunchy texture, add toppings such as crushed Ritz crackers or panko breadcrumbs. You can also try combining your Mac & Cheese with a side salad for a satisfying combo.

Make-ahead/Crock Pot method

The Make-ahead/Crock Pot method for making Panera Mac and Cheese is a convenient way to prepare this creamy and indulgent dish ahead of time. Here is a detailed guide on how to make it:

Ingredients:

• Medium pasta shells or elbow macaroni: 1 lb.
• Cracker Barrel Vermont White Cheddar, shredded: 3 cups (1 block = 2 cups)
• Heavy cream: 1 cup
• Milk, preferably whole: 2 cups
• Salt: 3/4 teaspoon
• Pepper: 1/2 teaspoon
• Mustard powder or Dijon mustard: 1 teaspoon
• Hot sauce (optional): 1/4 teaspoon

Method:

• Start by shredding the cheese and setting it aside. It's important that the cheese is at room temperature when added to the sauce for the best results.
• Boil a large pot of water and cook the pasta according to the package instructions. Drain the pasta well when it's finished.
• While the water is boiling and the pasta is cooking, prepare the cheese sauce.
• Melt the butter in a saucepan over medium heat.
• Whisk in the flour for about 1 minute, until it turns a light golden color.
• Slowly whisk in the heavy cream and milk. Continue whisking for about 3 minutes.
• Add the seasonings and hot sauce (if using).
• Reduce the heat to low. Slowly sprinkle in the shredded cheese, stirring continuously.
• Whisk until the sauce is smooth and thickened. Remove from heat.
• Now, cook the pasta for 2-3 minutes less than al dente. Drain the pasta.
• Allow the cheese sauce to cool down slightly after preparing it.
• Use a silicone spatula to gently combine the pasta with the sauce. Don't overmix; it's okay if the pasta is not perfectly coated.
• At this point, you can refrigerate the dish for 1-2 days if you're preparing it ahead of time.
• When ready to serve, place the prepared mac and cheese in a slow cooker or Crock Pot on low heat for about 2 hours, stirring occasionally.
• Serve and enjoy!

Tips:

• It's recommended to shred the cheese from a block instead of using pre-shredded cheese, as it may not melt well.
• Ensure that the sauce is not too hot when adding the cheese to avoid a gritty consistency.
• The pasta will continue to absorb the sauce as it bakes or sits, so consider using slightly less pasta (3/4 lb. instead of 1 lb.) if preparing it as a bake or making it ahead of time.
• This dish can be frozen, but it may not reheat as well due to dairy separation.

Frequently asked questions