Description
This recipe replicates Panera’s creamy White Cheddar Mac & Cheese with tender pasta shells enveloped in a rich, velvety sharp cheddar sauce. It can be served immediately off the stovetop, slow-cooked in a crock pot, or baked with a crunchy Ritz cracker topping for extra texture. Perfect for a comforting meal that satisfies cheesy pasta cravings.
Ingredients
Pasta
- 1 lb. medium pasta shells or elbow macaroni
Roux
- 1/4 cup butter
- 1/4 cup flour
White Cheddar Sauce
- 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese, shredded
- 1 cup heavy cream
- 2 cups milk, preferably whole
Seasonings
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder (or substitute Dijon mustard)
- 1/4 teaspoon hot sauce (optional)
Instructions
- Shred the Cheese: Shred the sharp white cheddar cheese first and set aside at room temperature to ensure it melts smoothly into the sauce.
- Boil the Pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions until just shy of al dente if planning to bake. Drain the pasta well once cooked.
- Prepare the Sauce: Measure all ingredients before starting. Melt butter in a saucepan over medium heat, then whisk in flour and cook for 1 minute until it turns light golden. Gradually add heavy cream and milk, whisking continuously for about 3 minutes. Stir in salt, pepper, mustard powder, and optional hot sauce.
- Add Cheese: Reduce heat to low, and slowly whisk in the shredded cheese a little at a time, stirring continuously until the sauce is smooth and thickened. Remove from heat.
- Combine Pasta and Sauce: Pour the drained pasta into the cheese sauce and gently stir to combine well. Serve immediately for stovetop version.
- If Baking: Use 3/4 lb. pasta instead of 1 lb. Boil pasta one minute less than al dente. Transfer pasta and sauce mixture to a lightly greased 9×13 inch casserole dish. Optionally top with 1 cup crushed Ritz crackers. Bake at 325°F (163°C) for 15 minutes. Let the baked mac and cheese rest for 5 minutes before serving.
Notes
- Use room temperature cheese for easier melting and creamier sauce.
- If baking, reduce pasta quantity to prevent excessive absorption of sauce.
- Optional additions include crumbled cooked bacon or extra seasonings to taste.
- Hot sauce adds a subtle kick but is entirely optional.
- This recipe works for stovetop, slow cooker, or oven methods for versatility.
