Mac-n-Cheese

I've always liked Panera, but this place earned an even bigger fan after last summer. Maybe it's because it was my refuge & sustenance after long days in stressful hospital waiting rooms. Or the fact that the brilliant folks in Castle Rock put in a drive-through Panera, which we frequented often burning up the highway running back and forth to Denver to the hospital. To date, Panera remains our go-to place for lunch dates and the occasional weekend breakfast.

So let's talk about Panera's Mac-n-Cheese, shall we? We have sampled many a variety of Mac-n-Cheese, and the Leahy boys are fine connoisseurs with discerning palates for this ooey-gooey-goodness. But the Panera version tops the list. The folks at Panera kicked the recipe up a notch. No fake orange cheese here. The white cheese makes all the difference. Move over, elbow macaroni. Say hello to shells.

One day last week after watching Grant inhale a bowl of this much-loved lunch staple, I decided to set out on a quest to recreate that Panera recipe. Except my challenge was made significantly easier by Google .... and Panera posting their recipe online. No secret recipes here. Just good grub. Bon appetit! Hope you enjoy this recipe as much as we do!

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Panera Bread’s Signature Macaroni & Cheese
Adapted by Head Chef Dan Kish

Ingredients
1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce

Directions 

1. Prepare pasta according to package directions.
2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3. Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).

Serves 4 to 6

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