Description
Creamy, velvety, rich macaroni and cheese inspired by Panera’s famous version—smooth cheese sauce coating tender elbow pasta for ultimate comfort.
Ingredients
- 8 oz elbow macaroni (about 2 cups)
- 2 cups whole milk
- 1 cup heavy cream
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp ground mustard
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper (optional)
- 8 oz sharp cheddar cheese, shredded
- 4 oz Gruyère cheese, shredded
- 2 oz Parmesan cheese, finely grated
Instructions
- Cook macaroni in salted boiling water until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour to form a roux and cook 1–2 minutes.
- Slowly pour in milk and cream, whisking constantly until smooth.
- Add salt, mustard, paprika, and cayenne. Continue to whisk and heat until sauce thickens, about 5 minutes.
- Reduce heat to low. Gradually stir in cheddar, Gruyère, and Parmesan until melted and fully combined.
- Add drained macaroni back into the sauce, stirring to coat evenly.
- Heat through for 1–2 minutes, taste, and adjust seasoning if needed.
- Serve hot, optionally garnished with extra cheese or a sprinkle of paprika or breadcrumbs.
Notes
- Use real grated cheese—not pre-shredded—for best melt and texture.
- Gruyère adds depth—substitute extra sharp cheddar if unavailable.
- For a crunchy topping, place under broiler for 1–2 minutes with breadcrumbs and cheese.
- Leftovers can be reheated gently with a splash of milk to loosen the sauce.