Sunday, March 9, 2014

Panera Mac and Cheese

I'm so-so with the baked mac and cheese. The type that is really just pasta and cheese sauce? Now that is love.

With that kind of mac and cheese I'm just like:
(On a side note, Ratatoullie is one of my favorite Pixar films. Right up there with the Incredibles and Up. There's just something about Remy that is so... cute. Or maybe I just love the food)

So after a long President's Day hiking around Miami University's campus through freezing rain, facing a daunting maze of identically designed buildings on a tour, what do I make?

Mac and cheese of course!

Not just any mac and cheese, but Panera mac and cheese (recipe from Food, Folks, and Fun)!
Be prepared for total creamy-cheesy heaven.
Regina Spektor "One More Time with Feeling"


  • 1 16-ounce Package package of rigati pasta ((or other small pasta shells))
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 2 1/2 cups milk (2% or whole)
  • 6 Slices white American cheese (chopped)
  • 8oz extra-sharp white Vermont cheddar (shredded)
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon hot sauce


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

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