White Cheddar Mac

Yep, that’s right! Another Mac and Cheese to add to my list. This is Panara’s recipe. If you have never been to Panara, you are missing out! It has amazing sandwiches, bagels, soups and salad. AND, as of last year, this Mac and Cheese. From the second I tasted it I have been trying to duplicate the flavors at home. I have gotten close, but never hit it right on. Recently, Panara posted the recipe on their website! I made it immediatley and it was spot on! I changed a couple of things, less mustard, parmesan to top, and I changed the milk to cream ratio. We loved it. I will be making it again soon. Thanks Panara, for sharing the creamy yumminess!

White Cheddar Mac and Cheese
Printable Version

16-ounces pasta shells
¼ cup butter
½ cup all-purpose flour
1 ½  cups 1% milk
1 cup heavy cream
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
½ tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon Tabasco hot sauce
Parmesan cheese, to top

Prepare pasta according to package directions.
While pasta is boiling, melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
Gradually whisk in milk and cream; 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.
Drain and stir in pasta and cook over medium heat for 1 minute. Top with Parmesan and enjoy the creamy yumminess!

Serves 4 to 6
Recipe adapted from Panara.