30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Panera Bread Mac And Cheese
Copycat Panera Bread Mac And Cheese
Copycat Panera Bread Mac And Cheese
⏱1h 15m
👥6
🔥600 cal
Hard
🍽️French
A luxurious take on Panera's mac and cheese, featuring a béchamel sauce infused with roasted garlic, a blend of premium cheeses, and a crispy herbed breadcrumb topping.
A luxurious take on Panera's mac and cheese, featuring a béchamel sauce infused with roasted garlic, a blend of premium cheeses, and a crispy herbed breadcrumb topping.
Preheat oven to 400°F (200°C). Cut the top off the Garlic head, drizzle with Olive Oil, wrap in foil, and roast for 45-60 minutes, or until soft and caramelized. Let cool, then squeeze out the roasted garlic.
Cook Pasta according to package directions. Drain and set aside.
In a small bowl, combine Panko Bread Crumbs, Parmesan Cheese, and Thyme. In a separate small bowl, melt Butter. Toss breadcrumb mixture with melted butter. Set aside.
In a large saucepan, melt Butter from Cheese Sauce. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened.
Remove from heat and stir in Nutmeg, Salt, White Pepper, and roasted garlic.
Add White Cheddar Cheese, Gruyere Cheese, Fontina Cheese, and Parmesan Cheese, stirring until melted and smooth.
Add cooked Pasta to the Cheese Sauce and stir to combine.
Pour into a baking dish and sprinkle with breadcrumb topping.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Ingredients
6
1 pound450 gCavatappi Pasta
1 head1 bulbGarlic
2 tbsp30 mLOlive Oil
1/2 cup115 gButter
1/3 cup40 gAll-Purpose Flour
4 cups950 mLWhole Milk
1/4 tsp1.25 mLNutmeg-ground
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite Pepper
2 cups200 gShredded White Cheddar Cheese
1 cup100 gShredded Gruyere Cheese
1/2 cup50 gShredded Fontina Cheese
1/4 cup30 gParmesan Cheese-grated
1/2 cup60 gPanko Bread Crumbs
2 tbsp30 mLMelted Butter
1 tbsp15 mLParmesan Cheese-grated
1 tbsp15 mLFresh Thyme-chopped
Equipment
Large pot
Large saucepan
Whisk
Baking dish
Foil
Small bowls
Instructions
Preheat oven to 400°F (200°C). Cut the top off the Garlic head, drizzle with Olive Oil, wrap in foil, and roast for 45-60 minutes, or until soft and caramelized. Let cool, then squeeze out the roasted garlic.
Cook Pasta according to package directions. Drain and set aside.
In a small bowl, combine Panko Bread Crumbs, Parmesan Cheese, and Thyme. In a separate small bowl, melt Butter. Toss breadcrumb mixture with melted butter. Set aside.
In a large saucepan, melt Butter from Cheese Sauce. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened.
Remove from heat and stir in Nutmeg, Salt, White Pepper, and roasted garlic.
Add White Cheddar Cheese, Gruyere Cheese, Fontina Cheese, and Parmesan Cheese, stirring until melted and smooth.
Add cooked Pasta to the Cheese Sauce and stir to combine.
Pour into a baking dish and sprinkle with breadcrumb topping.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
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