Copycat Panera Shells and Cheese
Do you love that dreamy creamy macaroni and cheese from Panera? Me too! I figured out a way to get it super close at home. It's an easy creamy stove top mac and cheese recipe you'll want to make over and over.
Servings 4 People
Ingredients
- 8 ounces Pasta Shells
- 2 tbsp. Butter
- 2 tbsp. Flour
- 1 cup 2% Milk Keep a little extra around in case you need to thin your sauce.
- 1 cup Sharp Cheddar Grated
- 1 cup Gouda Grated
- 2 tbsp. Reduced Fat Cream Cheese
Instructions
- Boil Pasta according to package instructions. Drain and Set aside.
- Over medium low heat melt the butter in the same pot you used to cook the pasta. When it's completely melted add in 2tbsp. of flour. Stir for 1 minute to cook out the flour.
- Pour in the milk and stir over low heat until the sauce thickens. Add a pinch of salt and pepper.
- Pull the sauce off the heat. This is very important so your cheese sauce doesn't break and become gritty. Add in the cheese and allow it to slowly melt. At this point it may be a little thick. Add milk 1 tbsp. at a time to achieve a smooth cheese sauce.
- Pour in your pasta noodles. Taste for salt and pepper and season to your liking.
Notes
This will reheat well, but you may have to heat it up with some extra milk as the sauce will thicken as it sets. You can bake it with a bread crumb topping if you prefer it baked. Just transfer everything to a casserole and top it with bread crumbs. Broil until the top is golden and bubbly . Note that this will make a thicker mac and cheese.