Mac and Cheese
HB-10000 · Hand-built original · American
A white cheddar mac and cheese in the Panera style, with Monterey Jack, parmesan and cream cheese melted into a half and half roux sauce.
AmericanAppetizer35 minVegetarianEgg-free
Main ingredient: cheese
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 16 ounces pasta shape of choice
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 3 cups half and half
- 1 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- pinch of nutmeg
- dash of cayenne powder optional
- 1/2 to 1 teaspoon salt to taste
- 2 cups sharp white cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- 1/4 cup parmesan freshly grated
- 2 tablespoons cream cheese
Method
- Boil the pasta in salted water according to the package directions and drain it.
- Melt the butter in a saucepan over medium heat, whisk in the flour and cook for 1 to 2 minutes until it bubbles and turns lightly golden.
- Pour in the half and half, whisking until smooth, then whisk in the mustard powder, garlic powder, black pepper, nutmeg, cayenne if using, and salt.
- Turn the heat to low and add the white cheddar, Monterey Jack, parmesan and cream cheese, whisking until the sauce is completely smooth with no clumps. Adjust the seasoning to taste.
- Fold the drained pasta through the cheese sauce until every piece is coated and serve warm in bowls.
Prep: 15 min · Cook: 20 min · Total: 35 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).