This SUPER creamy White Cheddar Mac & Cheese Recipe is just like the Panera version! Serve it right off the stove top, in the Crock Pot, or enjoy it baked. Delicious additions include bacon, crushed Ritz crackers, and more!
3cupsCracker Barrel Vermont White Cheddar, shredded1 block = 2 cups
1cupheavy cream
2cupsmilkpreferably whole
Seasonings
3/4teaspoonsalt
½teaspoonpepper
1teaspoonmustard powdercan sub Dijon mustard
1/4teaspoonhot sauceOptional, see notes
Instructions
Shred the Cheese
Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.
Boil the Pasta
Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.
Prepare the Sauce
PRO TIP: Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn't be cold when added to the base.
Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color.
Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes.
Add the seasonings and hot sauce.
Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so.
Whisk continuously until smooth and thickened. Remove from heat.
Add boiled pasta and stir to combine. Serve!
If Baking
Use 3/4 lb. pasta instead of the whole pound as it will continue to absorb sauce while it bakes.
Boil for 1 minute less than Al Dente.
Transfer to a lightly greased 9 x 13 inch casserole dish.(Optional: Top with 1 cup of crushed Ritz crackers.)
Bake at 325 degrees for 15 minutes. Let it sit 5 minutes prior to serving.
Notes
Other Cheese Options
Feel free to switch this recipe up to add different flavors, use as many difference cheeses as you'd like!
Gouda
Mozzarella
Mild Cheddar
Monterey Jack
Gruyere
About the Hot Sauce
The Hot Sauce is strictly used to enhance the flavor of the cheese.It may sound surprising to add hot sauce to macaroni and cheese, especially if you plan to serve this to kids. However I can assure you that this doesn't make the recipe spicy at all, and you can't even taste it.
Make Ahead / Crock Pot Method
Cook the pasta for 2-3 minutes less than al dente. Drain.
Prepare the cheese sauce and let it cool a bit after you've made it.
Use a silicone spatula to combine the pasta into the sauce until just combined, don’t overmix. It's okay if it's not all coated perfectly.
Refrigerate for 1-2 days. (If preparing ahead of time.)
Place in a Slow Cooker on low for 2 hours, stirring occasionally.
Storage
Refrigerate for 3-4 days in an airtight container in the fridge. Although this can also be frozen, it doesn't reheat as well due as the dairy separates a bit.