A creamy, rich stovetop mac and cheese that replicates Panera’s famous white cheddar version.

Units Scale

1 lb medium pasta shells or elbow macaroni
Roux: 1/4 cup butter, 1/4 cup all‑purpose flour
White Cheddar Sauce: 3 cups shredded Vermont white cheddar (about 1 block = 2 cups), 1 cup heavy cream, 2 cups whole milk
Seasonings: 3/4 tsp salt, 1/2 tsp black pepper, 1 tsp dry mustard (or Dijon mustard), 1/4 tsp hot sauce (optional)

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Shred cheese and let come to room temperature.
Boil pasta per package until al dente; drain.
In a saucepan over medium heat, melt butter and whisk in flour for about 1 min until light golden.
Slowly whisk in heavy cream and milk; cook about 3 min.
Add salt, pepper, mustard, and hot sauce; reduce heat to low.
Gradually whisk in cheese until smooth and thickened.
Stir in drained pasta until fully coated; serve immediately.
Optional baked version: Use ¾ lb pasta, add sauce, transfer to 9×13 pan, top with crushed Ritz or Panko, bake at 325 °F for 15 min, rest 5 min.

Shredding cheese from a block prevents gritty sauce.
Add hot sauce for flavor depth without spiciness.
Make‑ahead: undercook pasta, combine with cooled sauce, refrigerate 1–2 days, and reheat in Crock‑Pot on low for 2 hr.
Leftovers keep 3–4 days in fridge; freeze, but sauce may separate slightly when reheating.
Variations: Gouda, Mozzarella, Monterey Jack, Gruyère can be swapped for white cheddar.