Tuesday, November 6, 2012
"Panera" mac and cheese
1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream) --I used skim milk
6 slices white American cheese, chopped (this is basically white Velveeta...processed cheese)
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar (I used yellow cheddar)
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce
Prepare pasta according to package directions.
Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).
Serves 4 to 6
from Panera's website