Panera Broccoli Cheddar Mac Cheese Food

BROCCOLI CHEDDAR MAC 'N' CHEESE

Steps:

• Preheat the broiler.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and reserve.
• Add the butter to a medium Dutch oven and melt over medium-low heat. Whisk in the flour and keep whisking until roux is a light brown color, about 2 minutes. Slowly add the milk, whisking, until it thickens. Stir in the cheese, garlic powder, cayenne, ground mustard and some salt until cheese is melted. Fold in the broccoli and the drained pasta and stir to combine.
• Sprinkle the cracker crumbs over the top. Broil, watching carefully, until golden brown on top, about 3 minutes. Sprinkle parsley on top.

PANERA BROCCOLI CHEDDAR MAC & CHEESE

Steps:

• Cook pasta according to package directions in a large pot with well salted water.
• In a large skillet over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut). if mixture gets dry add 1-2 tbsp olive oil. Remove veggies from pan and set aside in bowl
• At this point - get all of your liquids out in measuring cups and cheeses grated.
• In veggie pan, melt butter over medium heat. When melted, whisk in flour and cook for 2-3 minutes, whisking constantly to cook out the raw flour.
• Begin splashing in milk, cream and broth, alternating and whisking well. Continue pouring milk and cream in small amounts, constantly whisking to ensure smoothness, until the mixture is no longer a paste-like consistency but more like a soupy liquid.
• Turn heat to medium-low, whisking consistently and getting into the corners (to ensure nothing sticks to the bottom or the corners and burns), until the mixture becomes thick, about 5 minutes.
• Remove from heat and whisk in salt, pepper, mustard powder, garlic powder and onion powder.
• Place back on heat on low and add cheeses and stir until melted and smooth.
• Add in broccoli mixture and noodles, stir.

BROCCOLI CHEDDAR MAC AND CHEESE

Steps:

• Cook pasta according to package directions for al dente. In the last 5 minutes, add broccoli to pasta. Drain and return to pan. Set aside.
• In a large skillet or frying pan, melt butter over medium heat.
• Add onions and carrots and sauté until onions are translucent and tender.
• Make a roux by sprinkling flour over the onions and carrots. Stir and cook flour for 2-3 minutes,
• Slowly pour milk, heavy cream, vegetable broth, stir and then add garlic powder, Slap Ya Mama, ground mustard, turmeric and black pepper into pan, stirring constantly until smooth.
• Reduce to low and let sauce thicken, stirring frequently.
• Once sauce has thickened, remove from heat, add both types of cheese, stir until combined then add broccoli and pasta to pan. Stir until combined and serve hot.

PANERA BROCCOLI CHEESE SOUP

Steps:

• Sauté onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
• Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
• Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
• Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
• Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.