Panera Shells And Cheese Food
PANERA MAC AND CHEESE
Steps:
- Prepare pasta according to package directions.
- In large saucepan over low heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly.
- Gradually whisk in milk; 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). Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 455 kcal, Carbohydrate 31 g, Protein 21 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 81 mg, Sodium 1060 mg, Fiber 1 g, Sugar 6 g
WHITE CHEDDAR SHELLS
My kids and I love mac and cheese. We always get it in the bread bowls when we're at a restaurant, but with three cheeses, these white cheddar shells are filling on their own. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses until melted; stir in pasta. Serve in bread bowls if desired.
Nutrition Facts : Calories 538 calories, Fat 27g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 565mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
WHITE CHEDDAR MACARONI AND CHEESE (PANERA COPYCAT)
Make and share this White Cheddar Macaroni and Cheese (Panera Copycat) recipe from Food.com.
Provided by SashasMommy
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil 2 oz of pasta shells. Slightly undercook the pasta. Set aside.
- Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute.
- Then slowly add 2 cups of milk, stirring with the whisk constantly.
- Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes).
- Add grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more.
- For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce.
- Add cheese to taste. I used an entire 8oz block.
- Add a dash of grated American cheese (optional).
- Combine pasta and sauce, then pour into a well-greased baking pan. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta. I used a 9 by 9 inches pan.
- Bake at 350 degrees covered for about 25 minutes or until bubbling and starting to become golden.
Nutrition Facts : Calories 483.6, Fat 21, SaturatedFat 12.9, Cholesterol 61.5, Sodium 273.5, Carbohydrate 54.7, Fiber 2.1, Sugar 1.2, Protein 18.3
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COPYCAT PANERA SHELLS AND CHEESE - FRESH FIT KITCHEN
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Cuisine AmericanCategory Main CourseServings 4Total Time 15 mins
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- Pull the sauce off the heat. This is very important so your cheese sauce doesn't break and become gritty. Add in the cheese and allow it to slowly melt. At this point it may be a little thick. Add milk 1 tbsp. at a time to achieve a smooth cheese sauce.
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