Description
Indulge in a creamy, rich mac and cheese reminiscent of Panera, featuring sharp cheddar and nutty Gruyère for ultimate comfort.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: Breadcrumbs for topping
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
- Melt the butter in a large saucepan over medium heat until bubbly.
- Create the roux by stirring in flour and cooking for 1-2 minutes.
- Whisk in the milk gradually until the mixture thickens, about 5-7 minutes.
- Add garlic powder, onion powder, salt, pepper, cheddar, and Gruyère; stir until melted.
- Combine with the cooked macaroni, stirring until coated.
- Optional: For a baked topping, transfer to a greased dish, sprinkle breadcrumbs, and bake at 350°F (175°C) for 20 minutes.
- Serve hot and enjoy!
Notes
For make-ahead, prepare the cheese sauce in advance and store it in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg