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Panera Broccoli Cheddar Mac & Cheese
This copycat recipe of Panera's new Broccoli Cheddar Mac and Cheese is spot on perfection! They took their two fan favorites: mac & cheese and broccoli cheddar soup and mixed them together to make magic!
Ingredients
- 3/4 lb uncooked macaroni (or Pipe Regatta)
- 4 tbsp butter
- 1/2 cup yellow onion diced
- 1 cup carrots shredded
- 3 cups broccoli florets small dice
- 4 tbsp butter
- 1/4 cup flour
- 1 1/2 cups 2% milk
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup extra sharp WHITE cheddar cheese shredded
- 1 cup WHITE American cheese shredded
- 1 cup sharp YELLOW cheddar cheese shredded
Instructions
- 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.
Notes
- Panera uses Pipe Regatta pasta which is difficult to find - large elbow works fine
- For the broccoli, use mainly the "leafy" parts of the broccoli crowns and chop fairly fine
- For the carrots, use regular carrots and grate them. NOT baby carrots
- If you want a saucier mac & cheese, reduce cream by 1/2 cup and increase broth by 1/2 cup
- To reheat, remove from refrigerator and add chicken broth or water - 1/4 cup per portion and reheat on stove or in microwave
Nutrition
Calories: 679kcalCarbohydrates: 70.1gProtein: 24.7gFat: 33.4gSaturated Fat: 20.5gCholesterol: 99mgSodium: 738mgPotassium: 452mgFiber: 4.1gSugar: 6.4gCalcium: 416mgIron: 3mg
Tried this recipe?Let us know how it was!
