Tasty Tuesday

Panera Bread Mac n’ Cheese

 From McCall Carson

11 ounces medium or small pasta shells

5 TBSP butter

4 TBSP flour

1 cup milk

1 cup heavy cream

4 oz grated sharp Vermont white cheddar cheese( use more chedder and less American if it is mild)

4 oz white American cheese, crumbled

pinch of salt

pinch of pepper

Boil pasta shells until just cooked and tender, drain.  While pasta is cooking, In a microwave safe bowl, microwave butter and flour for two minutes.  Stop halfway to whisk.  Whisk again when roux is done. Mix cream and milk together in separate bowl.  Pour into roux very slowly, whisking all the time.  Microwave mixture 1 minute at a time, stirring between minutes until the sauce becomes thick and creamy (between 4-6 minutes.) While sauce is hot add cheeses in small handfuls while stirring to melt cheese into the sauce.  If cheese isn’t melting place back in microwave and keep stirring. Pour shells into bowl, and season with salt and pepper.