Best Mac & Cheese Recipe EVER

Who doesn't like mac and cheese?  I've been searching for a good recipe for years and finally I ran across this one on Pinterest.  It's Panera Bread's Mac & Cheese recipe and it's fantastic!  Adults and kids will love this.  The cheese is the perfect consistency and sticks to the noodles instead of just melting to the bottom of your bowl. Plus, it warms up great for leftovers.  In fact, I thought it almost tasted better on the rewarm.

In the original recipe they use all white cheese, but I used regular American and regular extra sharp cheddar and it turned out great!  I think this is a good recipe to use as a base.  I can't wait to make it again and experiment with different cheese varieties!

Ingredients:

 ■16 oz pipette pasta or other small pasta shapes

 ■4 tbsp unsalted butter

 ■1/3 cup all-purpose flour

 ■2 1/2 cups milk, heavy cream, or half-and-half

 ■4 oz white American cheese, chopped or torn into pieces

 ■8 oz extra sharp white Vermont cheddar, shredded

 ■2 tsp – 1 tbsp Dijon mustard (adjust according to your tastes)

 ■1 tsp Kosher salt

 ■1/4 tsp hot sauce (like Frank’s)

 

 1.In a large stockpot, cook pasta according to package directions. Drain well.

 2.While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

 3.Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce. Return the sauce pan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through. Serve hot in bowls with spoons.