Copycat Panera Mac and Cheese

Katelyn took one bite, looked at me and said, "Finally!!  REAL Panera Mac and Cheese!"

Recipe courtesy of Aimee at Shugery Sweets
Serves 8


INGREDIENTS:

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk (I used skim)
2 cup heavy cream
2 cup shredded white cheddar
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dry mustard
1lb, pasta, cooked (cavatapppi, shells, or elbow)



DIRECTIONS:

Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.

In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.

Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper. ENJOY.

To warm up leftovers, add a little more milk and stir until smooth.

Authentic Mexican Rice

Recipe from Cooking Classy

Modified

Yield: 6 Servings

Ingredients

• 2 Tbsp extra virgin olive oil or vegetable oil
• 2 cups uncooked long grain white rice
• 4 cups warm water
• 4 tsp Caldo de Tomate (I use Knorr brand)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 tsp chili powder (optional)

Directions

• In a mixing bowl whisk together water, Caldo de Tomate, onion powder, garlic powder, black pepper and chili powder, set aside. Drizzle oil into a non-stick saucepan and heat over medium high heat. Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden. Add water mixture to rice then stir and cover pan with lid. Reduce heat to low and allow rice to simmer for 25-30 minutes until water has been absorbed (you'll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.

Cauliflower and Cheese Sauce

Ingredients 

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup quality shredded cheese, such as cheddar or Swiss
• Salt and pepper to taste

Directions

Melt the butter in a medium saucepan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it brown.

Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 to 15 minutes. Add the cheese off the heat and stir just until melted. Taste for seasoning and add salt and pepper as desired.