Baked Mac&cheese

One of creamiest mac&cheese recipes … the Panera Copy Cat recipe!.

Ingredients:

• 1 lb. medium pasta shells, or elbow macaroni

• Roux

• 1/4 cup butter

• 1/4 cup flour

• White Cheddar Sauce

• 3 cups Cracker Barrel Vermont White Cheddar, shredded, 1 block = 2 cups

• 1 cup heavy cream

• 2 cups milk, preferably whole

• Seasonings

• 3/4 teaspoon salt

• ½ teaspoon pepper

• 1 teaspoon Dijon mustard

• 1/4 teaspoon hot sauce, Optional, see notes

• 1 sleeve of Ritz Crackers

Directions: Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn't be cold when added to the base. Keep in mind, you do not have to bake the mac&cheese!

• Pre-heat oven to 325 degrees

• Shred the Cheese

• Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.

• Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.

• Start the sauce by melting the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color.

• Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes.

• Add the seasonings and hot sauce.

• Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so.

• Whisk continuously until smooth and thickened. Remove from heat.

• Add boiled pasta and stir to combine.

• Pour mac & cheese into a 9 x 13 baking dish, crush up crackers and sprinkle across the top and bake for 15 minutes, then serve!