Bake at 350 until bubbly and just starting to brown– about 1/2 hour if hot, or 45 minutes to an hour if you have refrigerated the mixture pre-bake. Gradually whisk in milk, salt and pepper. Add flour and whisk constantly until the mixture turns golden brown, about 2 minutes. Top with Panko crumbs or crushed Ritz crackers, if desired. To make white sauce, melt butter in a large saucepan over medium high heat. Add the cooked and drained elbow noodles, stirring well to mix thoroughly. When the Velveeta has finished melting, slowly add the shredded cheeses, stirring until all the cheese is melted and combined. When all the milk has been added, add the Velveeta cheese. Add flour and slowly add the milk, stirring out the lumps as you add milk. Sauté onions until they become transparent and soft. ![]() Melt butter and olive oil in a medium Dutch Oven. (adapted from base recipe) Ingredients:ģ cups shredded white cheese of choice (I used a mixture of provolone, mozzarella, and white cheddar)Ģ cups dry elbow macaroni, cooked and drained Oh and it’s quick and easy on the stove top too For more traditiona mac and cheese try my favorite Baked Macaroni and Cheese recipe or my Gouda Bacon Mac and Cheese. So what are we waiting for? Let’s do this! Creamy white cheddar macaroni and cheese just like Panera.Give this copycat version a try.
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