Description
A rich and creamy mac and cheese that replicates the famous Panera Bread dish.
Ingredients
Scale
- 1 (16 ounce) package elbow macaroni
- ½ cup butter
- Salt and ground black pepper to taste
- 1 (16 ounce) package shredded Cheddar cheese, divided
- 1 (5 ounce) can evaporated milk
- 2 eggs, well beaten
- 2 cups whole milk
- 1 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell’s)
- 1 pinch paprika, or as desired (Optional)
Instructions
- First, cook the macaroni according to package directions. Drain well.
- In a large pot, melt the butter over medium heat.
- Next, add the evaporated milk, whole milk, and condensed Cheddar cheese soup to the pot.
- Gradually stir in ¾ of the shredded Cheddar cheese until fully melted.
- Add the cooked macaroni to the cheese mixture and stir to combine.
- Season with salt, black pepper, and paprika.
- Fold in the beaten eggs and remaining Cheddar cheese.
- Finally, cook on low heat until thick and creamy, stirring constantly.
Notes
- Serve immediately for the best results.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg
Keywords: Panera's Mac and Cheese