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Panera Copycat Mac and Cheese Recipe

Plain and simple, my creative writing juices have not been flowing this week.

 

All of my energy has been focused on the home we own in Tennessee. When we didn’t receive the rent money from our property manager last week, we didn’t think much of it. Well, we found out Sunday that our tenants actually moved out suddenly per his military orders, so now we’re scrambling to get some people back in it.

 

Obviously the timing is awesome since we’re closing on our Kansas home in less than four weeks. So there’s that.

 

Regardless of this occasionally wild, transient military lifestyle, we’ve remained big fans of owning property. Even when we made the decision to rent instead of quickly sell this past winter, we were excited about the opportunity to dabble in the rental market and continue gaining equity on our home.

 

And then this happens, and we’re out a month’s mortgage coverage. HELLO dose of reality! We are so not thrilled to see ya!

 

My saving grace this week – quiet time with my devotional/Bible, T25 (holy squats), and cooking.  All three have been major stress relievers/peace bringers this week.

 

Speaking of cooking, here’s what we whipped up for dinner tonight! I used to make this mac and cheese for get-togethers with our friends all the time, but since this recipe isn’t exactly low-cal, we stayed away from it while I was losing my pregnancy weight.

 

That was achieved a couple months ago, so this recipe is back in the rotation. This is a good one, y’all! Hope you love it.

Panera Copycat Mac and Cheese Recipe

Panera Copycat Mac and Cheese Recipe: Ready in 15 minutes, this mac and cheese recipe will be the last one your family ever uses. I know from experience! It's easy, cheesy, and oh so delicious. Click for the simple ingredient list and cooking instructions.

Ingredients

  • one box of elbow or rotini pasta
  • one stick unsalted butter
  • 1/2 cup flour (we’ve used all purpose, whole wheat, and brown rice flour)
  • one teaspoon salt
  • 1/2 teaspoon pepper
  • two cups milk (skim, 1%, or 2% will all work)
  • two cups shredded cheese (whichever kind you prefer)

Directions

  • Begin cooking pasta
  • While pasta is cooking, melt butter in medium size saucepan over medium to high heat
  • Once melted, whisk in flour, salt, and pepper
  • Slowly whisk in milk, stirring continuously
  • Reduce heat to medium low and mix in cheese
  • Stir continuously until melted and smooth
  • Pour cheese mixture onto pasta, mix, and serve!

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