The recipe also included spinach to the mac and cheese, which I knew would not pass muster with my kids (unless it’s a stir fry, my kids prefer their vegetables served separately). Scanning the recipe, there was very little cheese relative to most macaroni and cheese recipes, which is good from a health perspective, but I was concerned about the taste and whether or not the recipe would yield the ooey gooey rich cheesy taste and texture of an authentic macaroni and cheese. When I came across a recipe for a smoked Gouda macaroni and cheese on Cooking Light, I took a closer look to see whether or not this healthier version of mac n’ cheese would pass the test in our house. If there are leftovers, add ½ cup milk when reheating the leftovers to loosen up the sauce.This Creamy Smoked Gouda Macaroni and Cheese is a lightened up version with Greek yogurt and a secret ingredient.Įver since I took a bite of Chef Plum’s Gouda Macaroni and Cheese with Smoked Avocado Salsa at the Culinary Exploration Workshop, and then again, at his Dinner Underground in Newtown, CT, I’ve been thinking about recreating a healthier version of this comfort food dish in my own kitchen. Alternatively, if the sauce is too thin, simmer it gently with the pasta until it reaches the desired level of thickness. If the cheese sauce is too thick, add a splash of milk to thin it out.If the pasta cooled down while you were waiting for the cheese sauce to cook, simmer the mixture over medium-low heat until it's warmed through. Add the cooked pasta to the cheese sauce and stir to combine.When all the cheese is added and incorporated, stir in the salt and pepper. Remove the pot from the heat and add the white cheddar cheese one handful at a time, stirring until it's melted before adding the next handful of cheese.Cook for 10 minutes, until the liquid has thickened. Add the Dijon mustard and bring the mixture to a simmer over medium heat. Slowly whisk in the milk and heavy cream.Add the flour and cook, stirring constantly, until the roux is frothy and smells nutty, about 3 to 5 minutes.Meanwhile, in a large pot, melt the butter over medium heat until it's bubbly and melted, about 2 minutes.In a large stockpot, cook the pasta in salted water according to the package directions.As a bonus, our recipe only took 30 minutes from start to finish, so you might want to read on and check it out. How did it stack up? Spoiler alert: We loved it. But, we wanted to see if a fresh, scratch-made Panera mac and cheese copycat recipe could compete with the real deal. It's not really that surprising, especially when you consider that Today reports that Panera serves over 3 million servings of mac and cheese each month. It does arrive premade and frozen at each store, though. They do use clean ingredients, and their food is free of artificial colors, preservatives, sweeteners, and other flavors from artificial sources. The thing about it, though, is Panera's mac and cheese isn't as fresh as you think. It's hard to maintain self-control and just order a small we'd order a large and take home leftovers, but we're pretty sure we'd eat the whole thing in one sitting! Put it all together, and it creates some of the creamiest mac and cheese you'll find. It doesn't get better than tender pasta swimming in an abundance of Panera's rich, slightly tangy sauce. It's creamy, and cheesy, and every bite makes us a little bit happier than we were before we got started.įor a long time, Panera Bread's Mac and Cheese has been our favorite version, and we thought it would be impossible to replicate it at home. Macaroni and cheese is comfort food defined.
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