Panera bread macaroni and cheese recipe
Ingredients:
12 ounces gluten-free pasta (I used Tinkyada brown rice spirals)
¼ cup butter
½ cup gluten-free flour
2½ cups fat-free milk
6 slices American cheese, chopped
1 cup extra-sharp white cheddar cheese, shredded
1 tablespoon country Dijon mustard
1 teaspoon seasoned salt
¼ teaspoon hot sauce
Directions:
Prepare pasta per package directions, drain and set aside.
In the large pot in which you cooked the pasta, melt butter. Once melted, whisk in flour and cook for one minute, whisking constantly.
Slowly whisk in milk, cooking over medium heat until the mixture thickens (about 2 minutes).
Reduce heat to low.
Add cheeses, mustard, salt and hot sauce to the pot. Stir until cheeses are melted. Add pasta and stir to combine.
Serve and scarf down immediately.
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