Go Back
Panera-Inspired Broccoli Cheddar Mac
Melissa Hart

Panera-Inspired Broccoli Cheddar Mac

This variation folds tiny steamed broccoli pieces into white-cheddar shells, echoing the soup-and-mac overlap associated with Panera. The florets are chopped small and dried so they distribute without watering the sauce. Carrot adds color in fine shreds but stays secondary to white cheddar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz small pasta shells
  • 3 cups very small broccoli florets
  • 1/2 cup finely shredded carrot
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 can 12 oz evaporated milk
  • 1 cup whole milk
  • 8 oz white American cheese chopped
  • 8 oz sharp white cheddar shredded
  • 1 tsp kosher salt

Method
 

  1. Steam the broccoli until tender-crisp, drain and blot dry; chop any large pieces.
  2. Boil the shells until just tender, adding carrot for the final minute, then reserve pasta water and drain.
  3. Melt butter, whisk in flour for 1 minute, add both milks and simmer gently until lightly thickened.
  4. Remove from heat and melt in American cheese, white cheddar and salt.
  5. Fold in shells, carrot and broccoli and loosen with reserved pasta water as needed.