Broccoli Cheddar Macaroni and Cheese is made with shell pasta in a rich and creamy sauce with broccoli and carrots.
A new Panera Bread location opened up near us and I have yet to go. You see I wanted to try their Broccoli Cheddar Macaroni and Cheese for myself, but I never got there. I had found the recipe ingredients online and decided to make it myself.
However, because I can’t honestly say it tastes exactly the same, I’m not going to classify this as a copycat recipe. I also left out a few of their ingredients, but honestly I don’t need to taste theirs to know how good this pasta recipe tastes. AMAZING!
Ingredients Needed
For this recipe you’ll need the following ingredients:
- Shell pasta-I wanted to keep it somewhat the same so I used the same pasta shape, but you can use any medium shape like macaroni, rotini, bow tie or gemelli would work well too.
- Butter
- All Purpose Flour
- Broccoli Florets-I used defrosted frozen, but you can use fresh once you’ve steamed them
- Finely Chopped Carrots
- Heavy Cream-You can substitute half&half
- Tabasco
- Dijon Mustard
- Tomato Paste
- Shredded Cheddar Cheese
How do you make Broccoli Cheddar Macaroni and Cheese?
Start by bringing a large pot of water to a boil and cook pasta according to package directions. Cooking times may vary slightly depending on the shape and size of your pasta. Once the pasta is cooked drain the water and place the pasta back into the pot.
While the pasta is cooking, it’s time to make the sauce. Add the butter to a medium saucepan and melt over medium high heat; then add the chopped broccoli and carrots. Stir for 1 minute; then add the flour and whisk.
Next, add the heavy cream, tabasco, mustard, tomato paste and cheese. Stir until the cheese is melted and the sauce thickens; then add it to the cooked pasta and mix well. The pasta and sauce will be soupy, but will firm up when baked.
Finally, add the macaroni and cheese to a 2 quart oven safe baking dish and bake for 30 minutes until hot and bubbly.
This Broccoli Cheddar Macaroni and Cheese was fabulous and super creamy. Though I’m not sure if it tastes just like Panera Bread’s recipe, it’s definitely worth making again. ~Enjoy!
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More Macaroni and Cheese Recipes
- Chorizo Macaroni and Cheese
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- Three Cheese Mac n’ Cheese
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Broccoli Cheddar Macaroni and Cheese
Ingredients
- 2 cups shell pasta (dry)
- 2 tablespoons butter
- 1 cup finely chopped broccoli florets
- 1/4 cup minced carrots
- 2 tablespoons all purpose flour
- 1 1/2 cup heavy cream
- 1 dash tabasco sauce
- 1 teaspoon dijon mustard
- 1 teaspoon tomato paste
- 8 ounces shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Start by bringing a large pot of water to a boil and cook pasta according to package directions. (Cooking times may vary slightly depending on the shape and size of your pasta). Once the pasta is cooked drain the water and place the pasta back into the pot.
- Add the butter to a medium saucepan and melt over medium high heat; then add the chopped broccoli and carrots. Stir for 1 minute; then add the flour and whisk.
- Next, add the heavy cream, tabasco, mustard, tomato paste and cheese. Stir until the cheese is melted and the sauce thickens; then add it to the cooked pasta and mix well. (The pasta and sauce will be soupy, but will firm up when baked).
- Finally, add the macaroni and cheese to a 2 quart oven safe baking dish and bake for 30 minutes until hot and bubbly.
Notes
No where do you mention the oven temperature setting for the 30 minute bake.
I apologize, it is 350 degrees F.