COPYCAT PANERA MACARONI AND CHEESE

Note: This recipe and photo are from Shurgary Sweets

Yield: serves 8

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk (I used skim)
• 2 cup heavy cream
• 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dry mustard
• 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Directions:

1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

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GREEN BEANS AND POTATOES WITH BACON

4 tbsp stick butter
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained

In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.

Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.

Fold in green beans and heat through. Simmer, stirring gently occasionally.

Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.

Note: This recipe and photo were sent to me by a friend.