Pbr Mac Cheese Recipes

PANERA MAC & CHEESE

Panera Mac & Cheese image

I have been looking for this yummy, very filling recipe and finally found it on a People magazine website. I think it tastes exactly like Panera, especially when reheated. Don't forget to add milk when reheating. I am writing this recipe as published, adding my little notes. Please read my edits before attempting to make this...I copied the recipe as written but I do not put anyour hot sauce in mine. 12/13/11 - I am changing the hot sauce to optional...The second time I made this, my DH put a little more than the 1/4 tsp (probably 1 extra drop) and all you could taste was hot sauce. I started making it without the hot sauce and it's fine. 3/21/16...I looked up this recipe for the milk measurement and the only word I saw was GROSS...lol...anyway...I DO NOT use hot sauce when I make mine...put too much in once and it was gross...when I put the dijon mustard in...I put half the amount in and taste it and go from there...Do not use yellow mustard because it will be tangy.

Provided by Chef Shelby

Categories Pasta Shells

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) package small shell pasta
1/4 cup butter
1/3 cup all-purpose flour
2 1/2 cups 2% low-fat milk (I used 1% milk)
6 slices American cheese, chopped (I used Land O Lakes white, presliced from the deli)
1 cup extra-sharp white cheddar cheese, shredded (I used an 8 oz block of Cabot Vermont extra sharp and cut into small pieces for better melting)
1 tablespoon Dijon mustard (I used a store brand-start with half the amount and taste as you go)
1 teaspoon kosher salt
1/4 teaspoon hot sauce (optional-I do not recommend using it. If you add too much then all you taste is the hot sauce)
paprika (optional-I use smoked paprika)

Steps:

Prepare pasta according to package directions.
Melt butter in a Dutch oven over low heat. (I just used a regular pan) Whisk in flour and cook 1 minute, whisking constantly.
Gradually whisk in milk, cook over medium heat, whisking until mixture thickens and is bubbly. Remove from heat.
Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat, 1 minute or until thoroughly heated. Sprinkle with paprika if desired. Serve immediately.

PBR MAC & CHEESE

Pbr Mac & Cheese image

Here's the scenario I find myself in often: it's Sunday night and my fridge is empty, save for a lonesome can of Pabst Blue Ribbon and some lox leftover from brunch. This is how to take these two antioxidant-rich, cancer-suckerpunching delicacies to the next level - the morbidly obese level.

Provided by mallory.gillikin

Categories One Dish Meal

Time 35m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ziti pasta
8 ounces beer
1/4 cup butter
2 sweet onions, chopped
6 ounces fresh chives
1 tablespoon minced garlic clove
8 ounces cream cheese
4 ounces smoked salmon
8 ounces lox, chopped into small pieces
1/2 cup milk
16 ounces shredded white cheese
1/4 cup flour
1 pinch salt (to season)

Steps:

Preheat oven to 350 degrees.
Boil pasta until al dente, strain and put aside.
In large saucepan, bring can of PBR and 1/2 stick of butter to a boil.
Add chopped onions and chives and let boil until onions are cooked. Add salt to taste.
Lower heat and stir in bag of shredded cheese, package of cream cheese, 1/2 cup milk and 1/4 of flour.
Stir until all is incorporated - if sauce is too thin, add more flour and if too thick, add more milk.
Add canned salmon and lox.
Pour sauce mixture over ziti into greased pan.
Top with more cheese and chives.
Bake in oven at 350 degrees until cheese melts, about 15 minutes.

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