Panera Mac & Cheese

• 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)

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

shell pasta, butter, flour, milk, american cheese, cheddar cheese, amount, kosher salt, hot sauce, paprika

Taken from www.food.com/recipe/panera-mac-cheese-466513 (may not work)