Panera Macaroni And Cheese.

Panera macaroni and cheese is hands down the best macaroni and cheese I have ever had! If I'm sick, or even if it's just a rainy day, Panera will cure me. The small is $4.99 and the large $8.99, so with prices like that I don't get to enjoy it as much as I would like. I have tried, tried, and tried again to find a decent "copy cat" recipe and gave failed over and over again! It seems they have some magic ingredient! Then I decided to take the techniques and products used in several recipes and throw them all together to try to make the PERFECT Panera doppleganger. I was a little wary at first, but voila! I got about as close as I possibly could. So here it is ladies! The perfect and SIMPLE Panera macaroni and cheese. :)

Ingredients
1/4 pound Vermont Cheddar Cheese (the sharper the better.)
1/4 pound American Cheddar Cheese
1 cup milk
1 cup heavy whipping cream
5 tbsp butter
4 tbsp flour
1 package of pasta shells

Directions
1. Heat butter and a flour in bowl in microwave safe bowl, ten second intervals.
2. Take second bowl and mix cream and milk.
3. Whisk flour/butter mixture into cream/milk slowly.
4. Grate and/or crumble cheese and slowly add to roux while whisking slowly.
5. Pour over already cooked/drained pasta shells.
6. Let stand for ten minutes to thicken and then serve.