Panera Bread Asian Sesame Salad With Chicken

From our popular recipe results for Panera Bread Asian Sesame Salad With Chicken with suggestions below for bread, pasta, quick.

Recipe Category: Pasta

Genuine Homemade Mac Cheese Recipe


  • :Makes 4 To 5 Servings
  • vegetable oil spray for the pan
  • salt for the pasta water
  • ½ pound elbow macaroni
  • 2 tablespoons butter
  • 1½ tablespoons unbleached all-purpose flour
  • heaping ¼ teaspoon salt
  • 1 tablespoon dry mustard
  • a big dash of cayenne pepper (up to 1/8 teaspoon)
  • 2 cups milk
  • 1 cup (packed) grated sharp cheddar cheese
  • ½ cup grated parmesan cheese
  • 2 slices whole wheat bread, toasted and crumbled
  • Method

  • Spray a 1-quart gratin dish or an 8-inch square baking pan with vegetable oil spray, and set aside
  • Set the oven rack on the highest rung that will fit your baking pan (this will help the top brown nicely) and preheat the oven to 350°f
  • Put a medium-sized pot of cold water to boil over high heat, and add a tablespoon of salt
  • Place a large colander in the sink
  • When the water boils, add the macaroni, keeping the heat high
  • Cook for the amount of time recommended on the package, tasting the macaroni toward the end of the suggested time to be sure it is not getting overcooked
  • When it is just tender enough to bite into comfortably but not yet mushy, dump the pasta-and-water into the colander
  • Run cold water over the pasta to bring it to room temperature so that it stops cooking
  • Shake to mostly drain (it’s okay to leave some water clinging)
  • Leave it in place—you’ll need it in just a few minutes
  • To make the cheese sauce, melt the butter over low heat, in the same pot you used to cook the macaroni
  • When the butter is melted, use a whisk to beat in the flour, salt, mustard, and cayenne
  • Keep whisking for a few seconds, until the mixture forms a thick paste
  • Then slowly drizzle in the milk, still vigorously whisking, so the sauce becomes smooth as the milk is incorporated
  • Keep cooking and stirring (switching from the whisk to a wooden spoon) for 2 to 3 minutes, or until the mixture is velvety, thick, and smooth
  • Sprinkle in about two-thirds each of the cheddar and the parmesan, and stir until the cheeses are fully blended in
  • Remove the pot from the heat
  • Add the cooked macaroni and the remaining cheddar to the cheese sauce
  • Stir until all the pasta is well coated
  • Transfer the mixture to the prepared baking pan, and top with the breadcrumbs and the remaining parmesan
  • Set the pan on a foil-lined baking tray to catch any drips, and bake, uncovered, for about 20 minutes, or until bubbly around the edges and crisp and golden on top
  • Serve hot
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