Panera Bread Company, now known as Panera Bread, is a popular chain of bakery-cafes in the United States. It has its origins in St. Louis, Missouri, and its story dates back to 1981.
The company was initially founded by Ronald M. Shaich, who was inspired by the European bakery-cafes he encountered during a trip to Europe. He wanted to bring that concept back to the United States and offer a place where people could enjoy high-quality, freshly baked bread and other delicious food in a comfortable setting.
In 1981, Ronald Shaich and his business partner Louis Kane opened the first Panera Bread location in Kirkwood, a suburb of St. Louis, Missouri. The original name of the bakery-cafe was “The St. Louis Bread Company.” The concept was an immediate success, and customers loved the freshly baked bread, sandwiches, soups, and salads.
Over the years, the chain expanded its presence and popularity in the St. Louis area. In 1993, Au Bon Pain Co. Inc., a company that operated a chain of cafes and bakeries, purchased the St. Louis Bread Company. The acquisition brought in experienced management and resources, allowing for further growth. With the acquisition, the St. Louis Bread Company continued to expand beyond St. Louis and began operating under the Panera Bread name to establish a consistent national brand. The name change officially occurred in 1999.
Panera’s mac and cheese is known for its creamy and indulgent taste. The combination of different types of cheese creates a rich flavor profile that hits all the right notes.
For more delicious Panera recipes, try their Autumn Squash Soup, Napa Almond Chicken Salad, and Summer Corn Chowder.
Ingredients
- 1 stick unsalted butter
- 1 cup milk
- 2 cups heavy cream
- 8 oz. white cheddar cheese, shredded
- 4 oz. Velveeta cheese, cubed
- 1 LB elbow macaroni (Barilla preferred)
- ½ tsp. ground white pepper
- 1 tsp. dry mustard powder
- ½ lemon, juiced
- Kosher salt, to taste
Instructions
Boil the macaroni in salted water to al dente instructions, according to the box. Drain, rinse under cold water and set aside.
In a large sauté pan, melt the butter. On a medium-high heat, add the milk, heavy cream, mustard powder and white pepper. Stir and bring to a light simmer making sure not to scorch the bottom or burn the cream mixture. Once the cream mixture is simmering, add the white cheddar and Velveeta and whisk constantly until the cheese is completely melted and the mixture is creamy.
Add the lemon juice.
Add the cooked macaroni noodles and incorporate the pasta and cheese sauce very well. Add Kosher salt to taste.
Serve with Panera's Napa Almond Chicken Salad or Panera's Summer Corn Chowder and Enjoy!
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