Panera Style White Cheddar Mac and Cheese

Panera Style White Cheddar Mac and Cheese 12 sides or 6 main dishes

16 oz   Pasta (shell, penne, gemelli, elbow, etc) 4 TBL butter 1/3 to 1/2 cup flour 2 1/2 cups heavy cream 4 oz white american cheese, chopped or torn in pieces 8 oz extra sharp white cheddar, shredded 1 TBL  Dijon mustard 1 tsp Kosher salt 1 tsp Frank's hot sauce pepper to taste
Cook pasta according to directions.  Drain well.
While the pasta cooks, melt the butter in a small sauce pan over medium heat.  When the butter has melted, whisk in flour.  Cook for 1 minutes whisking constantly.  Gradually whisk in the cream.  Whisk until there are no lumps.  Reduce heat to meduim-low and cook cream mixture, whisking frequently, until mixture thickens and bubbles, about 8 minutes.  

Remove from heat.  Gradually stir in the cheeses by the handful to allow the cheeses to melt before adding more.  

Stir in the mustard, salt, and hot sauce.  

Add pasta to the cheese mixture. Mix well.  Make sure to throughly coat all the pasta with the sauce.  Cook for an additional minute or two on medium-low heat until heated through.  Pepper to taste.
*When reheating leftovers add a little milk before heating.  

Texas Sheet Cake Thumbprint Cookies

Texas  Sheet Cake Thumbprint Cookies                       

makes 3 1/2 dozen

• Ingredients
Cookies
• 1 cup butter, room temperature
• 2/3 cup granulated sugar
• 2 egg
• 2 tsp vanilla
• 2 tsp baking powder
• 1 tsp salt
• 2 2/3 cup flour
• 1 cup semi-sweet chocolate chips, melted
Icing
• 3/4 cup butter
• 3Tbsp cocoa powder
• 4 1/2 Tbsp milk
• 3 3/4 cups powdered sugar

How to Make Icing

In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.

Place icing in refridgerator, while making cookies, to thicken.  Take out after first batch is out of oven.

Stir before using.  Should be thickend to a pudding consistency.

Spoon over thumbprints and spread to edges.  

How to Make Cookies

Preheat oven to 350°

In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.

Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.

Turn mixer to low and slowly add in flour. Dough will be thick.

In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.

Mix melted chocolate directly into cookie dough until evenly mixed.

Drop dough by a measured tablespoon sized mounds onto baking sheet. 

Press Thumb in the middle of cookie.

Bake for 7-9 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!

Transfer to a wire rack to cool.

Line a jelly roll pan or cookie sheet with wax paper.  Place cookies close together on wax paper. 

 

Spoon icing over thumbprints and spread to edges.

*store at room temperature for up to 3 days.

**Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.