Updated
If you love Panera mac and cheese as much as I do, you need this recipe in your life. This copycat Panera mac and cheese recipe is a dead ringer for the real thing. It’s loaded with tangy white cheddar cheese that’s creamy, rich, and flavorful. I probably make this mac and cheese at least once a week—it’s that good!
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“Yum! I made this for lunch today; it was quick and tasty. The sauce came together in the time it took to boil the water and cook the noodles. Great recipe!” -Nora
There was a time when I used to eat Panera Bread’s mac and cheese at least twice a week for lunch. Put it in the bread bowl, and I was done for. When I started working from home, I missed my favorite mac and cheese so much that I knew I had to figure out a way to get my fix without leaving the house. This copycat Panera mac and cheese recipe is so spot on, if I close my eyes, I can almost hear the Panera playlist in my head.
Panera Mac and Cheese Recipe
Ingredients
- 1 pound dry medium shell pasta (1 box), or any short pasta will work
- 6 tablespoons unsalted butter (¾ stick)
- ¼ cup all-purpose flour
- 2 cups whole milk room temperature
- 1 cup heavy cream room temperature
- 1¼ teaspoons kosher salt
- ½ teaspoon dry mustard powder
- freshly ground black pepper to taste
- 4 cups freshly shredded Vermont Cheddar cheese I used Cracker Barrel but you can use any brand
Instructions
- Boil the pasta to al dente according to package directions. Drain over a colander and let cool slightly while you make the sauce.1 pound dry medium shell pasta
- Melt the butter in a large pot over medium heat. Whisk in the flour and cook until slightly golden and no longer floury-smelling.6 tablespoons unsalted butter, ¼ cup all-purpose flour
- Gradually pour in the milk first, then cream, while whisking continuously.2 cups whole milk, 1 cup heavy cream
- Once the mixture starts to bubble and thicken, stir in the salt, dried mustard, and pepper.1¼ teaspoons kosher salt, ½ teaspoon dry mustard powder, freshly ground black pepper
- Take the skillet off the heat. Then, add in the cheese and stir until completely melted and incorporated.4 cups freshly shredded Vermont Cheddar cheese
- Add the pasta to the skillet and stir to coat. Taste, and add more salt if needed.
Becky’s Tips
- Use freshly shredded cheese for the smoothest sauce. Pre-shredded cheeses are coated in starch to prevent sticking, which makes them melt unevenly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Panera Mac and Cheese Step by Step
Prepare the pasta: Cook one pound of pasta to al dente according to package directions. Drain over a colander and let cool slightly while you make the sauce.
Combine butter and flour: Melt 6 tablespoons of butter in a large pot over medium heat. Whisk in 1/4 cup of flour and cook until slightly golden and no longer floury-smelling.
Add the milk and cream: Gradually pour in 2 cups of milk first, then 1 cup of cream, while whisking continuously.
Add the seasoning: Once the mixture starts to bubble and thicken, stir in 1 1/4 teaspoons of salt, 1/4 teaspoon dried mustard, and freshly ground pepper.
Stir in the cheese: Take the skillet off the heat. Then, add in the 4 cups of cheese and stir until completely melted and incorporated.
Add the pasta: Add the pasta to the skillet and stir to coat. Taste, and add more salt if needed.
Transfer to a serving bowl: Transfer the pasta to a bowl and enjoy.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, stirring in more cream or milk as needed to loosen and rehydrate the sauce.
Serving Suggestions
This makes such a great side dish for any meal. When I want to make it feel like we have Panera Bread at home, I’ll serve it with a Strawberry Salad or my favorite Grilled Chicken Cordon Bleu Sandwich. But I also love it with classic meals, like hearty Turkey Meatloaf, or everyone’s favorite—Copycat Kentucky Fried Chicken!
I am making this recipe for Thanksgiving (thank you for the recipe!). I like to do as much as possible in advance. Can I freeze it before cooking it or do I need to cook it before freezing it? I appreciate your advice. Elizabeth
Hi Elizabeth, we recommend fully cooking before freezing!
Yum! I made this for lunch today; it was quick and tasty. The sauce came together in the time it took to boil the water and cook the noodles. Great recipe!