Panera Mac and Cheese Recipe

5 from 5 votes

This copycat Panera mac and cheese recipe is loaded with tangy white cheddar cheese that's so creamy, rich, and flavorful.

Prep Time15

Cook Time20

Total Time35

Course: pasta, Side Dish, Sides

Cuisine: American

Servings: bowls

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

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.

Use freshly shredded cheese for the smoothest sauce. Pre-shredded cheeses are coated in starch to prevent sticking, which makes them melt unevenly.