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 so creamy, rich, and flavorful. I probably make this mac and cheese at least once a week– it’s that good!
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There was a time when I used to eat Panera 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.
What’s in This Panera Mac and Cheese Recipe?
- Pasta: I used pipette (pipe rigate) pasta because that’s what I had on hand. I recommend medium shells because that’s what Panera uses, though any short pasta shape will work!
- Butter: Unsalted butter makes the cheese sauce super rich and creamy.
- Flour: All-purpose flour combines with the butter to create a roux that thickens up the sauce.
- Whole Milk + Heavy Cream: Help create a rich and creamy sauce that isn’t too heavy or fatty. I found that using all heavy cream was too rich and using all milk wasn’t quite rich enough, so I chose to use both in this recipe.
- Mustard Powder: This is the secret ingredient for the tastiest mac and cheese. It’s tangy and acidic, which helps cut the richness of the cheese. If you can’t find the powdered version, you can use about a teaspoon of yellow mustard instead.
- Cheese: Vermont cheddar is what makes this mac and cheese a true copycat. This cheese is known for its particularly sharp and bitter flavor that’s much stronger than a standard cheddar. I used Cracker Barrel brand, but you can use any brand.
Tips for Success
- Use freshly shredded cheese for the smoothest sauce. Preshredded cheeses are coated in starch to prevent sticking, and that makes them melt unevenly.
- Make sure the milk and cream are at room temperature; otherwise, they could seize when they come into contact with the hot pan, leading to a curdled appearance.
How to Store and Reheat
Store leftover Panera mac and cheese 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 Panera mac and cheese 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 turkey meatloaf or Kentucky Fried Chicken!
Panera Mac and Cheese Recipe
Ingredients
- 1 pound dry medium shell pasta (1 box)
- 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)
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
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
Make the Sauce: Boil 1 pound of medium shell pasta to al dente, drain, and let cool while you make the sauce. Melt 6 tablespoons of unsalted butter in a large pot over medium heat. Whisk in ¼ cup of all-purpose flour and cook until slightly golden and no longer floury-smelling. Gradually pour in 2 cups of whole milk milk first, then 1 cup of heavy cream cream, while whisking continuously. Once the mixture starts to bubble and thicken, stir in 1¼ teaspoons of kosher salt, ½ teaspoon of dry mustard powder, and a pinch of ground black pepper. Take the skillet off the heat. Then, add in 4 cups of shredded Vermont cheddar cheese and stir until completely melted and incorporated.
Stir in the Pasta: Add the pasta to the skillet and stir to coat. Taste, and add more salt if needed.
soooo cheesy!
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!