Panera Mac and Cheese Recipe
This copycat Panera mac and cheese recipe is loaded with tangy white cheddar cheese that's so creamy, rich, and flavorful. Step-by-step photos can be seen below the recipe card.
Servings: 6 bowls
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.
Video
Notes
Storage: Store 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.
Nutrition
Serving: 1bowl | Calories: 892kcal | Carbohydrates: 67g | Protein: 32g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 160mg | Sodium: 1025mg | Potassium: 397mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1820IU | Vitamin C: 0.3mg | Calcium: 680mg | Iron: 1mg