Copycat Panera Mac and Cheese Recipe

Panera Mac and Cheese is creamy, rich, and comforting, and this copycat recipe makes it easy to bring that same white cheddar flavor into your own kitchen. With simple ingredients, tender pasta, and a smooth cheese sauce, this homemade version is a quick family-friendly meal you can make on the stovetop.

The Best At-Home Panera Bread Mac and Cheese Recipe

If you love creamy mac and cheese, this copycat Panera Mac and Cheese recipe is one to keep. Panera Bread’s mac and cheese is known for its velvety white cheddar sauce and soft shell-style pasta, and this homemade version uses the same comforting combination in a simple stovetop method.

The beauty of this recipe is that it does not require a long ingredient list or complicated steps. You start with pasta, make a classic roux with butter and flour, whisk in milk, and finish the sauce with extra-sharp white cheddar cheese, a little ground mustard, and salt. The result is a smooth, cheesy sauce that coats every piece of pasta beautifully.

This recipe is especially useful for busy weeknights because it comes together quickly and uses pantry and refrigerator staples. It is also kid-friendly, easy to double, and perfect for serving as either a main dish or a comforting side. For the closest Panera-style result, use conchiglie pasta, but elbow macaroni or small shells will also work well.

Featured Ingredients

Pasta: Panera-style mac and cheese is commonly made with conchiglie, a small shell-shaped pasta that catches the cheese sauce well. If you cannot find conchiglie, elbow macaroni, small shells, or another short pasta shape will work.

Roux: A roux is made by cooking butter and flour together. It thickens the sauce and gives the mac and cheese its creamy texture. Whisk it well so the sauce stays smooth.

Milk: Whole milk gives the sauce a rich, creamy consistency. If needed, 2% milk can be used, but whole milk creates the best texture.

Cheese: Extra-sharp white cheddar cheese gives this recipe its signature flavor and color. For the smoothest sauce, shred the cheese before adding it to the pan.

Seasonings: Ground mustard and salt are simple but important. The mustard adds depth without making the sauce taste spicy, while salt helps balance the richness of the cheese.

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How to Make Panera Mac and Cheese

Cook the Noodles

Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente according to the package directions. Drain the noodles and set them aside while you prepare the cheese sauce.

Make the Roux

Melt the butter in a large skillet or pot over medium heat. Add the flour and whisk until the mixture becomes a paste. Let it cook briefly so the flour taste disappears, but do not let it brown.

Add the Milk

Slowly pour the milk into the roux while whisking constantly. Continue whisking for 3 to 4 minutes, or until the sauce begins to thicken and becomes smooth. This step is important for creating a creamy, lump-free sauce.

Add the Cheese and Seasonings

Stir in the shredded extra-sharp white cheddar cheese, ground mustard, and salt. Mix gently until the cheese melts completely and the sauce is glossy and creamy.

Toss with Pasta

Add the cooked noodles to the cheese sauce and stir until every piece is coated. Serve the mac and cheese right away while it is hot, creamy, and freshly made.

Best

Mac and Cheese Sauce

A smooth cheese sauce is the foundation of great stovetop mac and cheese. Whisk the milk in slowly and melt the cheese gently for the creamiest result.

FAQ

Storage

Let the mac and cheese cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days.

To reheat: For the best texture, warm the mac and cheese on the stovetop over low to medium heat. Add a splash of milk and stir frequently until the sauce becomes creamy again and the pasta is heated through.

Tutorial

How to Adjust Pasta Sauce

If your sauce is too thick, add milk gradually. If it is too thin, continue warming it gently and stirring until it thickens.

Copycat Panera Mac and Cheese

This copycat Panera Mac and Cheese is creamy, cheesy, and easy to make at home with pasta, white cheddar, milk, butter, flour, and simple seasonings.

By: Lee Funke

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 4

Ingredients

• 8 oz. dried elbow macaroni or conchiglie, or another small pasta shape
• 2 tablespoons butter
• 2 tablespoons flour
• 1 ¼ cups whole milk
• 8 oz. shredded extra-sharp white cheddar cheese, about 2 cups
• ½ teaspoon ground mustard
• ½ teaspoon salt

Instructions

• Bring a large pot of salted water to a boil.
• Cook the noodles until al dente, then drain and set aside.
• Heat a large skillet over medium heat and add the butter. Once melted, whisk in the flour and cook for 1 minute, or until a paste forms.
  
• Slowly pour the milk into the roux while whisking constantly. Continue whisking for 3 to 4 minutes, until the sauce thickens and becomes smooth.
• Stir in the shredded white cheddar cheese, ground mustard, and salt. Mix until the cheese melts completely.
  
• Add the cooked noodles to the sauce and stir until evenly coated. Serve immediately.
  

Tips & Notes

• If the cheese sauce is too thick, add 1 tablespoon of milk at a time until it reaches your preferred consistency.
• This recipe can be doubled for a larger batch.
• Serve immediately for the creamiest texture.

Nutrition

Calories: 535 kcal,
Carbohydrates: 52 g,
Protein: 22 g,
Fat: 27 g,
Fiber: 2 g,
Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.