Copycat Panera Macaroni and Cheese

Panera’s Macaroni and Cheese is iconic—ultra creamy, rich, and loaded with cheesy goodness. Now you can enjoy this comforting dish from the comfort of your own kitchen with this easy Copycat Panera Macaroni and Cheese recipe. It’s made with simple ingredients and takes less than 30 minutes, making it perfect for weeknights, potlucks, or a cozy dinner.

When my family first tried Panera’s famous Mac and Cheese, my husband declared, “This is the best mac and cheese ever!” So, of course, I had to figure out how to recreate it at home. After a few trials, I nailed the perfect creamy consistency and cheesy flavor. Now, this homemade version has become a go-to comfort meal in our house. It’s so good that my kids request it for dinner and their lunchboxes the next day—it’s a total win!

Why You’ll Love Copycat Panera Macaroni and Cheese

•Creamy & Cheesy: Just like Panera’s version, this mac and cheese is luxuriously smooth.

•Quick and Easy: Ready in under 30 minutes with minimal effort.

•Simple Ingredients: Made with pantry staples—no fancy ingredients needed.

•Family Favorite: A guaranteed hit for kids and adults alike.

Ingredients Notes For Copycat Panera Macaroni and Cheese

•Pasta: Use small pasta shells or elbow macaroni for that classic look.

•White Cheddar Cheese: Sharp white cheddar is the star of this dish—melted to perfection.

•Heavy Cream & Milk: A combination of both creates that velvety, creamy texture.

•Butter: Adds richness and depth of flavor.

•Flour: Used to thicken the sauce and create a roux.

•Mustard Powder: A small amount enhances the cheesy flavor without overpowering.

•Salt & Pepper: Season to taste for the perfect balance.

Recipe Steps

1.Cook the Pasta:

•Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.

2.Make the Cheese Sauce:

•In a large saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for 1–2 minutes to form a roux.

•Slowly add the milk and heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer.

3.Add the Cheese:

•Reduce the heat to low and stir in the shredded white cheddar cheese, mustard powder, salt, and pepper. Stir until smooth and creamy.

4.Combine:

•Add the cooked pasta to the cheese sauce and mix until fully coated.

5.Serve:

•Serve immediately for the ultimate creamy experience.

Storage Options

•Refrigerate: Store in an airtight container in the fridge for up to 4 days.

•Reheat: Warm gently on the stove with a splash of milk to restore creaminess.

Variations & Substitutions

•Add Protein: Stir in cooked chicken, bacon, or ham for a heartier dish.

•Veggie Boost: Mix in steamed broccoli, peas, or spinach.

•Spice It Up: Add a pinch of cayenne pepper or hot sauce for a kick.

Frequently Asked Questions

Q: Can I use pre-shredded cheese?

While convenient, pre-shredded cheese may not melt as smoothly. For best results, shred the cheese fresh from a block.

Q: What if my cheese sauce is too thick?

Add a little more milk or cream, a splash at a time, until you reach your desired consistency.

Q: Can I freeze leftovers?

Mac and cheese can be frozen, but the texture may change slightly upon reheating. For best results, eat it fresh or refrigerated.

Conclusion

This Copycat Panera Macaroni and Cheese recipe brings all the creamy, cheesy comfort of the restaurant classic to your own kitchen. Quick to make and perfect for any occasion, it’s a dish your whole family will love—no takeout required! 🍲✨

Copycat Panera Macaroni and Cheese

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Course: Main Course, Side Dish

Kitchen: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

• ▢ 1 lb elbow macaroni or shell pasta
• ▢ 1/4 cup unsalted butter
• ▢ 1/4 cup all-purpose flour
• ▢ 2 cups whole milk
• ▢ 1 cup heavy cream
• ▢ 1 teaspoon Dijon mustard
• ▢ 1/2 teaspoon salt adjust to taste
• ▢ 1/2 teaspoon black pepper
• ▢ 2 cups white cheddar cheese shredded
• ▢ 1/2 cup American cheese cubed (optional, for extra creaminess)

Instructions

• Cook the Pasta:
• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
• Make the Roux:
• In a large saucepan or skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth (this removes the raw flour taste).
• Add Milk and Cream:
• Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce begins to thicken.
• Flavor the Sauce:
• Stir in the Dijon mustard, salt, and black pepper.
• Add the Cheese:
• Reduce the heat to low and gradually add the shredded white cheddar cheese and cubed American cheese (if using), stirring until melted and creamy.
• Combine with Pasta:
• Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated.
• Serve:
• Serve warm with an optional sprinkle of extra shredded cheese on top.