Easy Copycat Panera Mac and Cheese

Craving that creamy, velvety mac and cheese from Panera? Now you can recreate it at home with this Easy Copycat Panera Macaroni and Cheese recipe. This dish is all about a rich, smooth cheese sauce that perfectly coats your pasta for a satisfying meal. With ingredients like white cheddar, a touch of Dijon mustard, and a hint of American cheese for added creaminess, it delivers all the delicious comfort you love from Panera’s iconic dish. Whether you want to treat yourself or impress guests, this recipe is sure to become a go-to favorite.

Why You’ll Love This Recipe

1. Recreates Panera’s Iconic Flavor

This recipe delivers the same rich, creamy mac and cheese you love from Panera. Every bite is filled with that perfect cheese sauce!

2. Quick and Easy

With simple steps and common ingredients, this recipe is easy to prepare and can be ready in just under 30 minutes.

3. Customizable for Extra Creaminess

You can use the optional American cheese to give the sauce an extra creamy, luscious texture. Plus, you can adjust the amount of Dijon mustard and seasonings to suit your taste.

4. Perfect for Any Occasion

Whether it’s a weeknight dinner or a special family gathering, this mac and cheese is perfect for any occasion, served as a main dish or a side.

5. Homemade Goodness

Making this mac and cheese at home allows you to control the ingredients, avoiding preservatives and artificial flavors often found in store-bought versions.

Ingredients

  • Elbow macaroni or shell pasta
  • Unsalted butter
  • All-purpose flour
  • Whole milk
  • Heavy cream
  • Dijon mustard
  • Salt (adjust to taste)
  • Black pepper
  • White cheddar cheese (shredded)
  • American cheese (cubed, optional for extra creaminess)

Variations

  • Add-ins: Mix in cooked bacon, sautéed onions, or roasted vegetables like broccoli or spinach for a twist.
  • Cheese Options: Swap the white cheddar for sharp cheddar or a combination of mozzarella for a different flavor profile.
  • Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a spicy mac and cheese.
  • Vegan Version: Use plant-based butter, almond milk, and dairy-free cheese for a vegan-friendly mac and cheese.

How to Make the Recipe

Step 1: 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.

Step 2: 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 and forms the base for the sauce.

Step 3: 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 and coats the back of a spoon.

Step 4: Flavor the Sauce

Stir in the Dijon mustard, salt, and black pepper. Adjust the seasoning to taste.

Step 5: Add the Cheese

Reduce the heat to low and gradually add the shredded white cheddar cheese and cubed American cheese (if using), stirring until the cheese is fully melted and the sauce is smooth and creamy.

Step 6: Combine with Pasta

Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated with the creamy cheese sauce.

Step 7: Serve

Serve warm with an optional sprinkle of extra shredded cheese on top for extra flavor and texture.

Tips for Making the Recipe

  • Prevent Lumps: Always whisk the milk and cream into the roux slowly, a little at a time, to avoid lumps in the sauce.
  • Use Freshly Shredded Cheese: Freshly shredded cheese melts better than pre-shredded cheese, which can contain anti-caking agents.
  • Consistency: If the sauce is too thick, add a little more milk or cream to reach your desired consistency.
  • Make it Extra Cheesy: Add more shredded cheese on top before serving or even broil the mac and cheese for a few minutes to get a crispy, cheesy top.
  • Customize the Seasonings: Adjust the mustard, salt, and pepper to your taste to get the flavor you love.

How to Serve

This mac and cheese is perfect on its own or as a side dish. Pair it with grilled chicken, pulled pork, or a fresh green salad for a complete meal. For extra indulgence, top it with some crispy bacon bits or chopped herbs like parsley for added flavor.

Make Ahead and Storage

Storing Leftovers

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

Freezing

While mac and cheese can be frozen, it’s best to freeze it before baking, if possible. Store it in an airtight container or freezer-safe dish for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Reheating

To reheat, place the mac and cheese in a baking dish, cover with foil, and bake at 350°F for 15-20 minutes. You may need to add a splash of milk to restore creaminess. Alternatively, reheat on the stovetop over low heat, stirring occasionally.

FAQs

1. Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer, such as penne, rotini, or even shells.

2. Can I skip the American cheese?

Yes, but American cheese adds extra creaminess to the sauce. You can skip it if you prefer, or substitute it with more cheddar or another cheese of your choice.

3. Can I use skim milk instead of whole milk?

Whole milk gives the sauce a creamier texture, but you can use skim milk in a pinch. Just note that the sauce may be less rich.

4. Can I make this recipe ahead of time?

Yes, you can prepare the mac and cheese ahead of time and store it in the fridge. When ready to serve, simply reheat it in the oven or stovetop.

5. Is there a way to make this recipe spicier?

Yes, you can add a pinch of cayenne pepper, chili flakes, or even diced jalapeños to give the dish a spicy kick.

6. Can I use pre-shredded cheese?

While freshly shredded cheese works best, you can use pre-shredded cheese if needed. Keep in mind that it may not melt as smoothly.

7. How do I prevent lumps in the sauce?

Whisk the flour into the melted butter slowly, and when adding the milk and cream, do so gradually while constantly stirring to avoid lumps.

8. Can I freeze mac and cheese?

Yes, mac and cheese can be frozen, but the texture may change slightly when reheated. To freeze, store it in an airtight container and consume within 2 months.

9. How can I make this dish gluten-free?

To make this recipe gluten-free, use gluten-free pasta and a gluten-free flour blend for the roux.

10. Can I add vegetables to this recipe?

Yes, you can add vegetables like steamed broccoli, spinach, or roasted tomatoes to the mac and cheese for extra flavor and nutrition.

Conclusion

This Easy Copycat Panera Mac and Cheese recipe brings the creamy, comforting taste of Panera’s famous mac and cheese right into your home. With a simple roux, a few key ingredients, and plenty of cheesy goodness, this dish is quick, satisfying, and sure to please. Whether you’re enjoying it on its own or pairing it with a protein, it’s a perfect dish for any occasion. Enjoy the homemade version of this popular comfort food!

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Easy Copycat Panera Mac and Cheese


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  • Author: Lina Judi
  • Total Time: 25 minutes
  • Yield: 6 servings 1x

Description

Craving Panera’s creamy mac and cheese? This easy homemade version replicates the comforting, cheesy goodness, made with a smooth white cheddar sauce and optional American cheese for extra creaminess.


Ingredients

Scale
  • 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 shredded white cheddar cheese
  • 1/2 cup cubed American cheese (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 step ensures the sauce doesn’t taste like raw flour.

  • 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. Taste and adjust seasoning as needed.

  • Add the Cheese:
    Reduce the heat to low. Gradually add the shredded white cheddar cheese and cubed American cheese (if using), stirring until fully 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.

Notes

  • If you want a smoother, creamier texture, the American cheese is optional but highly recommended.
  • For a more intense cheese flavor, use a sharp white cheddar.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish, Comfort Food
  • Method: Stovetop
  • Cuisine: American

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