Description

Enjoy the creamy, cheesy delight of Copycat Panera Mac and Cheese, a comforting homemade recipe featuring tender elbow macaroni enveloped in a rich, velvety cheese sauce made from sharp cheddar, Gruyere, and Parmesan. Perfect as a cozy dinner or a satisfying side dish, this recipe offers a nostalgic flavor, easy preparation, and customizable options to suit your taste, all made from scratch for maximum savoriness and comfort.

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Blend

1 1/2 cups sharp cheddar cheese, freshly grated
1 cup Gruyere cheese, freshly grated
1/2 cup Parmesan cheese, freshly grated

Sauce

4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
1 tsp Dijon mustard
1/2 tsp garlic powder
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until al dente, about 7-8 minutes. Drain and set aside. The pasta should be tender but firm enough to hold the sauce well.
Make the Roux: In a large saucepan, melt butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, whisking constantly to form a smooth paste. This roux will thicken the cheese sauce perfectly.
Add Milk and Seasonings: Slowly pour in the whole milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer. Add garlic powder, Dijon mustard, salt, and black pepper. Stir well until the sauce thickens and coats the back of a spoon.
Melt the Cheeses: Reduce heat to low and gradually stir in the sharp cheddar, Gruyere, and Parmesan cheeses. Keep stirring until the cheese fully melts and the sauce is smooth and creamy.
Combine Pasta and Cheese Sauce: Add the cooked elbow macaroni to the cheese sauce. Gently fold together until every piece of pasta is fully coated in creamy cheese goodness.
Serve or Bake: Serve immediately for a luscious, creamy dish or transfer to a baking dish. Top with breadcrumbs and bake until golden and bubbly for a delightful crunchy finish.

Notes

Use freshly grated cheese for best melting results; pre-shredded cheese contains additives that can affect texture.
Don’t skip the Dijon mustard—it adds a subtle tang and depth to the sauce.
Whisk constantly during roux preparation to prevent lumps and ensure a silky sauce.
Melt cheese on low heat slowly to avoid a grainy texture.
Cook pasta al dente so it holds its shape when combined with sauce or baked.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 6g
Sodium: 550mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 18g
Cholesterol: 70mg