Name: Panera Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound elbow macaroni; 1/4 cup butter; 1/4 cup all-purpose flour; 2 1/2 cups milk (whole preferred); 1 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon Dijon mustard; 1 pound white sharp cheddar cheese, shredded

Why You’ll Love Panera Mac and Cheese Recipe

It captures the classic Panera flavor you know and love.

It’s quick and easy to make on the stovetop.

Perfect for family dinners, weeknight meals, or cozy comfort food nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups medium shell pasta
1 tablespoon kosher salt
4 tablespoons salted butter
1/4 cup all‑purpose flour
1/4 teaspoon fresh ground black pepper
2 1/2 cups 2% or whole milk
2 cups freshly shredded white cheddar cheese
1/4 cup freshly shredded parmesan cheese
4 slices deli‑style white American cheese, torn into pieces

Directions

Bring a large pot of water to a boil, add the kosher salt, then add the pasta and cook according to package directions until al dente. Drain and set aside.
In a saucepan over medium‑low heat, melt the butter. Once melted, whisk in the flour and cook for 1–2 minutes until smooth.
Add the black pepper, then slowly pour in the milk, whisking constantly to prevent lumps.
Bring the milk mixture to a boil, stirring frequently, then reduce heat and cook for about 2 minutes until it thickens.
Lower the heat and add the white cheddar, parmesan, and American cheese, stirring until the sauce is smooth and creamy.
Add the cooked pasta to the cheese sauce and stir until fully coated.
Serve immediately while hot and creamy.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Add protein: Stir in cooked chicken, bacon pieces, or diced ham for a heartier meal.
• Spicy twist: Add a pinch of cayenne pepper or hot sauce to the cheese sauce.
• Vegetable boost: Mix in steamed broccoli or sautéed spinach for extra nutrition.
• Breadcrumb topping: Sprinkle seasoned breadcrumbs and bake for 10 minutes for a crispy top.

Storage/Reheating

• To store: Refrigerate leftovers in an airtight container for up to 3–4 days.
• To reheat: Warm in the microwave or on the stovetop, adding a splash of milk to loosen the sauce if it thickens.

FAQs

What type of pasta is best for Panera Mac and Cheese?

Medium shell pasta or similar short shapes work best to hold the creamy sauce.

Can I use low‑fat milk?

Whole or 2% milk is recommended for creaminess, but low‑fat milk can be used with a slightly thinner sauce.

How do I prevent the sauce from becoming grainy?

Add cheese slowly and keep heat low once the cheese is added to prevent it from separating.

Can I make this mac and cheese ahead of time?

Yes, but it’s best served fresh; reheat just before serving for best texture.

Is this recipe gluten‑free?

Not as written. Use gluten‑free pasta and a gluten‑free flour alternative to make it gluten‑free.

Can I freeze leftovers?

Freezing is not recommended as the texture may change once thawed.

What cheeses make it closest to Panera’s version?

White cheddar and American cheese help mimic the creamy, mild flavor.

How can I make it creamier?

Use a combination of milk and cream or add more American cheese.

Can I bake this instead of stovetop?

Yes, after combining, bake at 350°F until bubbly for a baked version.

How do I reheat without drying it out?

Add a splash of milk while reheating to restore creaminess.

Conclusion

This Panera Mac and Cheese copycat recipe brings all the creamy, cheesy comfort of your favorite café dish right into your kitchen in about 20 minutes. With simple ingredients and easy steps, it’s a go‑to for weeknight dinners and comfort food cravings.