This Copycat Panera macaroni and cheese is ultra-creamy, rich, and cheesy, just like the one from your favorite café! Made with white cheddar cheese, a velvety Cream Sauce, and tender pasta, this homemade version is even better than the original. It’s a quick and easy comfort food that comes together in just 30 minutes! 
Ingredients
For the Mac and Cheese:
- 1 lb (450 g) pasta (shells, elbow, or cavatappi)
- 4 tbsp (60 g) butter
- ¼ cup (30 g) all-purpose flour
- 2 cups (480 ml) milk (whole milk preferred)
- 1 cup (240 ml) heavy cream
- 1 tsp Dijon mustard (secret ingredient for depth)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 ½ cups (250 g) sharp white cheddar cheese, shredded
- ½ cup (50 g) American cheese or Gruyère cheese, shredded (for extra creaminess)
Directions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente according to package directions.
- Drain and set aside, reserving ½ cup of pasta water if needed for thinning the sauce.
Step 2: Make the Cheese Sauce
- In a large saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk and heavy cream, stirring until smooth.
- Add Dijon mustard, garlic powder, salt, and black pepper.
- Cook, stirring constantly, until the sauce thickens (about 3-5 minutes).
Step 3: Add the Cheese
- Lower the heat to medium-low and stir in the shredded cheddar and American cheese until melted and smooth.
- If the sauce is too thick, add a splash of pasta water or milk to loosen it.
Step 4: Combine and Serve
- Add the drained pasta to the sauce and stir until well coated.
- Serve warm, garnished with extra cheese or fresh parsley if desired.
Notes
- For a smoother sauce: Use freshly grated cheese instead of pre-shredded.
- Want a baked version? Transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes.
- Make it extra rich: Swap American cheese for Gruyère or cream cheese.
- Storage: Refrigerate for up to 4 days. Reheat with a splash of milk to keep it creamy.
Why This Recipe Works
The combination of sharp white cheddar and creamy American cheese creates the signature smooth texture, while the Dijon mustard and garlic powder enhance the flavor, making it just like Panera’s, if not better!
Conclusion
This Copycat Panera Mac and Cheese is a dreamy, creamy, and irresistibly cheesy dish that’s quick and easy to make. Perfect for family dinners, meal prep, or satisfying comfort food cravings, it’s guaranteed to be a hit! Try it today and enjoy café-style mac and cheese at home!
Frequently Asked Questions
Can I make this Copycat Panera Mac and Cheese ahead of time, and how should I store it?
Yes, you can absolutely make this mac and cheese ahead of time! Prepare the mac and cheese completely, then let it cool. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk or cream to the mac and cheese to restore its creamy texture and prevent it from drying out; reheat in the microwave or on the stovetop over low heat, stirring frequently.
What cheese substitutions can I use in this recipe, and how will they affect the flavor?
You can substitute the sharp white cheddar with other sharp cheeses like extra sharp cheddar, Gruyère, or a blend of cheddar varieties; the flavor will change slightly depending on the cheese’s sharpness. For the American cheese, Gruyère or cream cheese can be used for extra creaminess, or Monterey Jack for a milder flavor; adjust the amount to your preference, aiming for about ½ cup of the alternative cheese. Remember that different cheeses have different melting properties, so monitor the sauce’s consistency.
How do I know when the cheese sauce is perfectly cooked and the mac and cheese is ready?
The cheese sauce is ready when it thickens enough to coat the back of a spoon, usually after about 3-5 minutes of stirring after adding the milk and cream. The sauce should be smooth and velvety before you add the cheese. The mac and cheese is ready when the pasta is al dente (slightly firm to the bite) and fully coated in the cheese sauce; the sauce should cling to the pasta and be evenly distributed.
Can I double or triple this recipe to serve a larger crowd?
Yes, you can easily scale up this recipe! When doubling the recipe, use a larger saucepan to make the cheese sauce and ensure the pasta pot is large enough to accommodate the increased volume. Cooking times for the sauce may need to be slightly extended, and you might need to add more pasta water or milk to adjust the consistency. For a triple batch, consider making the sauce in two batches to ensure even cooking and prevent sticking.
What are the nutritional highlights of this Copycat Panera Mac and Cheese?
This mac and cheese provides calcium and protein from the cheese and milk, contributing to bone health and muscle building. The pasta offers carbohydrates for energy. The dish also contains some fat from the butter and cream, which adds richness and flavor. While this recipe is a comfort food treat, it’s important to enjoy it in moderation as part of a balanced diet.
Copycat Panera Macaroni and Cheese
This creamy and delicious mac and cheese is a perfect homemade replica of the cherished Panera favorite.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz elbow macaroni cooked according to package instructions
- 1 cup sharp white cheddar cheese shredded
- 0.5 cup American cheese cubed
- 1.25 cups milk preferably whole milk
- 1 tbsp butter unsalted
- 0.5 tsp salt or to taste
Instructions
Preparation Steps
- Melt butter in a saucepan over medium heat.
- Add milk to the melted butter and heat until just warm.
- Stir in the shredded cheddar and cubed American cheese, and continue stirring until the cheese has melted and the mixture is smooth.
- Combine the cheese sauce with the cooked macaroni, mix well, and adjust seasoning with salt if needed.
- Serve the mac and cheese warm.
Notes
Use freshly grated cheese for the best texture and flavor.
