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This copycat Panera mac and cheese brings the comforting, creamy richness of a bakery classic straight to your home. Tender pasta shells coated in a velvety white cheddar sauce make this a quick and satisfying dish you’ll want to repeat again and again.
I first tried recreating this recipe on a whim for my kids, and now it’s one of those dishes that always lands on our dinner table when comfort food is calling.
Ingredients
- Pasta shells: Medium-sized shells hold the cheese sauce beautifully for that classic creamy bite.
- Butter: Forms the base of the roux, adding richness to the sauce.
- Flour: Helps thicken the cheddar sauce to just the right consistency.
- Sharp white cheddar: Choose a good-quality variety at room temperature for smooth melting.
- Heavy cream: Enriches the sauce and enhances the creamy texture.
- Whole milk: Adds balance without making the sauce too heavy.
- Salt: Enhances all the flavors coming together.
- Pepper: A touch of seasoning for depth and balance.
- Ground mustard: Subtle tang that complements the cheddar perfectly.
How To Make Copycat Panera Mac and Cheese
- Boil the Pasta:
- Cook your medium pasta shells according to the package instructions. Drain them well and set aside.
- Make the Roux:
- Melt butter in a medium saucepan over medium heat. Once fully melted, whisk in the flour and stir constantly for 1 minute. Slowly add heavy cream and whole milk, continuing to whisk for 3-5 minutes until the mixture thickens slightly.
- Add the Cheese and Seasonings:
- Lower the heat and gradually stir in the grated sharp white cheddar until it fully melts into the sauce. Mix in the salt, pepper, and ground mustard. Whisk until the sauce is completely smooth and remove from heat.
- Combine and Serve:
- Gently fold the cooked pasta shells into the cheese sauce until evenly coated. Serve immediately for best results.
Sharp white cheddar has always been my favorite cheese for cooking; its bold flavor elevates this dish far beyond your standard mac and cheese. Once, I made this for a family reunion, and everyone—kids and adults alike—cleaned their plates in no time.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of milk or cream to revive the creamy consistency.
Ingredient Substitutions
If you’re out of sharp white cheddar, medium cheddar or even a mix of cheeses like Gruyere or Monterey Jack also work beautifully. For a lighter version, substitute half-and-half for the heavy cream.
Serving Suggestions
This mac and cheese shines as a main dish or pairs well with a fresh side salad or roasted vegetables for a complete meal. For extra indulgence, top with breadcrumbs and broil for 2-3 minutes for a crispy golden crust.
Cultural Context
Panera Bread’s mac and cheese is beloved for its creamy texture and tangy cheddar flavor, making it a customer favorite. This simpler homemade version captures all those elements with pantry-friendly ingredients, bringing the indulgence of the bakery into your kitchen.
Even though this dish has a relatively simple ingredient list, each component plays its part in creating the iconic creaminess that Panera’s version is famous for. From the buttery roux to the creamy cheddar sauce, you’ll find every bite deliciously satisfying—perfect for sharing or savoring as comfort food on a chilly evening.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, while medium pasta shells work best to hold the creamy sauce, you can substitute with elbow macaroni, penne, or even rotini.
- → What if I don't have heavy cream?
If you don't have heavy cream, you can use half-and-half or whole milk, though the sauce may be slightly less rich.
- → How can I make the dish spicier?
You can add a few dashes of hot sauce or a pinch of cayenne pepper to the cheese sauce for a spicy kick.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
- → Can I make this ahead of time?
You can prepare the cheese sauce in advance and store it in the refrigerator. When ready to serve, reheat the sauce and combine it with freshly cooked pasta.