This Panera Mac and Cheese copycat recipe tastes like the original! It’s made with extra sharp white cheddar cheese for flavor and American cheese for creaminess.
Table of Contents
Panera Mac and Cheese Recipe
Hi Folks,
If you’re a fan of Panera’s famous Mac and Cheese, you’re in for a treat! This is THE recipe for Panera Mac and Cheese. I got it from their website when they posted it briefly! It’s an easy stovetop recipe and a must-try in my book.
This is the pinnacle of mac and cheese dishes. It’s rich, smooth, and ultra-creamy. It’s surprisingly quick and easy to make on the stovetop with just a few simple ingredients. I love serving it with my copycat Panera Broccoli Cheese Soup for a complete meal.
Panera Copycat Mac and Cheese ingredients
Per Serving Cost: $2.24
Recipe Cost: $13.44
- 1 pound Lumaconi pasta (I find it at World Market and Target): $3.99
- 4 Tablespoons unsalted butter: $0.48
- ¼ cup all-purpose flour: $0.10
- 2 ½ cups milk: $1.86
- 4 ounces white American cheese: $2.25
- 8 ounces extra-sharp white Vermont cheddar: $4.49
- ¼ teaspoon Dijon mustard (optional): $0.10
- ½ teaspoon kosher salt: $0.05
- ¼ teaspoon hot sauce: $0.12
NOTE: The recipe prices are calculated using grocery store websites. The actual cost of the recipe will depend on the ingredients you already have. Ingredient prices were updated in October 2024.
How To Make Panera Mac and Cheese
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- Melt the butter in a large saucepan over low heat. Once melted, whisk in the flour and cook for 1 minute, whisking constantly to prevent burning.
- Slowly pour in the milk, whisking as you go. Increase the heat to medium and continue whisking until the sauce thickens and bubbles, about 4-5 minutes. Remove the pan from heat.
- Add the sliced American cheese, shredded white cheddar, Dijon mustard (if using), salt, and hot sauce (if using). Stir until the cheese melts.
- Add the cooked pasta to the cheese sauce. Stir to coat the pasta evenly, then return the saucepan to medium heat. Cook for 1 minute, stirring constantly, until the mac and cheese is warmed through.
- Serve immediately.
***Make sure you watch the recipe video in the recipe card below!
Panera Bread Mac & Cheese Recipe Variations
- Whole milk works best, but 2% milk also gives good results. Avoid skim milk, as it won’t make the sauce as creamy.
- You can use any type of pasta. To make this recipe just like Panera’s, you need to use Lumaconi pasta. In its place, you can use medium shells, elbow macaroni, and Cavatappi.
- Add 1 cup of chopped and steamed broccoli florets for broccoli mac and cheese.
How To Serve This Panera Mac and Cheese Recipe
Here are some tips for serving this mac and cheese:
- As a main course: This mac and cheese is hearty and filling enough to be served as a main course. You could serve it with a side salad or some roasted vegetables.
- As a side dish: This recipe would also make a great side dish for a holiday meal or barbecue. You could serve it with grilled chicken, fish, or pot roast.
- In a grilled cheese sandwich: This mac and cheese would be delicious in a grilled cheese sandwich. Spread some of the mac and cheese on two slices of bread and grill until the bread is golden brown and the cheese is melted and bubbly.
- In a baked potato: Top a baked potato with some of the mac and cheese and then bake for a few minutes until the cheese is melted and bubbly.
Storage Tips
SERVE: This is best served immediately after it’s made. However, you can keep it out for about 30 minutes before it needs to be refrigerated.
STORE: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
FREEZE: Because this recipe contains dairy products, I do not recommend freezing it. Once it’s defrosted, the cheese sauce will be grainy.
REHEAT: Place the Panera Mac and Cheese in a saucepan set over medium-low heat. Add 3-4 tablespoons of milk and heat and stir the mixture until heated through, about 3-6 minutes.
Recipe FAQs
As with all mac and cheese recipes, it’s best to use cheese that isn’t pre-shredded because the extra additives prevent the cheese from clumping.
For this recipe, it’s best to use a block of extra-sharp white cheddar cheese and white American cheese from the deli.
I think so, it’s strictly used to enhance the flavor of the dish. It’s such a tiny amount that it will not make the dish spicy.
Yes, you can make it up to 1 day in advance. Just store the cheese sauce and pasta separately. Then, reheat both and combine when you’re ready to serve.
More Copycat Recipes:
- Honey Baked Ham Recipe
- Italian Pizza Sauce Recipe
- Movie Theater Popcorn
- Hawaiian Food Truck Garlic Shrimp
- CPK BBQ Chicken Pizza Recipe
- Fried Apples
- Chick-Fil-A Frosted Lemonade
- Sweet Corn Tamale Cakes
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Panera Bread Mac and Cheese
Video
Equipment
- Cheese grater
- knife
- cutting board
- pasta pot
- medium saucepan
- whisk
- measuring cups and spoons
- colander
Ingredients
- 1 pound Lumaconi pasta or medium shells
- 4 Tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups milk anything but skim milk
- 4 ounces (about 6 slices) sliced white American cheese from the deli counter, cut into thin strips
- 8 ozs extra-sharp white cheddar shredded
- ¼ teaspoon Dijon mustard optional
- 1 teaspoon kosher salt
- ¼ teaspoon hot sauce optional
Instructions
- Prepare pasta according to package directions.
- In large saucepan over low heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly.
- Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
- Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
- Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.
Notes
- Some people find the Dijon mustard in the recipe a bit overwhelming, so feel free to reduce it or omit it altogether.
- If you’re serving this as a main dish, it will serve 4-6 people. If you’re making it as a side dish, it will serve 8-10 people.
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Nutrition
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So delicious, taste the same as Panera. Loved it!
my granddaughters and great granddaughter always stop at Panera when we are out shopping we all love the mac and cheese and the broccoli and cheese soup dont stop making it its the best
Has anyone ever tried to do it in a crockpot? I’m going to a cookout, and need to travel about 45 minutes .
Now this is total comfort food. A little bit of mustard in mac and cheese is SO good.
This is comfort food on a plate! I love the cheesy pasta combo and this looks like it would tick a lot of boxes. Can’t wait to give it a go and also love your other copy cat recipes, thanks!
I have never tried the mac and cheese you’ve copied, but as a standalone recipe this is delish!
My son absolutely loves Mac n Cheese. I feel it just takes a lot of time. Will try your recipe soon since it looks less time consuming. 🙂
This mac and cheese was delicious and it totally reminded me of Panera’s – but I liked yours better! 🙂
Such a great recipe! Thanks for sharing! A must have for this Summer’s BBQs!
This recipe is perfect in every way. It’s also good when you transfer to the oven for 20 minutes with more cheese sprinkled on top!
Extremely close to the Panera recipe that myself and my family are hooked on! Just had a little trouble re-heating it (I cooked it for Christmas) – but I just read the reviews and now I’ll know what to do the next time I make it…..and there WILL be a next time!
Thank you much!