Copycat Panera Mac & Cheese That Tastes Just Like the Café
Panera mac & cheese is a stovetop pasta bath in a sharp white cheddar sauce, the kind that coats every noodle without turning gluey. You can build that same sauce at home with a simple roux and a block of good cheddar, no processed cheese product required.
All you need is pasta, milk, butter, flour, and cheddar cheese, plus about 30 minutes and one pot. Make it for a weeknight dinner or a side at your next potluck. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 20 min | 30 min | 4 servings | Medium |
Why You'll Love This Recipe
- One pot magic: everything from the roux to the pasta sauce comes together in a single pot, so cleanup is quick.
- Thirty minutes total: you can have dinner on the table faster than a drive-thru run.
- Better than the drive-thru: real cheddar and a from-scratch sauce taste richer than the café version, and you control the salt.
- Kid approved: the mild, cheesy flavor wins over picky eaters every time.
- Budget friendly: a block of cheese and pantry staples cost less than two bowls at the café.
Panera Mac & Cheese Ingredients
- Elbow macaroni: the classic shape for this recipe, holding sauce in its curves. Shells or cavatappi work too.
- Sharp white cheddar: the backbone of the sauce, giving it that tangy, café-style bite. A mix of white and yellow cheddar also works well.
- Whole milk: builds the creamy base of the sauce. Half-and-half makes it even richer if you want that.
- Butter and flour: cooked together into a roux that thickens the milk into a smooth sauce. This step is what keeps the sauce from turning watery.
- Dijon mustard: just a small spoonful sharpens the cheese flavor without tasting like mustard at all.
- Garlic powder and onion powder: give the sauce savory depth without chunks of raw garlic.
- Salt and black pepper: season to taste, remembering that the cheddar already brings some saltiness.
For exact amounts, check the recipe card below. If you're in a cheesy mood, the Olive Garden Five Cheese Ziti Al Forno Copycat Recipe is another baked pasta worth trying.
Easy Variations
- Add protein: stir in shredded rotisserie chicken or diced turkey sausage for a heartier meal.
- Seasonal veggies: fold in steamed broccoli florets in fall and winter, or roasted cherry tomatoes in summer.
- Spice it up: a pinch of cayenne or a few dashes of hot sauce wakes up the cheese sauce nicely.
- Lighter version: swap half the milk for low-sodium chicken broth and use reduced-fat cheddar.
- Bake it: pour the finished mac & cheese into a baking dish, top with breadcrumbs, and broil for 3-4 minutes until golden.
How to Make Panera Mac & Cheese
- Cook the pasta: boil the elbow macaroni in salted water until just shy of al dente, about 7 minutes, then drain and set aside.
- Build the roux: melt butter in the same pot, whisk in flour, and cook for 1-2 minutes until it smells nutty and turns pale gold.
- Add the milk slowly: pour in the milk a little at a time, whisking constantly so no lumps form, until the sauce is smooth.
- Simmer until thickened: let the sauce bubble gently for 4-5 minutes, stirring often, until it coats the back of a spoon.
- Melt in the cheese: remove the pot from heat and stir in the shredded cheddar a handful at a time, along with the mustard and spices, until glossy and smooth.
- Combine and serve: fold in the cooked pasta, stirring until every piece is coated in the sauce, then serve right away while it's hot and creamy.
Hella Recipe Team Tips
- Shred your own cheese: pre-shredded bags are coated in starch that keeps the sauce from going smooth. Grate a block instead.
- Keep the heat low: cheese that gets too hot can turn grainy and separate, so melt it off direct heat.
- Undercook the pasta slightly: it keeps cooking in the hot sauce, so pulling it early prevents mushy noodles.
- Whisk constantly during the roux step: this is the one part of the recipe you shouldn't skip or rush, since it prevents lumps later.
- Taste before salting: cheddar varies in saltiness, so add salt at the end once the cheese is already in.
What to Serve With It
This mac & cheese pairs well with something fresh and crisp on the side, like the Simple Apple Arugula Salad Recipe. For a bigger spread, add a basket of warm Copycat Red Lobster Biscuits with Garlic Butter Brush and a bowl of Panera Copycat Broccoli Cheddar Soup for a full café-style lunch at home.
Storage and Reheating
Store leftover mac & cheese in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 2 months, then thaw overnight in the fridge before reheating. Warm it gently on the stovetop over low heat with a splash of milk to loosen the sauce, or microwave in 30-second bursts, stirring between each, until it's hot and creamy again.
Panera Mac & Cheese FAQ
Can I use a different cheese?
Yes, a mix of sharp cheddar and Gruyère or Monterey Jack works well and still melts smoothly. Avoid pre-shredded cheese since the anti-caking coating makes the sauce grainy.
Can I make this mac & cheese ahead of time?
You can make the sauce a day ahead and store it separately from the cooked pasta, then combine and reheat gently when ready to serve. This keeps the pasta from soaking up too much sauce and drying out.
Why is my cheese sauce grainy?
This usually happens when the cheese melts over heat that's too high, causing the proteins to separate. Always pull the pot off the burner before stirring in the cheese.
Panera Mac & Cheese
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of al dente, about 7 minutes. Drain well and set aside.
- Melt the butter: In the same pot over medium heat, melt the butter until it foams slightly. Keep the heat steady so it doesn't brown too fast.
- Make the roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it turns pale gold and smells nutty. This step keeps the sauce from tasting raw or pasty.
- Add the milk: Pour in the milk gradually, whisking the whole time to prevent lumps. Keep whisking until the mixture is completely smooth.
- Simmer the sauce: Let the sauce bubble gently over medium-low heat for 4-5 minutes, stirring often. It's ready when it coats the back of a spoon thickly.
- Remove from heat: Take the pot off the burner before adding cheese. This keeps the sauce smooth instead of grainy.
- Stir in the cheese: Add the shredded cheddar a handful at a time, stirring until fully melted between additions. Mix in the Dijon mustard, garlic powder, and onion powder.
- Season to taste: Taste the sauce and add salt and black pepper as needed, keeping in mind the cheese already adds some saltiness.
- Combine with pasta: Fold the drained macaroni into the cheese sauce, stirring until every piece is coated and glossy.
- Serve immediately: Spoon the mac & cheese into bowls right away while it's hot and creamy, since the sauce thickens as it cools.
More Recipes You'll Love
- Cracker Barrel Chicken and Dumplings Copycat (Just Like the Original): another comfort food classic made from scratch at home.
- Best Crock Pot Chicken Pot Pie Recipe: a hands-off dinner idea for busy weeknights.
- The BEST Chicken Pot Pie Soup Recipe: creamy and warm, perfect for the same cozy cravings.
- Winter Warmth in a Bowl: Cozy Soup Delight: a soup pairing that fits right alongside this pasta.
