This copycat Panera mac and cheese is rich, creamy, and captures the taste of the restaurant favorite — but it’s quick, simple, and far easier on the wallet. Ready in about 20 minutes, it’s perfect for feeding a hungry family without the Panera price tag.
I’m a huge Panera fan — their soups and salads are great, but the velvety mac & cheese is my go-to. That signature flavor comes from a creamy white-cheddar blend and short, ridged pasta that holds the sauce perfectly. But dining out with a family of five can get expensive, so I developed a homemade version that mimics the original closely and saves a lot of money.
This recipe produces a decadent, creamy mac and cheese with few ingredients and minimal hands-on time. It’s ideal for a quick weeknight meal or an easy comfort-food side that everyone will request again.
Ingredients
Gather these simple ingredients:
- Pasta — For the closest Panera texture, use pipette or a short, ridged pasta that holds sauce well.
- Butter — For the roux base.
- Flour — All-purpose, to thicken the sauce.
- Milk — 2% works well; whole milk is fine too. Avoid skim or 1% for best creaminess.
- White American cheese — 6 slices, chopped for quick melting.
- Shredded extra-sharp white cheddar — Adds tang and depth.
- Seasonings — Dijon mustard, salt, and a pinch of hot sauce for balance.
How to Make
Follow these easy steps:
- Cook the pasta in salted boiling water according to package directions. Drain and set aside.
- In a large skillet, melt the butter over low heat. Whisk in the flour and cook for about 60 seconds until the mixture is smooth and slightly golden to form a roux.
- Gradually whisk in the milk, adding a little at a time and fully incorporating each addition before adding more. Continue until the sauce is smooth.
- Increase the heat to medium and cook, whisking constantly, until the sauce thickens and just begins to bubble.
- Remove the skillet from the heat and stir in the chopped white American cheese and shredded white cheddar, along with the Dijon mustard, salt, and hot sauce. Stir until the cheeses are fully melted and the sauce is silky.
- Toss the cooked pasta into the sauce until well coated. Serve immediately for the best texture and flavor.
Storing Leftovers
Refrigerate leftovers in an airtight container for up to four days. The sauce will thicken in the fridge; when reheating, stir in a splash of milk and warm gently in the microwave or on the stove until creamy and heated through.
Tips and Tricks
- Appearance: Panera’s mac and cheese has a creamy white color rather than an orange hue. To achieve that look, use white American cheese and white cheddar.
- Roux: Whisk the butter and flour thoroughly so the roux is smooth. Any lumps will carry through to the finished sauce.
- Milk addition: Add the milk gradually and fully incorporate each addition before adding more. That helps the sauce thicken evenly and prevents separation.
Other Copycat Panera Recipes
If you enjoy this Panera-style mac and cheese, try recreating other favorites at home. This recipe is a faithful, easy-to-make version of the classic dish and is perfect for family meals or potlucks.
Make it, enjoy it, and feel free to adapt the cheeses or pasta shapes to suit your household.
Panera Mac And Cheese Recipe
Ingredients
- 1 lb pipette pasta
- ¼ cup butter
- ½ cup flour
- 2 1/2 cups 2% milk
- 6 slices white American cheese chopped
- 1 cup shredded extra-sharp white Vermont cheddar
- 1 tbsp Dijon mustard
- 1 tsp salt
- ¼ tsp hot sauce
Instructions
-
Cook the pasta in a pot of salted water, according to the package directions.
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In a large skillet, melt the butter over low heat. Whisk in the flour and cook for 60 seconds while whisking constantly. Gradually add in the milk, whisking until the mixture comes together and is smooth before adding more. Repeat until all the liquid’s been incorporated.
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Cook over medium heat, whisking until mixture thickens and bubbles. Remove the skillet from heat, and immediately stir in the cheeses, mustard, salt, & hot sauce. Stir until the cheese is completely melted and the sauce is totally smooth.
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Add the pasta to the skillet, tossing to coat. Serve immediately.
Notes
- The cheese color doesn’t affect flavor but does affect appearance. To replicate Panera’s creamy-white mac and cheese, use white American cheese and white cheddar.
- Stir the butter and flour thoroughly so the roux is smooth. A lumpy roux will lead to a lumpy sauce.
- Add the milk gradually and whisk well between additions so the sauce emulsifies and thickens properly.
Nutrition