Panera Bread Mac and Cheese Recipe: There’s something deeply comforting about digging into a warm, creamy bowl of mac and cheese. And when it comes to satisfying that craving, Panera Bread’s Mac and Cheese stands out with its velvety smooth cheese sauce, sharp white cheddar flavor, and perfectly cooked pasta shells. It’s no surprise this menu item has become a cult favorite. But here’s the thing—what if you could recreate this cheesy magic in your own kitchen?
Imagine skipping the drive-thru line and whipping up your own version at home, with ingredients you trust and flavors you can tweak to perfection. Whether you’re cooking for the family, meal prepping, or just want to impress your taste buds, this guide will show you exactly how to replicate the creamy, dreamy Panera Bread Mac and Cheese, step by delicious step.
Let’s dive into the full ingredient list, gear you’ll need, and the secret methods that will make your homemade mac taste just like the one you love—maybe even better.
List of Ingredients You’ll Need
Making Panera-style mac and cheese doesn’t require a pantry full of obscure ingredients. You only need a few high-quality staples to make it perfect. Here’s what you’ll need:
Dairy Ingredients
- 2 ½ cups whole milk – For that rich, creamy base.
- 1 cup heavy cream – Adds extra silkiness and body.
- 2 tablespoons unsalted butter – Helps form the roux and adds richness.
- 2 tablespoons all-purpose flour – Thickens the cheese sauce.
- 2 cups white cheddar cheese, shredded – The star of the show.
Pasta Choices
- 1 pound pipette rigate pasta or shell pasta – This pasta shape holds the creamy sauce beautifully.
Seasonings & Spices
- 1 teaspoon salt
- ½ teaspoon white pepper (or black pepper if that’s what you have)
- ½ teaspoon dry mustard powder (optional but adds depth)
Optional Add-ins
- A dash of hot sauce (for a subtle kick)
- Paprika or smoked paprika for a flavor twist
- Fresh parsley or green onions for garnish
Pro Tip: Always go for freshly grated cheese. Pre-shredded varieties contain anti-caking agents that can mess with the creamy consistency.
Kitchen Tools Required
Before we jump into the cooking steps, make sure your kitchen is armed and ready. Good tools can make the process faster, cleaner, and more enjoyable.
Must-Have Utensils
- A large pot (for boiling pasta)
- A medium saucepan (for cheese sauce)
- A whisk (essential for the roux)
- A wooden spoon or silicone spatula
- Measuring cups and spoons
- Colander for draining pasta
Pro Tips on Equipment
If you have a Dutch oven, you can do everything in one pot. Also, using a non-stick saucepan for the cheese sauce can help prevent scorching and sticking, which is a common issue with dairy-based sauces.
Choosing the Right Cheese
The soul of any mac and cheese is—of course—the cheese. And for Panera’s version, white cheddar is the star.
Why White Cheddar?
- It’s sharp, tangy, and melts beautifully.
- Gives that iconic flavor you associate with Panera’s recipe.
- Adds a subtle cream color instead of the bright orange of typical cheddar.
Other Cheese Alternatives
Want to get creative or don’t have white cheddar? Try mixing it with:
- Monterey Jack (milder, melt-friendly)
- Fontina (buttery and gooey)
- Mozzarella (for extra pull)
- Gruyère (if you’re feeling fancy)
You can even go 50/50 with white cheddar and another cheese to create a blend that suits your taste buds.
Step-by-Step Guide to Making Panera Mac and Cheese
Let’s get to the fun part! This step-by-step process will give you the creamiest, cheesiest, most comforting mac and cheese that rivals Panera’s. Don’t rush—follow each step carefully.
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the pasta—typically pipette or shell pasta—and cook until al dente. Drain and set aside, tossing lightly with a little butter or oil to prevent sticking.
Step 2: Make the Roux
In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1–2 minutes until smooth and slightly bubbly. This roux forms the base of the creamy cheese sauce and helps it thicken without clumps.
Step 3: Add the Milk & Cream
Slowly pour in whole milk and heavy cream while whisking. Continue whisking until the mixture becomes smooth and begins to thicken. Keep the heat moderate to avoid scorching the dairy.
Step 4: Melt the Cheese
Reduce the heat to low and add shredded white cheddar cheese—Panera-style mac and cheese uses high-quality white cheddar for its signature flavor. Stir until the cheese melts completely and the sauce is velvety. Add salt, pepper, and a pinch of mustard powder if desired.
Step 5: Combine Pasta and Cheese Sauce
Add the cooked pasta directly into the sauce. Stir gently to ensure every piece is well coated in the creamy mixture.
Step 6: Final Touches
Taste and adjust seasoning. Serve immediately for maximum creaminess or warm gently before serving. Enjoy your homemade Panera-style mac and cheese!
How to Get the Creamy Texture Just Like Panera
The biggest difference between good mac and cheese and unforgettable mac and cheese? Texture. That smooth, velvety, melt-in-your-mouth creaminess that Panera is famous for doesn’t just happen by chance—it’s a result of a few precise techniques.
Avoiding Clumps and Grit
Here’s the deal: the cheese sauce can get grainy if the cheese is added too fast or at too high of a temperature. Always reduce the heat to low before adding cheese, and stir constantly. Cheese hates high heat—it breaks down and separates. Be gentle and patient.
Use Fresh Cheese, Not Pre-Shredded
Pre-shredded cheese often contains anti-caking agents that can interfere with melting, leaving you with a gritty mess. Freshly grate your cheese for the best results.
Whisk Like You Mean It
While making your roux and as you pour in your milk and cream, whisk vigorously to avoid any lumps. This keeps your base silky smooth before the cheese even enters the scene.
Stirring Techniques
When combining pasta and sauce, fold gently. Stirring too aggressively can break apart the pasta and mess with the sauce’s consistency. You want every piece evenly coated without being overworked.
Let It Rest
Once everything is mixed, give it a minute or two to sit. The sauce will naturally thicken and cling to the pasta as it cools slightly—just like Panera’s.
Serving Suggestions
Now that your homemade Panera-style mac and cheese is ready, how should you serve it up? Whether you’re keeping it simple or going full gourmet, here are some ideas to make your meal feel extra special.
Classic Comfort
- Serve it in a warm bowl with a side of crusty bread or garlic toast.
- Add a sprinkle of fresh chopped parsley or green onions for a pop of color and freshness.
- Pair with a simple green salad dressed in vinaigrette to cut through the richness.
For the Kids
- Use fun-shaped pasta like wagon wheels or alphabet noodles to keep little ones entertained.
- Serve with apple slices or baby carrots for a balanced plate.
- Add a touch of ketchup or a sprinkle of breadcrumbs if your kids are into that.
Elevated Dining
- Drizzle truffle oil over the top for a gourmet twist.
- Top with crispy pancetta, bacon bits, or caramelized onions.
- Pair with a chilled glass of Chardonnay or a crisp cider.
Storing and Reheating Leftovers
You made a big batch—awesome. But now you’ve got leftovers. No worries! This mac stores beautifully and can be revived just as creamy the next day if you do it right.
Refrigeration Tips
- Store in an airtight container in the fridge for up to 4 days.
- Before storing, let it cool to room temperature (but don’t leave it out for more than 2 hours).
Freezing (Optional)
While technically possible, freezing may change the texture slightly. If you must, portion it into freezer-safe containers and store for up to 1 month. Reheat gently with added milk.
Reheating Without Drying Out
- The secret? Add a splash of milk or cream before microwaving or reheating on the stovetop.
- Microwave in 30-second intervals, stirring in between.
- On the stovetop, use low heat and stir constantly until warmed through.
Common Mistakes to Avoid
Even a simple dish like mac and cheese can go sideways. Here’s how to dodge the most common kitchen pitfalls:
Overcooking the Pasta
This is a big one. Pasta that’s too soft will turn mushy when mixed with the sauce. Cook until al dente—firm to the bite—then drain immediately.
Using Pre-Shredded Cheese
We’ve mentioned this before, and we’ll say it again: skip the pre-shredded stuff. It has additives that prevent it from melting smoothly.
Boiling the Cheese Sauce
Once your cheese goes in, the heat should be very low. High heat will cause the fats in the cheese to separate, creating a grainy texture.
Not Seasoning Properly
Mac and cheese needs more than just salt. A dash of white pepper and a pinch of mustard powder make a world of difference. Don’t skip the seasoning step!
Skipping the Roux
Some people just toss milk and cheese together, skipping the roux entirely. While that’s okay in a pinch, the roux is what gives the sauce body and helps it cling to the pasta.
Panera Mac and Cheese Copycat Vs. Original
So how does the homemade version stack up against the OG Panera classic? Let’s break it down.
Taste Comparison
- Homemade: Richer flavor (thanks to real cheese and heavy cream), more customizable, and no preservatives.
- Panera: Slightly saltier and more uniform, with that signature processed smoothness.
Texture
If you follow the roux and whisking steps properly, your version will be every bit as creamy, if not creamier, than the Panera one.
Nutrition
Here’s a side-by-side glance (approximate values per serving):
| Component | Panera (Store-Bought) | Homemade Copycat |
|---|---|---|
| Calories | 470 | 420-480 (varies) |
| Fat | 29g | 28-32g |
| Protein | 14g | 15-18g |
| Sodium | 1330mg | 800-1000mg |
Bonus: No preservatives, no artificial flavors in your homemade bowl. Win-win.
Making It Healthier
Want to indulge without the guilt? There are plenty of ways to lighten it up without sacrificing flavor.
Low-Calorie Substitutes
- Use 2% milk instead of whole.
- Replace heavy cream with evaporated milk or Greek yogurt.
- Use a reduced-fat white cheddar.
Vegan and Dairy-Free Options
- Swap butter with vegan margarine.
- Use unsweetened almond or oat milk.
- Try Daiya or Violife vegan cheddar-style shreds.
- Use cornstarch instead of flour for a gluten-free roux.
Gluten-Free Tips
- Use gluten-free pasta like rice or chickpea pasta.
- Replace flour in the roux with gluten-free all-purpose flour or arrowroot powder.
Tip: Don’t forget to taste and adjust seasoning when using substitutes—flavor balances may shift slightly.
Customization Ideas
Here’s where the fun begins. Once you’ve nailed the classic recipe, the possibilities are endless.
Meaty Additions
- Crumbled bacon or pancetta
- Shredded rotisserie chicken
- Buffalo chicken with a drizzle of ranch or blue cheese
Veggie Mix-ins
- Steamed broccoli florets
- Roasted red peppers
- Spinach or kale
Spice It Up
- Stir in sriracha or Frank’s Red Hot for heat
- Add jalapeños or chili flakes
- Top with crushed hot Cheetos for a TikTok-style crunch
Crunchy Toppings
- Toasted breadcrumbs
- French fried onions
- Crushed Ritz crackers mixed with butter
FAQs about Panera Bread Mac and Cheese Recipe
Whether you’re cooking it for the first time or looking to improve your next batch, these frequently asked questions cover everything you need to know.
1. Can I make this ahead of time?
Yes, you can! The sauce can be made a day in advance and stored separately from the pasta. When you’re ready to serve, reheat the sauce gently, add a splash of milk to revive it, and combine with freshly cooked pasta.
2. Why did my cheese sauce turn grainy?
This usually happens when the cheese is added at too high a temperature. Make sure your sauce is on low heat when you stir in the cheese, and always use freshly shredded cheese for best results.
3. What’s the best type of pasta to use?
Shell pasta or pipette rigate are ideal because they trap the cheesy sauce inside their curves and pockets. However, elbow macaroni or cavatappi work great too.
4. Can I freeze leftovers?
Yes, but be aware that the texture may change slightly. If freezing, store in a freezer-safe container and thaw overnight in the refrigerator before reheating with a splash of milk.
5. How do I reheat without it becoming dry or sticky?
Always add a little milk or cream before reheating. Warm it slowly on the stovetop or microwave in short intervals, stirring in between to keep the sauce smooth.
Conclusion
Panera Bread’s Mac and Cheese isn’t just another side dish—it’s a soul-satisfying comfort food that hits all the right notes: creamy, cheesy, and oh-so-cozy. Now that you’ve got the step-by-step guide to recreating it at home, you can bring that restaurant-quality experience straight to your dinner table.
Whether you’re making a simple weeknight meal, preparing a big batch for a party, or just treating yourself on a rainy afternoon, this recipe is your golden ticket to cheesy bliss. Best of all, you can customize it, lighten it up, or go all-out indulgent depending on your mood.
So grab your whisk, shred that cheese, and let the magic begin—because homemade Panera-style mac and cheese is only 30 minutes away, and trust me, once you’ve tasted your own version, you might never go back.
