Panera Mac and Cheese Recipe: Creamy, Comforting, and Homemade

If you’re craving that signature creamy, velvety Panera Mac and Cheese but want the comfort of your own kitchen, you’re in the right place. This copycat Panera Mac and Cheese recipe brings the same rich flavor and creamy texture that’s become a cult favorite, without ever leaving home. With simple pantry ingredients, minimal prep, and satisfying results, this homemade version is just as delicious—if not better. Whether you’re serving it as a main course or a hearty side dish, it’s perfect for kids, family gatherings, or weeknight comfort food.

Ingredients Of Panera Mac and Cheese Recipe

Why You Will Love This Panera Mac and Cheese Recipe

This Panera-style mac and cheese stands out for its silky-smooth texture and tangy cheddar flavor. Unlike boxed mac and cheese, this recipe delivers a gourmet experience using real ingredients and no preservatives. The creamy sauce clings perfectly to the pasta, making every bite luxurious and satisfying. It’s the perfect blend of simplicity and indulgence—ideal for kids and adults alike. Plus, it’s customizable to suit your flavor preferences or dietary needs.

Preparation Process Of Panera Mac and Cheese Recipe

Start by boiling elbow macaroni until al dente. Meanwhile, prepare a roux by melting butter and whisking in flour. Slowly add milk and cream, allowing the mixture to thicken into a smooth béchamel sauce. Stir in freshly grated white cheddar cheese until completely melted and velvety. Season with salt, white pepper, and a touch of Dijon mustard for depth. Finally, fold in the cooked pasta and stir until coated evenly.

Step By Step Instructions

1. Boil water in a large pot and cook elbow macaroni until just al dente. Drain and set aside.
2. In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux.
3. Gradually pour in the milk and heavy cream, continuing to whisk until the sauce begins to thicken.
4. Reduce heat and stir in shredded white cheddar cheese until smooth.
5. Season with salt, white pepper, and a small amount of Dijon mustard if using.
6. Add the drained pasta to the cheese sauce and mix until well combined.
7. Remove from heat and let sit for 2–3 minutes to thicken before serving.

How to Serve?

• Serve hot in a bowl with fresh cracked pepper
• Pair with crusty bread or garlic toast
• Use as a side dish for grilled chicken or barbecue
• Top with breadcrumbs and bake for a crispy version
• Pack in a thermos for school or office lunch

Tips & Variations

Nutrition

1. Per serving (1 cup approx):
2. Calories: 480
3. Fat: 28g
4. Carbohydrates: 36g
5. Protein: 18g
6. Calcium-rich and a good source of energy, this dish is comforting and filling, though best enjoyed in moderation.

Recipe Card

Panera Mac and Cheese Recipe: Creamy, Comforting, and Homemade

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

10

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

480

kcal

Craving the famous Panera mac and cheese? This creamy, cheesy copycat recipe brings the same irresistible flavor right to your kitchen. With real white cheddar, a silky béchamel base, and perfectly cooked macaroni, every bite melts in your mouth. Simple to prepare in under 30 minutes, this homemade version rivals the restaurant favorite and can be easily customized to your taste. Whether served as a main dish or a comforting side, it’s guaranteed to become a staple in your meal rotation. Perfect for weeknights, family dinners, or meal prep—this is the ultimate comfort food done right.

Ingredients

• Elbow macaroni

• Unsalted butter

• All-purpose flour

• Whole milk

• Heavy cream

• White cheddar cheese (aged, shredded)

• Salt

• White pepper

• A pinch of Dijon mustard (optional)

Directions

• Boil water in a large pot and cook elbow macaroni until just al dente. Drain and set aside.
• In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux.
• Gradually pour in the milk and heavy cream, continuing to whisk until the sauce begins to thicken.
• Reduce heat and stir in shredded white cheddar cheese until smooth.
• Season with salt, white pepper, and a small amount of Dijon mustard if using.
• Add the drained pasta to the cheese sauce and mix until well combined.
• Remove from heat and let sit for 2–3 minutes to thicken before serving.

Recipe Video

Notes

• Shred your cheese fresh for best melting consistency.
• Avoid high heat while melting cheese to prevent clumping.
• Stir constantly while making the roux to avoid lumps.
• Leftovers store well for up to 3 days in the fridge.

FAQs

Conclusion