Get my Cookbooks! Panera Mac and Cheese Recipe – (BEST Copycat!)
Make Panera’s famous Mac & Cheese right at home with this spot-on copycat recipe. Serve it hot off the stove or enjoy it baked with a crunchy Ritz topping. You can’t beat the creamy Vermont White Cheddar sauce!
Be sure to serve this with my Baked Chili Cheese Dogs!
Panera Mac & Cheese Recipe
It’s an interesting time in history right now, on this April day in 2020. Like many of us, I’ve been missing trips to my favorite restaurants and have been relying heavily on all of my restaurant copycat recipes.
Panera is known most prominently for two things. Their Broccoli Cheddar Soup, and their super creamy White Cheddar Mac & Cheese.
I’ve tried all kinds of White Cheddar varieties in this recipe and I’ve come up with a clear winner. (See ingredient list below or in the recipe card.)
I’ve served this hot off the stove and have also added crumbled Ritz on top and baked it. Either way, it’s the best.
How to Make it
See recipe card at the bottom of post for ingredient quantities and full instructions
PRO TIP: Shred the cheese from a block, it won’t melt well if it’s pre-shredded from a bag. Allow it to come to room temperature prior to mixing into the sauce. This is the secret to an ultimate creamy consistency. Also ensure that the base is warm and not too hot when you add the cheese, otherwise you can end up with a gritty consistency.
Melt the butter in a soup pot over medium-high heat and whisk in flour. Continue to whisk until it begins to turn a light golden color.
Slowly add the heavy cream and milk. Add the seasonings and hot sauce. Whisk for about 3 minutes.
Reduce heat to low and gradually sprinkle in cheese, whisking continuously. Sauce will continue to thicken upon standing.
Add cooked pasta and stir to combine. Serve! See below for instructions on Baked Macaroni and Cheese or the Crock Pot Method.
Baked Version
To bake this mac & cheese, use 3/4 lb. pasta instead of the whole pound as it will continue to absorb the sauce as it bakes.
Boil the pasta for 1 minute less than al dente.
Combine with cheese sauce and transfer to a lightly greased 9 x 13 casserole dish.
Top with 1 cup of crushed Ritz crackers or Panko breadcrumbs. (Optional but tasty.)
Bake at 325 degrees for 15 minutes and let it sit for 5 minutes prior to serving.
Make Ahead/Crock Pot Method
- Cook the pasta for 2-3 minutes less than al dente. Drain.
- Prepare the cheese sauce and let it cool a bit after you’ve made it.
- Use a silicone spatula to combine the pasta into the sauce until just combined, don’t overmix. It’s okay if it’s not all coated perfectly.
- Refrigerate for 1-2 days. (If preparing ahead of time.)
- Place in a Slow Cooker on low for 2 hours, stirring occasionally.
Other Cheese Options
If you want to use a variety of cheeses to change up the flavor of this dish, the following cheese combinations are great in macaroni and cheese, use as many different cheeses as you want!
- Gouda
- Mozzarella
- Mild Cheddar
- Monterey Jack
- Gruyere
Refrain from using extra sharp or aged cheeses as those won’t melt as well.
Adding Hot Sauce to Mac & Cheese
The Hot Sauce is strictly used to enhance the flavor of the cheese.
It may sound surprising to add hot sauce to macaroni and cheese, especially if you plan to serve this to kids. However I can assure you that this doesn’t make the recipe spicy at all, and you can’t even taste it.
What to Add to Mac and Cheese
These options will take any macaroni and cheese to the next level!
- Bacon, Ham, Pulled Pork, Sausage, Buffalo Chicken, Kielbasa, Lobster, BBQ Chicken, Hot Dogs
- Broccoli, Mushrooms, Peas, Corn, Spinach, Sun-dried Tomatoes, Pesto, Caramelized Onions, Chili
Storing Leftovers
- Refrigerate for 3-4 days in an airtight container in the fridge. Although this can also be frozen, it doesn’t reheat as well due as the dairy separates a bit.
Try These Next
-
- Tuscan Mac and Cheese
-
- Easy Ravioli Sauce
-
- Chili Mac
-
- Bacon Mac and Cheese
-
- Mushroom Chicken
-
- Chicken Spaghetti
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Panera Mac & Cheese Recipe
Ingredients
- 1 lb. medium pasta shells, or elbow macaroni
Roux
- 1/4 cup butter
- 1/4 cup flour
White Cheddar Sauce
- 3 cups Cracker Barrel Vermont White Cheddar, shredded, 1 block = 2 cups
- 1 cup heavy cream
- 2 cups milk, preferably whole
Seasonings
- 3/4 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon mustard powder, can sub Dijon mustard
- 1/4 teaspoon hot sauce, Optional, see notes
Instructions
Shred the Cheese
- Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.
Boil the Pasta
- Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.
Prepare the Sauce
- PRO TIP: Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn't be cold when added to the base.
- Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color.
- Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes.
- Add the seasonings and hot sauce.
- Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so.
- Whisk continuously until smooth and thickened. Remove from heat.
- Add boiled pasta and stir to combine. Serve!
If Baking
- Use 3/4 lb. pasta instead of the whole pound as it will continue to absorb sauce while it bakes.
- Boil for 1 minute less than Al Dente.
- Transfer to a lightly greased 9 x 13 inch casserole dish.(Optional: Top with 1 cup of crushed Ritz crackers.)
- Bake at 325 degrees for 15 minutes. Let it sit 5 minutes prior to serving.
Notes
Other Cheese Options
Feel free to switch this recipe up to add different flavors, use as many difference cheeses as you'd like!- Gouda
- Mozzarella
- Mild Cheddar
- Monterey Jack
- Gruyere
About the Hot Sauce
The Hot Sauce is strictly used to enhance the flavor of the cheese. It may sound surprising to add hot sauce to macaroni and cheese, especially if you plan to serve this to kids. However I can assure you that this doesn't make the recipe spicy at all, and you can't even taste it.Make Ahead / Crock Pot Method
- Cook the pasta for 2-3 minutes less than al dente. Drain.
- Prepare the cheese sauce and let it cool a bit after you've made it.
- Use a silicone spatula to combine the pasta into the sauce until just combined, don’t overmix. It's okay if it's not all coated perfectly.
- Refrigerate for 1-2 days. (If preparing ahead of time.)
- Place in a Slow Cooker on low for 2 hours, stirring occasionally.
Delicious! My kiddos all loved this recipe! Definitely an indulgent treat! I think I will try the sauce on cauliflower and broccoli next time and add a touch of fresh grated nutmeg. Thank you for the recipe. Yum!!!
You’re very welcome Candice! I’m happy to hear the kiddos loved it!❤️ My 4 year old daughter is obsessed with this one!
Hello! Could I make this with pre-shredded sharp white cheddar cheese (Kraft brand) rather than the blocks of Cracker Barrel Vermont white cheddar? Thank you!
Hey Kayla! You can, it won’t be as creamy (or quite as flavorful), but it will work! Bagged shredded cheese contains cellulose which prevents it from clumping in the bag, but it doesn’t melt as well as a result.
This recipe was great! I doubled everything. Used half Tillamook sharp cheddar and half Tillamook Monterey Jack. I also substituted coconut cream for heavy cream and coconut milk and oat milk (extra creamy) for the milk. My only complaint is that this makes way too much sauce, even with double the pasta. I think 1.5 times the sauce recipe would suffice if you want to double.
Made this mac and cheese for a family New Years dinner and it was a big success. Lots of compliments! I did half traditional and half baked with a crumbled Ritz cracker topping. Honestly, we preferred it regular right out the pot. No need to add a topping and bake. Yum, yum, yum. Now a regular in our family gathering dinners.
Happy to hear this was a success for you Janet!😀 I love making this one because even the kiddos love it! Thanks so much for the review!
WOOOOOOW!!! Was my first time ever making mac n cheese. I did this recipe with vermont cheddar and buffalo wing cheese blocks, horseradish dijon mustard and franks hot sauce. The consistency is thick and creamy just like Panera’s but has a kick! FABULOUS! Thank you for the recipe!
You’re very welcome Christina, thanks so much for the review!😀 My husband would love that extra little kick you gave it, especially the horseradish dijon mustard! Great Job!!!
Hello I am making this age for a dinner on sat (cuz I have to work and won’t have time to make that day) what temp and for how long do I reheat this at …. thank you!
Hi Christina, I’d cover it with foil and reheat it in a 350 degree oven for 20-30 minutes, or until heated through, let it sit out at room temperature for 30 minutes prior to baking if possible.
I have never left a comment on anything, but this was so amazing, I had to!
I was assigned Mac n Cheese for a work potluck, so I tried this out on my family tonight. It came out perfectly! I am so excited to make my next batch for my work family!!
Thank you for sharing this! ❤️
Hey Michelle! WOW I am so happy to hear this and can’t thank you enough for taking the time to leave this review, you are the best!! Thank you. I hope you try some more of my recipes soon! HAPPY HOLIDAYS! -Stephanie
Sounds perfect for my Christmas dinner menu, but how many servings will this make? Excited to make it!
Hi Patricia! This is for 8 servings but if you go to the recipe card at the bottom of the post you can hover over where it says servings and the recipe will adjust accordingly!
I am looking at making this however I want to keep it in a crock pot to keep warm to serve throughout the day. Is there anything else I need to do to this to keep it nice and creamy without it getting hard or separate.
Hi Kevin, if you stick with the Crock Pot instructions I’ve outlined in the recipe instructions then you’ll be good to go! 🙂
Looks delicious! Can I heat this up in the oven instead of the crock pot?
Hey Jojo! Yes, here are the instructions for baking it! –
Baked Version
To bake this mac & cheese, use 3/4 lb. pasta instead of the whole pound as it will continue to absorb the sauce as it bakes.
Boil the pasta for 1 minute less than al dente.
Combine with cheese sauce and transfer to a lightly greased 9 x 13 casserole dish.
Top with 1 cup of crushed Ritz crackers or Panko breadcrumbs. (Optional but tasty.)
Bake at 325 degrees for 15 minutes and let it sit for 5 minutes prior to serving.
My family and I LOVE this recipe! We tried it for the first time last August, and that’s when I first rated it. I wanted to tell you that I’ve made it no less than 6 times since then, and it has truly become a family favorite! Thank you so much for sharing your recipe! We will definitely be making it again and again!!! As a matter of fact, we made it last night and doubled the recipe so we will have it again tonight as well ( and hopefully tomorrow too!). 🙂 The whole family is happy about that!
Hi Laura!! Sooooo happy to hear this, you have no idea! I just love it. And thank you so so much for taking the time to leave this wonderful updated review!!!! You’re the best! ❤️❤️ -Stephanie