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.
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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.
For the make ahead BAKED method, can I follow the same instructions as the make ahead/slow cook?
Hi Tony, here is what I would do to make it ahead and bake it:
-Pro Tip: If making ahead, I recommend using a little less than the full pound of pasta to ensure that there is an extra abundance of cheese sauce, as the macaroni will absorb more of it during storage.
-Assemble and Store: Cook the macaroni for 1-2 minutes less than al dente. Assemble the macaroni as outlined but do not bake. Let it cool completely, then cover and refrigerate for up to 2 days or freeze for up to 3 months.
-Bake: Let it thaw in the fridge prior to baking. Let it sit out for 30 minutes prior to baking, then bake at 325° for 30-35 minutes. Note that the consistency won’t be quite as creamy as when prepared and served immediately.
Thank you for the quick response!
Is the cheddar meant to be sharp or mild? Thank you!!!!
Hi Talya! Cracker Barrel Sharp White Cheddar is perfect for this, (black and green label)!
I made this on stove top and it’s five stars!!! So yummy! Reheats well in microwave also. Thanks for this copycat recipe 💕
You’re very welcome Maurine, I’m so happy it was a hit on the stove top. Thanks so much for the great review!💗
If you don’t have a Cracker Barrel anywhere nearby, what would be a good replacement for the Vermont Cheddar? My closest Cracker is nearly 3 hours away… Thank you!
Hi Bethany, I get cracker barrel cheese at the grocery store, not at a Cracker Barrel restaurant. (Walmart even has it!) But if you aren’t able to get your hands on that, I’d go for Cabot White Cheddar!
This Mac n cheese is favorite of my grandsons. Thank you
Hi Debra, I am so happy to hear that! It’s a favorite in our house as well. Thank you so much for taking the time to leave a review! -Stephanie
I’m a pretty good Italian cook, but one thing I could never make was a good Mac and Cheese recipe. This recipe was fabulous! I’m telling you, I’ve look high and low for a good recipe and this was GREAT. It must be the Vermont cheddar. I’ve never used that before. Thank you!
Wahoooo! I’m so happy to hear such great comments Lisa, thank so much for the great review!💗
Will baking this (with elbow macaroni) produce a firm mac and cheese?
Hi Kelzy, I haven’t baked this with macaroni before, but I do have this Baked Macaroni recipe that has elbow macaroni, you can use white cheddar in here to more closely resemble the Panera version.
Thanks. I don’t like my mac and cheese to be super creamy or super cheesy. I usually use 1 lb cheddar to 1 lb pasta and abt 2 cups of skim milk w/ a roux but it doesnt firm up during baking. The baked mac recipe you recommended has seems to have too much butter, cream, and cheese for my taste but this one seems ok. I just think most people will expect the firm version for Thanksgiving so I’m looking for something similar to what I already make but “bake-able”.
I make my mac and cheese with plenty of cheese sauce as the macaroni absorbs a lot of sauce during baking and I don’t like for it to be dry. This Panera Mac and Cheese may work well for you if you bake it, but there is still perhaps more sauce than you like.
This really is an uncanny copycat for Panera! So delicious!
I am so happy to hear that Natalie! I feel the sameeee way! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Delicious looked just like Panera mac and cheese. Could barely tell the difference!
I’m so happy to hear that Rory, thanks so much for the great review!😃
Has anyone tried the crockpot method?
Hi Louise, I have, if that counts, haha! That’s how I’ve made it for my daughter’s birthday parties in the past 🙂