panera bread mac and cheese recipe

The Best panera bread mac and cheese recipe

Panera Bread mac and cheese is one of those menu items my kids ask for before we even pull into the parking lot. Their version is a white cheddar mac and cheese with a creamy sauce and shell pasta that holds it all in. I started making it at home a few years ago because driving across town every time a craving hit was not realistic, and the homemade version comes together in about the same time it takes to boil a pot of pasta.

My family is picky in different directions, which usually makes dinner complicated. This is one of the few dishes where nobody negotiates. My youngest scrapes the bowl, my husband takes the leftovers to work the next day, and I get a pot that only dirties one pan. I make it on regular weeknights when I have 30 minutes and no plan, and I also bring it to potlucks, birthday parties, and holiday dinners because it doubles easily and holds up in a slow cooker on the buffet table. It works as a main dish with a side salad or as a side next to roast chicken or pulled pork.

The ingredient list is short and mostly things I already keep in the fridge, like sharp white cheddar, milk, butter, flour, and pasta. Cheese brings protein and calcium to the table, and the milk adds more of the same, so it is a filling dish rather than an empty one. I use whole milk and real block cheese instead of pre-shredded, since block cheese melts smoother and I can control what goes in. It is rich, so I pair it with vegetables or a lighter protein most nights, and nobody at my table has ever complained about that trade.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Copycat Panera Bread Mac and Cheese Works

I make this Panera bread mac and cheese recipe whenever I need something that works for any occasion, from a weeknight dinner to a big family gathering. It comes together without much fuss, and the creamy cheese sauce and tender pasta keep everyone at the table happy. Bring it to your next get-together and you will see why it earns a spot in my regular rotation.

❓ Frequently Asked Questions About Copycat Panera Bread Mac and Cheese

1. What pasta shape works best for a Panera-style mac and cheese?

Short, tubular pastas hold the sauce well. Cavatappi, penne, cellentani, or elbow macaroni are all good choices. Cook the pasta just to al dente so it does not turn mushy when it finishes in the cheese sauce.

2. Which cheeses give the sauce that Panera-like flavor?

A blend of sharp white cheddar and a melting cheese such as American or Monterey Jack gives a creamy sauce with a tangy edge. Shred the cheese yourself rather than using pre-shredded bags, which often contain anti-caking agents that can make the sauce grainy.

3. How do I keep the cheese sauce from turning grainy?

Keep the heat low after the cheese goes in. Add the shredded cheese gradually, stirring until each handful melts before adding the next. Avoid boiling the sauce once the cheese is added, and take the pan off the heat if it starts to simmer.

4. Can I make this mac and cheese ahead of time and reheat it?

Yes. Cook it through, let it cool slightly, then store it covered in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of milk and stirring to loosen the sauce. For baked versions, reheat covered with foil so the top does not dry out.

5. Can I add mix-ins or adjust the recipe?

Yes. Cooked bacon, browned sausage, roasted broccoli, or a buttery breadcrumb topping all work well. Add mix-ins after the pasta is coated so the sauce stays creamy. If you want a sharper flavor, increase the proportion of white cheddar; for a milder sauce, use more American or Monterey Jack.