panera bread recipe for mac and cheese
The Best panera bread recipe for mac and cheese
I’ve been making this version for years, tweaking it just a little here and there to keep it fresh, but the core ingredients never change. It’s not just a meal—it’s a tradition, really. My husband and I started making it after a long day, and now the kids ask for it before we even sit down to eat. It’s the kind of dish that feels indulgent but isn’t too heavy, and it’s got a little something for everyone, whether they’re big cheese lovers or just enjoy a good, comforting bite. And honestly, it’s a great way to use up leftover breadcrumbs or even stale bread, so it’s practical too. The healthiest part? It’s not too heavy on dairy or fat, and it’s got a little bit of extra veggie goodness if you add some spinach or zucchini into the mix. It’s the kind of meal that feels like a treat without being one.
Classic Panera Bread-Style Mac and Cheese
A creamy, cheesy comfort dish with a crispy breadcrumb topping, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz elbow macaroni
- 2 cups water
- 1 tbsp olive oil
- 4 cups whole milk
- 4 tbsp unsalted butter
- 1 cup shredded sharp cheddar
- 1 cup shredded Gruyère
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ½ cup grated Parmesan cheese
👨🍳Directions
-
1
Cook macaroni in salted boiling water until al dente (about 8–10 minutes). Drain, rinse under cold water, and set aside. -
2
In a skillet, melt butter over medium heat. Add milk, mustard, garlic powder, and onion powder. Simmer for 2 minutes until slightly thickened. Stir in cheddar and Gruyère until fully melted and smooth. -
3
Return macaroni to the pot, add the cheese sauce, and stir until evenly coated. Season with salt and pepper to taste. -
4
Preheat oven to 375°F. Mix breadcrumbs, melted butter, and Parmesan in a bowl. Spread mac and cheese evenly in a greased baking dish. Sprinkle topping over the top. -
5
Bake for 20–25 minutes until the topping is golden and bubbly. Let cool for 5 minutes before serving.
🔧Equipment
- Large pot
- Skillet
- Baking dish
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Panera Bread-Style Mac and Cheese Works
❓ Frequently Asked Questions About Panera Bread-Style Mac and Cheese
What’s the best way to ensure my mac and cheese stays creamy, even if I don’t have a food processor?
Use a blender or immersion blender to blend the cheese sauce until smooth. For a stovetop method, whisk the melted butter, milk, and cheese until fully combined—it’ll naturally emulsify as it cools slightly. Stirring constantly helps prevent lumps.
Can I substitute any of the ingredients, and if so, what’s the best swap?
– Cheese: Swap half the cheddar for sharp white cheddar or Monterey Jack for extra richness.
– Milk: Heavy cream thickens the sauce more, but whole milk works fine. Skim milk will make it thinner.
– Flour: All-purpose flour is standard, but breadcrumbs add texture if you prefer a rustic look.
– Broth: Vegetable or chicken broth deepens flavor, but water works in a pinch.
How do I avoid a dry or greasy mac and cheese?
– Prevent dryness: Use warm milk (not hot) when melting the cheese. Stirring frequently helps bind moisture.
– Prevent greasiness: Cook the pasta al dente (slightly firm bite), drain well, and toss with the sauce before baking. Avoid overcrowding the pan.
Why does my baked mac and cheese turn out dense or rubbery?
Dense texture often happens when the sauce thickens too much before adding the pasta. Stir in the cooked pasta just before baking to distribute the sauce evenly. For a lighter result, bake at 375°F (190°C) instead of higher temperatures.
Can I make this recipe ahead of time and reheat it?
Yes! Assemble the dish, refrigerate overnight, then bake at 350°F (175°C) for 15–20 minutes. Reheat gently on the stovetop with a splash of milk to restore creaminess. Avoid microwaving directly—it can make it grainy.
