Alright, folks, this is **THE** recipe for Panera’s Mac & Cheese. I got it from their website a while back when they posted it for a short time! You MUST try this Panera’s Mac & Cheese Recipe.
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As I’ve mentioned to you all recently, I am pregnant and due in September. While I was going through the first 12 weeks of pregnancy there were only two foods that I could stomach: bagels and Panera’s Mac & Cheese. I would have their mac & cheese weekly. Okay, okay, if I’m going to be honest maybe it was more than once a week… For me this is the pinnacle of mac & cheese dishes; its rich, smooth, creamy and chock-full of calcium from all that yummy cheese and milk. Not only is this recipe amazingly delicious, but it’s also quick and easy to make, and on the table in 30 minutes or less.
If you love Copycat Recipes like I do, you’ll want to check out my entire collection! {Click on the picture to be taken to the collection!}
Cook’s Note for Panera’s Mac & Cheese Recipe:
- If you’re serving this as a main dish it serves 4-6. If you’re making this as a side dish it serves 8-10.
- Some people find the Dijon mustard in the recipe to be a bit overwhelming, so feel free to cut back on it or omit it all together.
- I find that in order to get optimal results you *must* use extra-sharp white Vermont cheddar and sliced white American cheese from the deli, not the fake stuff you find in the box.
- For a complete meal, I suggest serving this mac & cheese with my Garden Bean Salad recipe.
COOK’S TOOLS – Panera’s Mac & Cheese Recipe:
HOW TO MAKE Panera’s Mac & Cheese Recipe:
This Panera’s Mac & Cheese recipe is SO easy to make, let me show you how!
- Gather all of the ingredients, and shred the cheese.
- Melt butter.
- Add flour and milk, and cook until thickened.
- Whisk in cheese until melted.
- Stir in pasta.
- Serve immediately!
Watch Copycat Panera Mac and Cheese Being Made!
*Click the play button to watch!
- 1 16- ounce Package package of rigati pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cup milk
- 6 Slices white American cheese, sliced into thin strips
- 8 oz extra-sharp white Vermont cheddar, shredded
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon hot sauce
- Prepare pasta according to package directions.
- In large saucepan over low heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly.
- Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
- Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
- Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.
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Old Recipe Photos:
I recently updated the recipe photos for this Panera’s Mac & Cheese Recipe, but here are the old pictures in case you’re interested.
I tried this recipe and it turned out nearly perfect. All the flavors were there but the rue had a slight powdery consistency. It wasn’t totally smooth like Panera’s. I really want to get it spot on.
Thanks for sharing! My kids love Panera’s Mac n Cheese…..and to be honest, hubby and I always hope they leave some for us too. I just made this recipe today, used a bit less than 1/4 cup flour due to other’s comments and did not use mustard. It came out better than I expected and pretty darn close to the real thing. I may have to play around with the cheeses a bit (my deli had vermont cheddar, just not extra sharp) so I think that would make a difference. Overall I am happy with the results and recipe is definitely a keeper.
Glad you liked it! 🙂
Lover of Panera mac, and mother of a child with Celiac here. For a match that is gluten free, I subbed 12oz GF Rotini and 1/8 Cup potato flour. 1/4 Cup made it too thick. Delicious!!
what kind of milk should i use?
Any cow’s milk except for skim milk (so whole, 1%, and 2% will do).
I tried the recipe and it turned out delicious but not like Panera. Not creamy enough. It’s just off. Still delicious though.
Tried the recipe. Definitely doesnt taste like Panera’s. But since I love mac n cheese so much in general it’s not a total bust.
Very, very good! I had to use regular American cheese, but it really didn’t change the color. Yummy!
Next time try using imported American cheese and not the domestic.
Where do you buy your extra sharp white cheddar? Do you buy the 32 oz big block? That is the only way i’ve seen it so far. I really wanna try this recipe but not sure if I want to commit to that big of a block for $14 ♀️
I usually get it at Target or Safeway. If you get the 32 oz blog I suggest shredding it all at once and freezing by 2-cup portions.
What brand or kind of hot sauce should I use?
Any will do. I used Tabasco.
Hi Jillian !
I’m planning to double the recipe as a side for a large family gathering next Sunday. Should I simply double all the ingredients? Also, your recipe says serve immediately. Any chance I can make this in advance, place in a baking dish and warm it in the microwave?
Yes, double all of the ingredients.
Because all of the cheese used in this recipe, the sauce seizes up rather quickly. When you intend to reheat this mac and cheese, I would increase the milk in this recipe by 1/2. So if you’re doubling the recipe then increase the milk by 1 cup.
I hope this helps! 🙂
If I made just the cheese sauce ahead of time and reheated it the next day.. do you think it would still turn out okay??
Thanks!
It should. Just make sure you reheat it slowly so the sauce doesn’t break and become grainy. Also, a little bit of milk might be needed to thin the sauce out a little.
I made this once and my husband demanded it be added into our regular rotation–it was delicious! It has turned out better each time I’ve made it, and it’s one of those dishes that’s just as good (if not better) the next day.
Now to find a copycat baguette recipe to serve on the side 🙂
Sara, I am SO thrilled that you loved this recipe! And I so wish I had their baguette recipe…yum!