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.
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; it’s 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.
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 altogether.
- 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.
Disclosure: This post for Panera’s Mac & Cheese Recipe includes affiliate links.
COOK’S TOOLS:
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!
Panera Mac & Cheese
Ingredients
- 1 pound medium shells pasta
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 1/2 cups milk
- 8 ounces sliced white American cheese from the deli counter, cut 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
Instructions
- 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.
Video
Nutrition
More Delicious Panera Bread Copycat Recipes:
I recently updated the recipe photos for this recipe, but here are the old pictures in case you’re interested.
Jillian
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Homemade French Onion Dip
Jac
I tried the recipe and it turned out delicious but not like Panera. Not creamy enough. It’s just off. Still delicious though.
Sheena
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.
Sara
Very, very good! I had to use regular American cheese, but it really didn’t change the color. Yummy!
Faith
Next time try using imported American cheese and not the domestic.
Carly
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 ♀️
Jillian
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.
Shelly
What brand or kind of hot sauce should I use?
Jillian
Any will do. I used Tabasco.
Linda Mitchell
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?
Jillian
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! 🙂
Aimee
Delicious! We got the Panera flavor, but the texture was off. I think I’ll halve the roux next time. I put some bacon crumbles on top and it was really yummy. 4 stars because of the texture and it’s not quite Panera. 5 stars on its own merit. Maybe change the name to Panera-esque?
Alina
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!
Jillian
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.
Sara
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 🙂
Jillian
Sara, I am SO thrilled that you loved this recipe! And I so wish I had their baguette recipe…yum!
Jill
I tried this recipie at Christmas and it was THE best! My family and other guests were impressed by how delicious it was and how close it was to the real deal at Panera’s! I will no longer have to slave and kill my hands stirring for what feels like forever making it the way I always have.
Thanks for such an easy, and delicious recipie!
Jillian
Jill! I’m SO glad you and your family loved the recipe. Thanks for stopping by! 🙂
Jess
Great recipe! Next time I think I will reduce or leave out the hot sauce. It was a little over powering.
Dave
I made this for my family. The flavor was really close but wasn’t as creamy, has a little bit of a gritty texture. Any advice? Use less flour or something? Thank you!
Jillian
Hi Dave, next time try adding a bit more milk to make the sauce creamier. Also, the gritty texture can come from heating dairy over heat that is too hot. Low and slow is best instead of cranking the heat. I hope this helps!
Dan K.
I made some minor changes, used a finer grader and cooked the chesse mix at a lower temperature, used a little Grey Poupon — i made a full bach of 64oz and it didnt last 3 days!!
Jillian
Dan, So glad you loved this recipe! Thanks for stopping by, cheers!
Allison
My kids LOVE, LOVE, LOVE this! So glad I can make it at home!
Veena Azmanov
Perfect and a Happy family meal. I love it too.
Dannii
Mac and cheese is the ultimate comfort food. I will have to try this recipe.
Aimee
I retract my comment about the “too much roux” and the “gritty texture.” That was 100% my fault. I did some research and it turns out I was melting the cheese at too high a temperature and it “broke” the sauce. Through research, I learned that white cheddar melts at 150 degrees, so I waited 5 minutes before adding my cheeses to the roux. Great recipe!
sherri
Going to try to make this for a get together tomorrow. Can I make it an hour ahead of time and keep warm in a crock pot?
Jillian
Yes, just add 3 tablespoons more of milk to the recipe.