The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This is THE recipe for Panera Mac and Cheese. I got it from their website a while back when they posted it for a short time! You MUST try this easy stovetop recipe.
It costs just $1.09 per serving to make this recipe at home. The recipe makes 6 servings for a total of about $6.55. That’s less than it costs to buy one bowl at Panera!
If you love making your favorite restaurant recipes at home as much as I do, then you should definitely try some of my other copycat recipes too. A few of my favorites include this New York Style Thin Crust Pizza, Chicken and Gnocchi Soup Olive Garden Copycat, and Outback Bread Copycat.
When I was pregnant with my son, there were only two foods that I could stomach: bagels and Panera’s Mac & Cheese. I would have their mac & cheese weekly.
I’d get their half and half with an order of mac and cheese and an order of Panera Broccoli Cheese Soup. 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. This mac and cheese recipe is thick and smooth and so easy to make on the stovetop.
Ingredients and Cost
Per Serving Cost: $1.09
Recipe Cost: $6.55
- 1 pound Lumaconi pasta (I found it at Target) – $1.38
- 4 Tablespoons unsalted butter – $0.40
- ¼ cup all-purpose flour – $0.05
- 2 ½ cups milk – $0.40
- 4 ounces white American cheese – $1.52
- 8 ounces extra-sharp white Vermont cheddar – $2.76
- ½ teaspoon kosher salt –$0.02
- ¼ teaspoon hot sauce – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
Instructions
- Gather all of the ingredients, and shred the cheese.
- Cook the pasta as per the package instructions.
- Melt butter.
- Add flour and milk, and cook until thickened.
- Whisk in cheese until melted.
- Stir in pasta.
- Serve immediately!
***Make sure you watch the recipe video in the recipe card below!
Recipe Variations
- You can use any type of pasta that you’d like. To make this recipe just like Panera’s, you need to use Lumaconi pasta. In its place, you can use medium shells, elbow macaroni, and Cavatappi.
- 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.
- I find that to get optimal results; you *must* use extra-sharp white cheddar and sliced white American cheese from the deli, not the fake stuff you find in the box.
- Add 1 cup of chopped and steamed broccoli florets for broccoli mac and cheese.
Storage Tips
SERVE: This is best served immediately after it’s made. With that said, you can keep it out for about an hour before it will need to be refrigerated.
STORE: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
FREEZE: Because of all of the dairy products in this recipe, I do not recommend freezing it. The cheese sauce will be grainy once it’s defrosted.
REHEAT: Place the Panera Mac and Cheese in a saucepan set over medium-low heat. Add 3-4 tablespoons of milk and heat and stir the mixture until heated through about 3-6 minutes.
Recipe FAQ’s:
As with all mac and cheese recipes, it’s best to use cheese that is NOT pre-shredded because of the extra additives that prevents the cheese from clumping.
For this recipe it’s best to use extra-sharp white cheddar and white American cheese from the deli.
I think so, it’s strictly used to enhance the flavor of the dish. It’s such a tiny amount that it will not make the dish spicy.
Cook’s Tools:
- cheese grater
- pasta pot
- medium saucepan
- whisk
More Copycat recipes:
- Honeybaked Ham
- Copycat Pizzeria Pizza Sauce
- Bang Bang Shrimp
- Copycat Olive Garden Zuppa Toscana
- Movie Theater Popcorn
- Hawaiian Food Truck Garlic Shrimp
- BBQ Chicken Pizza
- Fried Apples
- Chick-Fil-A Frosted Lemonade
- Chicken Chow Mein
- Spinach Salad
- Healthier General Tso’s Chicken
- Sweet Corn Tamale Cakes
Panera Mac And Cheese
Ingredients
- 1 pound Lumaconi pasta or medium shells
- 4 Tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups milk anything but skim milk
- 4 ounces (about 6 slices) sliced white American cheese from the deli counter, cut into thin strips
- 8 ozs extra-sharp white cheddar shredded
- ¼ teaspoon Dijon mustard optional
- 1 teaspoon kosher salt
- ¼ teaspoon hot sauce optional
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
Notes
- 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.
Nutrition
This post first appeared on FFF in 2014. I recently updated the recipe photos and video.
karen says
I was wondering where the actual directions are. I see the ingredients, but I clicked on make it and get no directions.
Jillian says
Hmm, I’m sure what’s happening. I checked the post on multiple web browsers and on my iPhone and the whole recipe was indeed there.
In any event, here are the directions:
Prepare pasta according to package directions.
Melt butter over low heat. 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.
Mckaylea says
Hello!!
I was wondering if you could tell me where you purchase your cheeses from. Would you think a Hy-vee or Walmart would have them? Thanks!!
Jillian says
I have purchased the cheese for this recipe at a few different stores including: Von’s/Safeway, Target, and Sprouts. I’ve never shopped for it at Walmart so I’m not sure they’ll have it. I hope this helps!
Samantha says
Okay so I also think the dijon is overpowering and I just made this for a work pot luck! Help! Can I melt extra cheddar and butter down to add to it to reduce the impact of the dijon?
Jillian says
I don’t think there’s any way to counteract the Dijon. 🙁
Lisa B says
I made this over the holiday for family. Used crackerbarrel’s Vermont sharp white cheddar (not extra sharp), regular yellow mustard and left out the hot sauce. Topped it with butter-toasted seasoned panko bread crumbs. The family really enjoyed it … very close to what I was looking for. The next time I will use a little less flower and maybe try a little of the hot sauce. My only complaint is that it does not re-heat well (not creamy). How does Panera achieve the creamy texture when they re-heat theirs?
Jillian says
Hi Lisa! You’re right, this recipe isn’t the best at re-heating. As to your question, I’m not exactly sure how Panera keeps the creamy texture when they reheat theirs-sorry. 🙁
Joe says
I believe Panera reheats this in a plastic bag in water. I’ve seen them dump those gallon bags into the severing pots.
Jillian says
I’ve seen them do that, too.
Jay says
Sous Vide cooking is how they do it.
Jillian says
I believe you’re right. This is a recipe for the home cook that Panera placed on their site.
Valerie says
I made this tonight and the sauce texture turned out amazing but the extra-sharp cheddar flavor was overpowering! I used the recommended cheeses and everything else exactly as it says. I don’t love sharp cheddar and that was all I could taste. My 2 girls also did not love it. I probably won’t be making it again with those cheeses but I might try it with traditional cheddar.
Jillian says
I’m glad you liked the texture. Sorry you didn’t like the sharp cheddar. I guess this recipe is for those who like sharp cheddar (I love it!). Let me know how it turns out using other cheese. 🙂
Eric says
WOW tasted incredible. I went to market looking for American Cheese that was not “cheese Food” and actually found real “american Cheese” in the deli. Doubled recipe as have big family came out PERFECT! Thank you!
Jillian says
Glad you liked it! Thanks for stopping by!
Rachel says
THANK YOU!!! My 7 year old son has autism and food aversions; needless to say, he’s a very picky eater. He hates cheese of all kinds, except Panera’s mac and cheese. I have tried all kinds of traditional mac ‘n cheese recipes on him, to no avail. I finally decided to try your recipe out on him, expecting another rejection. But he ate every single bite, and asked for more! Thank you SO MUCH for a recipe that my son will finally eat!
Jillian says
Rachel, you are SO welcome! I am so glad your son like it!
Kathy says
I made this for dinner tonight and my children loved it! Thank you for sharing the recipe!
Jillian says
Kathy I’m so glad it was a hit! Thanks for stopping by and letting me know! 🙂
Anna says
My family is not a big fan of hot sauce so we don’t want to buy an entire bottle for 1/4 of a teaspoon of it. Are there any substitutes? or is there anything I can do about it?
Jillian says
You can just leave the hot sauce out.
vicki bombardier says
this has become the family favorite recipe. My college daughter and her friends always ask me to come up and make it. The other high school kids ask for it at least twice a month and their sports teams ask me to make it for team dinners. I absolutely love it!
Jillian says
Hi Vicki, your comment totally made my day! I’m so glad it’s a hit with college and high school kids alike! 🙂
Lacey says
This is one of my “go to” recipes … everyone LOVES it … since we like quirky names around here (and NO disrespect to Panera) we refer to this as “Panera can suck it” mac & cheese! It’s right up there with “Perfect Martha’s (Stewart) Mac”!!! Thanks for sharing!
Jillian says
Hah, I love it! Thanks for stopping by, Lacey!
Jay says
I see a lot of attention being given to “White American Cheese”. The only difference between White American cheese or yellow American cheese is the addition of food coloring. Other than that they are exactly the same. Same goes for white VS yellow cheddar, food coloring is the only difference.
The key to this recipe is using good quality cheese’s. Boars Head American Cheese produces are far better product then the cheaper store brand American cheese from the deli. Kraft cheese slices will not work for a recipe like this. Go for the good stuff. You will be rewarded in the end. As far as Cheddars, Yellow or White doesnt matter but look for a really good brand. Boars Head, Tillamook are name brands that are nationally sourced. And yes a good Wisconsin or Vermont Cheese will certainly work.
If you have problems with oil or grittiness dont over cook the cheese. Don’t boil it, it will separate the fats from the solids and you get a weird texture and appearance.
Jillian says
Jay thanks for all of the tips and explanation. I agree, the color of the cheddar doesn’t effect the taste but if you want the end product to look like Panera’s you should use white cheddar. Also, good quality cheese is key like you said!
Mari says
Have you tried subbing the milk for cream? I have some heavy cream i need to use up and loved loved LOVED this recipe when i made it last. The cheese is so expensive that i dont want to ruin the recipe using cream instead!
Jillian says
Hi Mari! I would not suggest using cream in this recipe. I think it would be way too heavy and greasy. Maybe try half cream and half milk?
Lauren says
I made this recipe twice to make sure that I was doing it right. It tasted nothing like Panera’s. I was very disappointed.
Jillian says
I’m sorry you didn’t like it. My family and I love it and think it tastes just like Panera Bread’s.
Kelly says
Made this as a side for our Christmas dinner and my husband and kids all said it was the best mac-n-cheese they’d ever had! I used ground mustard instead of dijon and it worked out great. Thanks for the recipe!
Jillian says
I’m so glad you family loved the recipe! Thanks for stopping by, Kelly!
Gwyneth says
So excited to try this recipe! The closest Panera has recently closed and I’ve been craving this for weeks!
Jillian says
I totally get it! I now live in Japan and all of my favorite restaurant dishes I need to make myself now! I’m so glad you found this recipe, let me know how you like it!
Chase says
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.
Ana says
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.
Jillian says
Glad you liked it! 🙂
Angel says
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!!
holly says
what kind of milk should i use?
Jillian says
Any cow’s milk except for skim milk (so whole, 1%, and 2% will do).