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!
Why you will love Panera Bread Mac and CheeseWhen 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.
Panera Copycat Mac and Cheese ingredients
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.
Cook’s tools for Panera Mac n Cheese
- cheese grater
- pasta pot
- medium saucepan
- whisk
Panera Mac n Cheese 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.
How to make Panera Mac and Cheese
- 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!
How to serve this Panera Mac and Cheese Recipe
Here are some tips for serving this mac and cheese:
- As a main course: This mac and cheese is hearty and filling enough to be served as a main course. You could serve it with a side salad or some roasted vegetables.
- As a side dish: This recipe would also make a great side dish for a holiday meal or barbecue. You could serve it with grilled chicken, fish, or pot roast.
- In a grilled cheese sandwich: This mac and cheese would be delicious in a grilled cheese sandwich. Spread some of the mac and cheese on two slices of bread and grill until the bread is golden brown and the cheese is melted and bubbly.
- In a baked potato: Top a baked potato with some of the mac and cheese and then bake for a few minutes until the cheese is melted and bubbly.
How to store Panera Bread Mac and Cheese
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.
Copycat Panera Mac and Cheese FAQs
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.
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 Copycat Mac and Cheese
Equipment
- Cheese grater
- pasta pot
- medium saucepan
- whisk
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
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This post first appeared on FFF in 2014. I recently updated the recipe photos and video.
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I was wondering where the actual directions are. I see the ingredients, but I clicked on make it and get no directions.
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.
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!!
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!
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?
I don’t think there’s any way to counteract the Dijon. 🙁
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?
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. 🙁
I believe Panera reheats this in a plastic bag in water. I’ve seen them dump those gallon bags into the severing pots.
I’ve seen them do that, too.
Sous Vide cooking is how they do it.
I believe you’re right. This is a recipe for the home cook that Panera placed on their site.
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.
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. 🙂
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!
Glad you liked it! Thanks for stopping by!
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!
Rachel, you are SO welcome! I am so glad your son like it!
I made this for dinner tonight and my children loved it! Thank you for sharing the recipe!
Kathy I’m so glad it was a hit! Thanks for stopping by and letting me know! 🙂
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?
You can just leave the hot sauce out.
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!
Hi Vicki, your comment totally made my day! I’m so glad it’s a hit with college and high school kids alike! 🙂
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!
Hah, I love it! Thanks for stopping by, Lacey!
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.
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!
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!
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?
I made this recipe twice to make sure that I was doing it right. It tasted nothing like Panera’s. I was very disappointed.
I’m sorry you didn’t like it. My family and I love it and think it tastes just like Panera Bread’s.
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!
I’m so glad you family loved the recipe! Thanks for stopping by, Kelly!
So excited to try this recipe! The closest Panera has recently closed and I’ve been craving this for weeks!
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!
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).