This Panera Mac and Cheese copycat recipe tastes like the original! It’s made with extra sharp white cheddar cheese for flavor and American cheese for creaminess.
Table of Contents
Panera Mac and Cheese Recipe
Hi Folks,
If you’re a fan of Panera’s famous Mac and Cheese, you’re in for a treat! This is THE recipe for Panera Mac and Cheese. I got it from their website when they posted it briefly! It’s an easy stovetop recipe and a must-try in my book.
This is the pinnacle of mac and cheese dishes. It’s rich, smooth, and ultra-creamy. It’s surprisingly quick and easy to make on the stovetop with just a few simple ingredients. I love serving it with my copycat Panera Broccoli Cheese Soup for a complete meal.
Panera Copycat Mac and Cheese ingredients
Per Serving Cost: $2.24
Recipe Cost: $13.44
- 1 pound Lumaconi pasta (I find it at World Market and Target): $3.99
- 4 Tablespoons unsalted butter: $0.48
- ¼ cup all-purpose flour: $0.10
- 2 ½ cups milk: $1.86
- 4 ounces white American cheese: $2.25
- 8 ounces extra-sharp white Vermont cheddar: $4.49
- ¼ teaspoon Dijon mustard (optional): $0.10
- ½ teaspoon kosher salt: $0.05
- ¼ teaspoon hot sauce: $0.12
NOTE: The recipe prices are calculated using grocery store websites. The actual cost of the recipe will depend on the ingredients you already have. Ingredient prices were updated in October 2024.
How To Make Panera Mac and Cheese
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- Melt the butter in a large saucepan over low heat. Once melted, whisk in the flour and cook for 1 minute, whisking constantly to prevent burning.
- Slowly pour in the milk, whisking as you go. Increase the heat to medium and continue whisking until the sauce thickens and bubbles, about 4-5 minutes. Remove the pan from heat.
- Add the sliced American cheese, shredded white cheddar, Dijon mustard (if using), salt, and hot sauce (if using). Stir until the cheese melts.
- Add the cooked pasta to the cheese sauce. Stir to coat the pasta evenly, then return the saucepan to medium heat. Cook for 1 minute, stirring constantly, until the mac and cheese is warmed through.
- Serve immediately.
***Make sure you watch the recipe video in the recipe card below!
Panera Bread Mac & Cheese Recipe Variations
- Whole milk works best, but 2% milk also gives good results. Avoid skim milk, as it won’t make the sauce as creamy.
- You can use any type of pasta. 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.
- Add 1 cup of chopped and steamed broccoli florets for broccoli mac and cheese.
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.
Storage Tips
SERVE: This is best served immediately after it’s made. However, you can keep it out for about 30 minutes before it needs to be refrigerated.
STORE: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
FREEZE: Because this recipe contains dairy products, I do not recommend freezing it. Once it’s defrosted, the cheese sauce will be grainy.
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 FAQs
As with all mac and cheese recipes, it’s best to use cheese that isn’t pre-shredded because the extra additives prevent the cheese from clumping.
For this recipe, it’s best to use a block of extra-sharp white cheddar cheese 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.
Yes, you can make it up to 1 day in advance. Just store the cheese sauce and pasta separately. Then, reheat both and combine when you’re ready to serve.
More Copycat Recipes:
- Honey Baked Ham Recipe
- Italian Pizza Sauce Recipe
- Movie Theater Popcorn
- Hawaiian Food Truck Garlic Shrimp
- CPK BBQ Chicken Pizza Recipe
- Fried Apples
- Chick-Fil-A Frosted Lemonade
- Sweet Corn Tamale Cakes
Save The Recipe
Enter your email below & we’ll send a link to this recipe to your inbox & you’ll subscribe for new recipes
Panera Bread Mac and Cheese
Video
Equipment
- Cheese grater
- knife
- cutting board
- pasta pot
- medium saucepan
- whisk
- measuring cups and spoons
- colander
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.
Notes
- Some people find the Dijon mustard in the recipe a bit overwhelming, so feel free to reduce it or omit it altogether.
- If you’re serving this as a main dish, it will serve 4-6 people. If you’re making it as a side dish, it will serve 8-10 people.
-
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
Cannot wait to try this – do you think it would do well if I froze half of it after it’s made and cooled – it’s only the two of us and this makes quite a bit
I do not recommend freezing the recipe. The cheese sauce may turn grainy when you defrost it.
About how long does this mac stay “gooey”? I’m planning on making it for Thanksgiving, but hours ahead of time in a Crock.
Only for about 20 minutes. If you’re going to make it ahead of time and keep it in the crockpot, then increase the milk by 1/2 cup.
Thanks so much for the recipe. I plan to make this for my kids who are toddlers since they love the Panera one. I noticed hot sauce goes into it. Is this necessary? I’m afraid it’ll be too hot for my kids.
You can definitely leave it out. It doesn’t add heat to the dish since it’s such a small amount, just a little bit of flavor.
I came across this recipe because my 3 year old really loves Panera mac n cheese and she has not cared for any of my traditional homemade recipes. I wanted to find something I could make at home, that she would actually eat. We found this recipe to be a very close match to Panera’s version both flavor and texture wise (my daughter gobbled up every last bite so it passed the picky preschooler test). I only had penne noodles, so that is what I used. If I had used shells I’m not sure anyone would have known it was homemade (it was that close to the real deal). I cooked my noodles for one minute less then the al dente recommended time, increased the milk to 3 cups (because I knew I would be reheating), let the sauce base cool for 5 minutes before adding the cheese (I used Boar’s head American white cheddar from the deli section, grated my own white cheddar) and then cooked for 1 minute after adding in the noodles. It was delicious and we will definitely be making it again!
Amanda, I am SO glad that your daughter loved the recipe. It’a favorite at my house, too!
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?
Yes, just add 3 tablespoons more of milk to the recipe.
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!
Mac and cheese is the ultimate comfort food. I will have to try this recipe.
Perfect and a Happy family meal. I love it too.
My kids LOVE, LOVE, LOVE this! So glad I can make it at home!
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!!
Dan, So glad you loved this recipe! Thanks for stopping by, cheers!
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!
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!
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!
Jill! I’m SO glad you and your family loved the recipe. Thanks for stopping by! 🙂
Great recipe! Next time I think I will reduce or leave out the hot sauce. It was a little over powering.
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!
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.
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 double the recipe and make it a day in advance, can I reheat it in the oven?
If you do, you’ll want to add a bit more milk to the recipe.
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?
What brand or kind of hot sauce should I use?
Any will do. I used Tabasco.
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.
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.
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.
Omg best Mac and cheese ever!! It’s so creamy and delicious!! I would recommend adding a little more salt though but it’s near perfection!!
-fellow cheese lover
Bob, so glad you liked the recipe! Thanks for stopping by!
I tried the recipe and it turned out delicious but not like Panera. Not creamy enough. It’s just off. Still delicious though.