Name: Copycat Panera Macaroni and Cheese Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: ¼ cup unsalted butter; ¼ cup all-purpose flour; 1 cup whole milk; 2 cups heavy whipping cream; 2 cups shredded white cheddar cheese (preferably freshly shredded); 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 teaspoon dry mustard (or ground mustard); 1 pound pasta (cavatappi, shells, or elbow), cooked and drained

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Introduction

This Copycat Panera Macaroni and Cheese delivers a creamy, cheesy comfort classic you can make right on your stovetop. Using simple ingredients like white cheddar and a touch of dry mustard, it mimics the beloved restaurant favorite perfectly. You’ll have rich, velvety mac and cheese in under 30 minutes!

A large white pot with orange handles sits on a white marbled surface, filled to the top with creamy macaroni and cheese. The pasta is elbow-shaped, coated evenly with a smooth, pale yellow cheese sauce that looks rich and thick. A few small bits of cheese are scattered inside the pot, and some uncooked pasta pieces and white cheese shreds lie next to it on the surface. A white bowl and striped cloth napkin are placed nearby, adding a cozy touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup unsalted butter
¼ cup all-purpose flour
1 cup whole milk
2 cups heavy whipping cream
2 cups shredded white cheddar cheese
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 pound pasta (cavatappi, shells, or elbow), cooked

Instructions

Step 1: Cook the pasta according to package directions. Drain and set aside while you prepare the sauce.
Step 2: In a large pot over medium-high heat, melt the butter. Whisk in the flour and cook for about one minute to make a roux.
Step 3: Reduce heat to medium. Slowly whisk in the whole milk, heavy cream, salt, dry mustard, and pepper. Continue whisking until the mixture starts to bubble.
Step 4: Lower the heat and add the shredded white cheddar cheese. Stir gently until the cheese melts completely and the sauce is smooth.
Step 5: Add the cooked pasta to the sauce and stir until fully combined. Remove from heat and let the mac and cheese sit for about 5 minutes to thicken.
Step 6: Taste and season with additional salt and pepper if needed. Serve warm and enjoy!

Tips & Variations

Shredding your own white cheddar cheese ensures a creamier texture than pre-shredded cheese.
Dry mustard enhances the cheese flavor without adding a mustard taste—don’t skip it!
Cook the pasta just until al dente, as it will continue softening when mixed with the sauce.
For a twist, stir in crispy bacon bits or sautéed vegetables before serving.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat and add about ½ cup of milk to loosen the sauce as needed for creamy consistency.

How to Serve

The image shows a white pot with orange handles filled with creamy macaroni and cheese. The macaroni noodles are small and curved, covered in a thick, smooth, pale yellow cheese sauce. The pot sits on a white marbled surface with a striped cloth next to it and some uncooked pasta pieces scattered nearby. Parts of white bowls are visible around the pot. The overall look is warm and inviting, focusing on the rich texture of the cheesy pasta. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like cavatappi, shells, or elbow macaroni works well. Choose your favorite shape for the best comfort food feel.

What if I don’t have dry mustard?

You can omit dry mustard if needed, but it helps to enhance the cheese flavor. A small pinch adds depth without making it taste like mustard.