Copycat Panera Macaroni and Cheese Recipe
This Copycat Panera Macaroni and Cheese recipe delivers creamy, cheesy comfort food reminiscent of the beloved Panera Bread classic. Made with a handful of quality ingredients like white cheddar, whole milk, and heavy cream, this stovetop mac and cheese is rich, smooth, and easy to prepare in about 25 minutes. Perfect as a side dish or a main course, the recipe uses a roux base to create a velvety cheese sauce that clings beautifully to cavatappi or your favorite pasta shape.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Macaroni and Cheese 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
Instructions
- Cook Pasta: Prepare the pasta according to the package directions until al dente. Drain the pasta and set it aside while you make the cheese sauce.
- Make the Roux and Sauce Base: In a large saucepan over medium-high heat, melt the butter. Whisk in the all-purpose flour and cook for approximately one minute to eliminate the raw flour taste without browning it. Reduce heat to medium.
- Add Liquids and Seasonings: Slowly whisk in the whole milk and heavy cream, then add kosher salt, black pepper, and dry mustard. Continue whisking until the mixture begins to bubble and slightly thicken.
- Add Cheese: Lower heat to low and gradually add the shredded white cheddar cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Stir the cooked pasta into the cheese sauce until fully coated. Remove from heat and allow the mac and cheese to rest for about 5 minutes to thicken further. Taste and season with additional salt and pepper if needed. Serve warm and enjoy.
Notes
- Use a high-quality white cheddar cheese such as Cabot for the best flavor and texture.
- Shred your own cheese rather than using pre-shredded for a creamier sauce without graininess.
- While reheating leftovers, add approximately ½ cup of milk and warm gently on the stovetop to restore creaminess.
- You can prepare the roux and sauce while boiling the pasta to save time.
- This recipe makes enough for 8 servings and can be paired well with meatball subs or buffalo chicken sliders.
Keywords: Panera mac and cheese, stovetop mac and cheese, copycat Panera recipe, creamy mac and cheese, white cheddar mac and cheese
