Panera-Style Mac and Cheese Recipe

Picture this: a warm bowl overflowing with golden, gooey cheese that stretches with every bite, hugging each perfectly tender pasta shell. The aroma is inviting, rich with buttery goodness, and the first spoonful melts seamlessly on your tongue like pure comfort. This Panera-Style Mac and Cheese Recipe is exactly the kind of cozy indulgence you’ll crave again and again—quick, simple, and utterly impressive for family dinners or casual get-togethers.

From the creamy, velvety cheese sauce to the tender pasta that perfectly soaks it all up, this recipe gives you restaurant-quality mac and cheese right at home. I promise, once you try it, you’ll never settle for boxed mac and cheese again!

Why You’ll Love This Panera-Style Mac and Cheese Recipe

• Ready in just 35 minutes: You’ll have a luscious, homemade meal on the table faster than you’d expect, perfect for busy weeknights.
• Uses simple, familiar ingredients: No complicated or exotic items—just pantry staples and quality cheese for that rich flavor.
• Perfect for beginners and seasoned cooks alike: Clear steps and universally loved results mean anyone can nail this recipe.
• Impressive, restaurant-style presentation: Serve it up steaming hot, and your friends and family will swear you ordered from Panera.
• Customizable and versatile: Easily add your favorite spices, proteins, or veggies to make it uniquely yours.

Why This Panera-Style Mac and Cheese Recipe Works

This recipe shines because of a few key techniques. The roux—a mix of butter and flour cooked until golden—builds the creamy cheese sauce base without any grainy flour taste. Using both whole milk and heavy cream adds richness and silkiness that coats each pasta shell perfectly. The sharp Vermont Cheddar provides depth and tang, mimicking Panera’s beloved flavor. Lastly, cooking the pasta just to al dente ensures it stays tender yet firm, soaking up the sauce without becoming mushy. These little details elevate this dish from everyday to exceptional.

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Ingredients You’ll Need

Gather a handful of straightforward ingredients that combine to create pure magic in this Panera-Style Mac and Cheese Recipe. Nothing complicated, just rich, comforting flavors working together.

• Dry medium shell pasta: Holds onto the cheese sauce gorgeously with its little pockets.
• Unsalted butter: Creates the luscious roux base for the sauce.
• All-purpose flour: Thickens the sauce with a silky texture.
• Whole milk: Adds body and creaminess.
• Heavy cream: Boosts richness to that luxurious, velvety finish.
• Kosher salt: Enhances all the flavors, balanced perfectly.
• Dry mustard powder: Gives a subtle warmth and complexity to the cheese sauce.
• Freshly ground black pepper: Adds a gentle bite and freshness.
• Vermont Cheddar cheese: Sharp and creamy, bringing authentic Panera taste to your table.

Ingredient Substitutions & Tips

• Dry medium shell pasta: Any short pasta like elbow macaroni, cavatappi, or rotini works equally well.
• Whole milk & heavy cream: Use half-and-half to simplify, though the sauce will be slightly less rich.
• Vermont Cheddar: Try a sharp white cheddar, aged Gouda, or even a blend with Gruyère for a more complex flavor.
• Dry mustard powder: If unavailable, a small pinch of Dijon mustard or mustard seeds can be substituted.

How to Make Panera-Style Mac and Cheese Recipe

Step 1: Cook the Pasta to Perfection

Bring a large pot of salted water to a boil and add the dry medium shell pasta. Cook it just until al dente, usually about 1-2 minutes less than the package suggests, so the pasta stays firm. Drain using a colander and let it cool slightly while you prepare your cheese sauce.

💡 Pro Tip: Reserve a small cup of pasta water before draining—if your sauce ends up too thick, a splash can loosen it beautifully.

Step 2: Create the Golden Roux Base

In a large pot over medium heat, melt six tablespoons of unsalted butter. Whisk in ¼ cup of all-purpose flour and keep stirring for 2-3 minutes until the mixture becomes a lightly golden paste and smells nutty with no raw flour scent. This step is crucial for a silky, lump-free cheese sauce.

💡 Pro Tip: Don’t rush or brown the roux too much—it should stay golden to keep the flavor delicate.

Step 3: Add Milk and Cream Gradually

Slowly pour 2 cups of whole milk into the roux, whisking constantly to combine. Next, pour in 1 cup of heavy cream in the same way. Keep whisking until the mixture thickens and bubbles, turning into a creamy béchamel sauce that’s the foundation for your mac and cheese.

💡 Pro Tip: Use room temperature milk and cream for smoother incorporation without lumps.

Step 4: Season and Enrich the Sauce

Once the sauce thickens, stir in 1¼ teaspoons kosher salt, ½ teaspoon dry mustard powder, and freshly ground black pepper to taste. These seasonings brighten the cheese flavor and give it that subtle Panera-style warmth.

💡 Pro Tip: Add seasonings little by little and taste as you go—cheese will add saltiness, so balance carefully.

Step 5: Melt in the Cheese

Remove the pot from heat and stir in 4 cups of freshly shredded Vermont Cheddar cheese in batches. Keep stirring gently until every bit of cheese melts into the sauce, creating a glossy, stretchy cheese blend that will coat your pasta like a dream.

💡 Pro Tip: Use sharp cheddar for that iconic tangy flavor that screams Panera.

Step 6: Combine Pasta and Sauce

Add the slightly cooled pasta to the cheese sauce and stir carefully to ensure every shell is covered with creamy goodness. Taste and adjust seasoning with a little more salt or pepper if needed. Serve immediately for the best, ooey-gooey experience.

💡 Pro Tip: If the sauce thickens too much when mixing, add reserved pasta water a splash at a time until you reach the perfect consistency.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Overcooking the pasta: Leads to mushy texture that won’t hold up in the cheese sauce.
• Skipping the roux or not cooking it enough: Results in grainy or floury cheese sauce.
• Using pre-shredded cheese: It contains anti-clumping agents that prevent smooth melting.
• Adding cold dairy: Causes lumps in the sauce and uneven texture.
• Not seasoning properly: Bland mac and cheese lacks the depth of authentic Panera flavor.
• Waiting too long to serve: Mac and cheese is best fresh and creamy, not dried out or cold.

Delicious Variations to Try

Once you’ve mastered the classic Panera-Style Mac and Cheese Recipe, why not mix it up a bit? Here are some ideas to dive into comfort food heaven:

Spicy Jalapeño Mac

Add diced jalapeños to your sauce or sprinkle chopped pickled jalapeños on top before serving for a vibrant, spicy kick that wakes up each bite.

Garlic Herb Mac

Stir in roasted garlic and finely chopped fresh herbs such as thyme or parsley to give your mac an aromatic, savory boost perfect for herb lovers.

Bacon and Cheddar

Fry crispy bacon bits and fold them into the mac and cheese for irresistible smoky crunch paired with creamy cheese.

Broccoli and Cheese

Steam small broccoli florets and mix them in to add a fresh, healthy touch while keeping the creamy indulgence front and center.

Truffle Mac

Drizzle a little truffle oil over the finished dish for a luxurious, earthy flavor that transforms this classic into a gourmet treat.

How to Serve Panera-Style Mac and Cheese Recipe

Garnishes

Sprinkle fresh chives, crispy breadcrumbs, or a dusting of smoked paprika to elevate visual appeal and add delightful textural contrasts.

Side Dishes

Pair your mac and cheese with a crisp green salad, roasted vegetables, or garlic bread for a balanced, satisfying meal.

Creative Ways to Present

Serve in individual ramekins for charming personal portions or bake briefly with an extra layer of cheese and breadcrumbs for a golden crust that adds irresistible crunch.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers into airtight containers and refrigerate for up to 3 days. The flavors deepen and remain delicious even after reheating.

Freezing

For longer storage, freeze mac and cheese in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Rewarm gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream to loosen the sauce and restore creaminess.

FAQs

Can I use a different type of cheese?

Absolutely! Vermont Cheddar is classic here, but you can blend in Gruyère, fontina, or mozzarella for different flavors and textures.

Is it okay to use pre-shredded cheese?

It’s possible but not recommended because pre-shredded cheese often contains additives that reduce smooth melting and change texture.

Can I make this recipe gluten-free?

Yes! Use gluten-free flour or cornstarch to make the roux and substitute gluten-free pasta.

What pasta type works best?

Short pasta like medium shells, elbow macaroni, cavatappi, or fusilli coat cheese sauce well and deliver the best bite.

How do I store leftovers?

Keep leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 2 months.

Can I bake this mac and cheese?

Definitely! Transfer to a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F until golden and bubbly.

What if my sauce is too thick?

Add a splash of reserved pasta water, milk, or cream and stir to loosen it up without diluting the flavor.

Is it possible to make this vegan?

You’d need to substitute dairy ingredients with plant-based alternatives and use vegan cheese; it might change the flavor but still offer a comforting mac experience.

Final Thoughts

This Panera-Style Mac and Cheese Recipe brings the warmth and joy of a favorite comfort food right into your kitchen with ease and elegance. Whether you’re cozying up on a chilly evening or impressing loved ones with soulful homemade goodness, this mac and cheese delivers every time.

Have you tried this Panera-Style Mac and Cheese Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🧀🍽️

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