Panera Mac And Cheese Recipe

This homemade version of Panera’s super creamy White Cheddar Mac & Cheese is rich, indulgent, and easy to make. With the creamy combination of white cheddar cheese, heavy cream, and milk, this mac & cheese is every bit as comforting and delicious as the restaurant version. Whether served on the stovetop, in the Crock Pot, or baked with a crispy topping, this recipe is sure to be a hit!

Why You’ll Love This Recipe

This Panera-inspired mac & cheese has all the creamy goodness you crave. The combination of white cheddar, heavy cream, and milk creates a velvety smooth sauce that perfectly coats every piece of pasta. You can enjoy it right off the stove, bake it for a crispy topping, or make it ahead for a quick meal. Add your favorite toppings like bacon or crushed Ritz crackers for an extra delicious twist.

Ingredients

• 1 lb. medium pasta shells (or elbow macaroni)

For the Roux:

• 1/4 cup butter

• 1/4 cup flour

For the White Cheddar Sauce:

• 3 cups Cracker Barrel Vermont White Cheddar, shredded (about 1 block = 2 cups)

• 1 cup heavy cream

• 2 cups milk (preferably whole)

For Seasoning:

• 3/4 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon mustard powder (or substitute Dijon mustard)

• 1/4 teaspoon hot sauce (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Shred the Cheese:

Shred the cheese first and set it aside. Make sure it’s close to room temperature when added to the sauce to help it melt smoothly.

2. Boil the Pasta:

Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain well once cooked. Prepare the sauce while the pasta is cooking.

3. Prepare the Sauce:

PRO TIP: Measure out all your ingredients before starting the sauce, especially the cheese, so it’s ready when needed.

• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until it starts to turn a light golden color.

• Slowly whisk in the heavy cream and milk. Continue whisking for about 3 minutes until the sauce begins to thicken.

• Add the seasonings and hot sauce (if using), and stir until well combined.

• Reduce the heat to low and gradually sprinkle in the shredded cheese, stirring continuously until the sauce is smooth and thickened. Remove from heat.

4. Combine with Pasta:

Add the drained pasta to the sauce and stir until the pasta is well coated. Serve immediately.

5. If Baking:

• Use 3/4 lb. of pasta instead of the full pound, as the pasta will continue to absorb sauce while baking.

• Boil the pasta for 1 minute less than al dente.

• Transfer the pasta and sauce to a lightly greased 9×13-inch casserole dish. (Optional: Top with 1 cup of crushed Ritz crackers for a crispy topping.)

• Bake at 325°F for 15 minutes. Let it sit for 5 minutes before serving.

Servings and Timing

• Total Time: 35 minutes

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Servings: 8

Variations

• Different Cheeses: Feel free to experiment with different cheeses such as Gouda, mozzarella, Monterey Jack, Gruyere, or mild cheddar to create a more complex flavor profile.

• Add Bacon: For extra flavor, top the mac & cheese with crispy bacon or pancetta.

• Add Toppings: Sprinkle crushed Ritz crackers, breadcrumbs, or even a few dashes of extra hot sauce for added flavor and texture.

Make-Ahead / Crock Pot Method

1. Cook the Pasta: Cook the pasta for 2-3 minutes less than al dente, then drain it.

2. Prepare the Cheese Sauce: Make the sauce and let it cool slightly.

3. Combine: Use a silicone spatula to gently combine the pasta with the sauce. Don’t overmix.

4. Refrigerate: If preparing ahead, refrigerate for 1-2 days.

5. Crock Pot Method: Place the pasta and sauce mixture in a slow cooker on low for 2 hours, stirring occasionally.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for 3-4 days.

• Freezing: Although this dish can be frozen, it doesn’t reheat as well due to the dairy separating. If freezing, be prepared for the texture to change slightly when reheated.

FAQs

Can I use a different type of cheese?

Yes, you can use a variety of cheeses like Gouda, mozzarella, Monterey Jack, or Gruyere. Just make sure the cheeses melt well for a smooth sauce.

How can I make this dish spicier?

If you prefer a spicier mac & cheese, add more hot sauce or use a spicy mustard in place of the mustard powder. You can also sprinkle some crushed red pepper flakes for a bit of heat.

Can I make this recipe ahead of time?

Yes, you can prepare this recipe ahead of time. Just refrigerate it and reheat it when you’re ready to serve. For a baked version, follow the make-ahead instructions and bake it when ready.

Can I use gluten-free pasta?

Yes, you can use gluten-free pasta in place of regular pasta to make this dish gluten-free. The rest of the ingredients are naturally gluten-free.

What is the best cheese for mac & cheese?

White cheddar cheese is the star of this recipe, but mixing in other cheeses like Gouda or Gruyere can enhance the flavor. Choose cheeses that melt well for a smooth, creamy sauce.

Conclusion

This Panera-inspired Mac & Cheese is creamy, cheesy, and utterly delicious. With its rich white cheddar sauce and perfectly cooked pasta, it’s the ultimate comfort food. Whether you enjoy it fresh off the stove, bake it for a crispy topping, or make it ahead in the Crock Pot, it’s sure to satisfy any craving for a classic cheesy dish.

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