Panera Mac & Cheese Recipe

Introduction

This Panera-style Mac & Cheese is creamy, cheesy, and comforting—the perfect dish to satisfy your comfort food cravings. Made with sharp white cheddar and a rich, velvety sauce, it’s easy to prepare and tastes just like your favorite café version.

Ingredients

• 1 lb. medium pasta shells or elbow macaroni
• 1/4 cup butter
• 1/4 cup flour
• 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese, shredded
• 1 cup heavy cream
• 2 cups milk, preferably whole
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon mustard powder (can substitute Dijon mustard)
• 1/4 teaspoon hot sauce (optional)

Instructions

1. Step 1: Shred the cheese and set it aside at room temperature to ensure it melts smoothly later.
2. Step 2: Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain well once cooked.
3. Step 3: While the pasta cooks, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it turns light golden.
4. Step 4: Slowly whisk in the heavy cream and milk, stirring continuously for about 3 minutes to combine and thicken.
5. Step 5: Add the salt, pepper, mustard powder (or Dijon), and hot sauce if using. Reduce heat to low.
6. Step 6: Gradually sprinkle in the shredded cheese, stirring constantly until the sauce is smooth and thickened. Remove from heat.
7. Step 7: Add the drained pasta to the sauce and stir until fully coated. Serve immediately.
8. Optional Baking: Use 3/4 lb. pasta and boil 1 minute less than al dente. Transfer to a greased 9 x 13 inch casserole dish, top with 1 cup crushed Ritz crackers, and bake at 325°F (163°C) for 15 minutes. Let sit 5 minutes before serving.

Tips & Variations

• For the best melt, make sure your cheese is shredded and at room temperature before adding it to the sauce.
• You can swap the white cheddar for sharp yellow cheddar or a blend of cheddar and Monterey Jack for a different flavor.
• Add cooked bacon or sautéed mushrooms for extra richness and texture.
• If you don’t have mustard powder, a teaspoon of Dijon mustard works well and adds a nice tang.
• For a creamier texture, try using half-and-half instead of milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while medium pasta shells or elbow macaroni are ideal for holding the sauce, you can use other shapes like cavatappi, rotini, or penne depending on your preference.

Is it possible to make this recipe gluten-free?

Absolutely. Use a gluten-free flour blend for the roux and gluten-free pasta to keep the dish safe for those with gluten sensitivities.

Panera Mac & Cheese Recipe

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★★★★★

4.6 from 124 reviews

This Panera Mac & Cheese recipe delivers a creamy, cheesy comfort food classic, featuring tender pasta shells enveloped in a smooth white cheddar sauce made from Vermont sharp white cheddar, butter, cream, and milk with a hint of mustard and hot sauce for depth. Perfect for an indulgent dinner, it can be served immediately or baked for a crispy topping.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 1 lb. medium pasta shells, or elbow macaroni

Roux

• 1/4 cup butter
• 1/4 cup flour

White Cheddar Sauce

• 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese, shredded
• 1 cup heavy cream
• 2 cups milk, preferably whole

Seasonings

• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon mustard powder (or substitute Dijon mustard)
• 1/4 teaspoon hot sauce (optional)

Instructions

1. Shred the Cheese: Shred the cheddar cheese first and set it aside to come to close to room temperature before adding to your sauce, ensuring it melts smoothly.
2. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and set aside while preparing the sauce.
3. Prepare the Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until the mixture becomes light golden, forming a roux to thicken the sauce.
4. Make the Sauce: Slowly whisk in the heavy cream and milk, continuing to whisk for about 3 minutes until the sauce begins to thicken slightly. Add salt, pepper, mustard powder (or Dijon), and optional hot sauce to flavor the sauce.
5. Add the Cheese: Reduce heat to low and gradually sprinkle in the shredded cheddar cheese, whisking continuously until the sauce is smooth and thickened without any lumps.
6. Combine Pasta and Sauce: Remove the sauce from heat, add the drained pasta to the sauce, and stir thoroughly to coat the pasta evenly with the creamy cheese sauce. Serve immediately for a creamy mac & cheese.
7. Optional Baking: For a baked version, use 3/4 lb. pasta instead of 1 lb. and boil it for 1 minute less than al dente. Transfer the pasta and sauce mixture to a lightly greased 9 x 13 inch casserole dish. Optionally sprinkle 1 cup crushed Ritz crackers on top. Bake at 325°F (163°C) for 15 minutes. Let it rest for 5 minutes before serving to set the topping and sauce.

Notes

• For best cheese melting, allow shredded cheese to come close to room temperature before adding to the sauce.
• Hot sauce is optional but adds a subtle kick and depth to the cheese sauce.
• Using whole milk and heavy cream creates a rich, creamy texture reminiscent of Panera’s mac & cheese.
• If baking, reduce pasta quantity and slightly undercook to prevent it from becoming mushy while baking.
• Crushed Ritz crackers provide a buttery, crunchy topping but can be omitted if you prefer a soft topping.

Keywords: Panera mac and cheese recipe, creamy mac and cheese, homemade mac and cheese, white cheddar mac and cheese, stovetop mac and cheese, baked mac and cheese