Print

Panera Mac & Cheese Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/panera-mac-and-cheese-recipe/