Pasta

Panera Inspired Mac & Cheese

Name: Panera Inspired Mac & Cheese
Prep time: 10 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 16 ounces elbow macaroni or shell pasta; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 2 cups white cheddar cheese, shredded; 1 cup sharp cheddar cheese, shredded; 1/2 teaspoon Dijon mustard; Salt and black pepper to taste

Ultra-creamy macaroni coated in a rich white cheddar cheese sauce with a smooth, velvety texture. This comforting copycat recipe captures the signature flavor of Panera's famous mac and cheese.

Inspired by Panera Bread

Prep

10 min

Cook

20 min

Serves

Difficulty

Easy

Method

1
Bring a large pot of salted water to a boil and cook the pasta until al dente.
2
Reserve about 1/2 cup of the pasta water before draining.
3
In a large saucepan, melt the butter over medium heat.
4
Whisk in the flour and cook for about one minute to remove the raw flour taste.
5
Slowly pour in the milk and heavy cream while whisking continuously.
6
Continue whisking until the sauce begins to thicken.
7
Reduce the heat to low and gradually add the white cheddar and sharp cheddar cheeses, stirring until completely melted.
8
Stir in the Dijon mustard and season with salt and black pepper.
9
Add the cooked pasta to the cheese sauce and stir until every piece is coated.
10
If the sauce is too thick, add a splash of the reserved pasta water until it reaches your preferred consistency.
11
Taste and adjust the seasoning if needed.
12
Serve immediately while the cheese sauce is hot and creamy.

Recipe notes

Undercook the pasta by about a minute because it continues softening in the sauce. Melt freshly shredded cheese over low heat and use reserved pasta water only after the sauce and pasta are combined.

Planning, storage, and serving

Storage and reheating

Refrigerate in a shallow airtight container within 2 hours and use within 3 days. Reheat gently with a splash of milk, stirring often; freezing is possible but not recommended because the sauce can become grainy and pasta soft.

Make-ahead tips

Shred cheese and measure the roux ingredients a day ahead. The complete dish is best fresh, but it can be made several hours early and reheated slowly with milk.

What to serve with it

- Roasted broccoli or green beans
- Tomato-cucumber salad
- Grilled chicken for added protein

Equipment needed

- Large pasta pot
- Heavy saucepan
- Whisk and box grater

Difficulty explained

This easy stovetop dish depends on a smooth roux and low heat when the cheese is added.

Nutrition estimate

Calories

770

Protein

32g

Carbs

70g

Fat

41g

Sat. fat

25g

Fiber

Sugar

Sodium

700mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

Use small shells instead of elbows to hold more sauce without changing the cooking method.
Monterey Jack can replace some sharp cheddar for a smoother, milder melt.
Fold in steamed broccoli or peas after the cheese melts; dry vegetables well so they do not thin the sauce.

Pitfalls to Watch Out For

Pre-shredded cheese can make the sauce grainy; shred blocks and add the cheese a handful at a time.
A rapidly boiling cheese sauce may split; take the pan off high heat before adding cheese.
If leftovers look dry, do not reheat at full power; use low heat and small additions of milk.

Nutrition Context

Pasta and dairy make this rich in carbohydrate, protein, calcium, and saturated fat; cheese and seasoning also contribute considerable sodium.
A smaller serving beside vegetables or protein creates a more varied meal than using a very large bowl as the only component.

FAQ

Why reserve pasta water?

Its starch loosens thick cheese sauce while helping it cling to the pasta. Add only a splash at a time.

Why is the cheese sauce grainy?

Pre-shredded cheese or excessive heat is usually responsible. Shred cheese fresh and melt it gradually after lowering the burner.

Can I omit the Dijon mustard?

Yes, but it adds subtle sharpness that balances the cream. A tiny pinch of mustard powder is an alternative.

Can I bake this mac and cheese?

You can transfer it to a dish and broil briefly with crumbs, but prolonged baking absorbs sauce and reduces the signature creamy texture.

How do I reheat it without drying it out?

Warm slowly with a splash of milk, stirring until creamy. Refrigerate leftovers within two hours and use within three to four days.