Panera Mac and Cheese Recipe

Creamy, dreamy comfort food at its best, this Panera Mac and Cheese Recipe delivers all the velvety, cheesy satisfaction you crave from the iconic café favorite—right from your own kitchen! The magic is in the silky white cheddar sauce that lovingly coats every shell or elbow noodle. If you’re looking to recreate those cozy, nostalgic Panera vibes at home—and even tweak them to your perfect taste—you’re in the right spot.

Ingredients You’ll Need

What’s so wonderful about this Panera Mac and Cheese Recipe is that it’s built from pantry basics, but each ingredient totally matters. Good cheese, high-quality dairy, and just-right seasonings turn humble pasta and butter into something special. Here’s what you’ll need and why:

• Medium pasta shells or elbow macaroni (1 lb.): The shape is absolutely essential for capturing all that luscious cheese sauce in every bite.
• Butter (1/4 cup): The start of a great roux, which gives your sauce that rich, smooth backbone.
• Flour (1/4 cup): Whisked with butter, it thickens the sauce perfectly so it clings nicely to the pasta.
• Shredded Vermont White Cheddar (3 cups): Cracker Barrel brand brings sharp, creamy, irresistible flavor—shred it yourself for the smoothest melting.
• Heavy cream (1 cup): Adds luxurious silkiness and mouthfeel that makes every bite extra fabulous.
• Whole milk (2 cups): Dilutes the richness just enough, balancing out the cream and cheese beautifully.
• Salt (3/4 teaspoon): Pulls all the flavors forward without being overpowering.
• Pepper (1/2 teaspoon): Adds a subtle kick that enhances the cheddar’s savoriness.
• Mustard powder (1 teaspoon, or Dijon): Adds depth and intrigue—even mustard skeptics usually love the hint of tang it brings!
• Hot sauce (1/4 teaspoon, optional): Just a splash can light up the other flavors; feel free to leave it out or add a bit more if you’re feeling spicy.

How to Make Panera Mac and Cheese Recipe

Step 1: Shred the Cheese

Start by shredding your Vermont white cheddar and let it come to room temperature. This might sound basic, but it’s a game-changer for extra-silky sauce—cheese that’s a little warmer will melt much more smoothly! Grab your box grater and get to work while you prep your other ingredients.

Step 2: Boil the Pasta

Fill a big pot with water, bring it to a boil, and sprinkle in a generous pinch of salt. Cook your shells or elbows according to the package directions—just to al dente so they can soak up the sauce without getting mushy. Drain them well and set aside while you turn your attention to the luscious cheese sauce.

Step 3: Make the Roux

In a large saucepan or Dutch oven, melt the butter over medium heat. Once it’s bubbly but not browned, sprinkle in the flour and whisk for about a minute, until that raw flour smell disappears and it takes on a pale golden shade. This forms the backbone of the Panera Mac and Cheese Recipe, making your sauce rich and thick—but never gloopy!

Step 4: Add the Dairy

With your roux bubbling, slowly whisk in the heavy cream and milk. Don’t rush—steady pouring and constant whisking help keep the base super smooth. Continue whisking for about 3 minutes, until the mixture is steamy and starting to thicken up, like the beginning of a dreamy bechamel.

Step 5: Season and Melt the Cheese

Sprinkle in the salt, pepper, mustard powder (or a spoonful of Dijon), and a dash of hot sauce if you love it. Lower the heat, then add the shredded cheddar little by little, gently stirring after each handful. This step is what sets the Panera Mac and Cheese Recipe apart! Patience pays off: keeping the heat low prevents any graininess and creates that signature creamy texture.

Step 6: Combine Pasta and Sauce

Remove the luscious cheesy sauce from the heat, tip in your drained pasta, and gently fold everything together. You’ll know it’s ready when every noodle is perfectly coated in that velvety white cheddar blanket. Serve immediately—or, if you love a baked crust, see the next step!

Step 7: Baking Option (Optional)

For a bubbly, golden-topped version, transfer the finished mac and cheese to a buttered 9 x 13 inch casserole dish. If you want crisp edges, top with a cup of crushed Ritz crackers. Bake at 325 degrees for 15 minutes, let it rest for a few, then dig in to your irresistible, toasty Panera Mac and Cheese Recipe.

How to Serve Panera Mac and Cheese Recipe

Garnishes

A sprinkle of extra cheddar, a fine dusting of paprika, or even a little fresh parsley can transform your bowl into something totally photo-worthy. If you like a bit of heat, scatter a few sliced fresh jalapeños on top for the grown-ups at the table. For extra crunch, try toasted breadcrumbs or crushed crackers right before serving!

Side Dishes

Pair your Panera Mac and Cheese Recipe with bright, crisp sides to balance the richness. A simple green salad with tangy vinaigrette is fabulous, or try roasted broccoli, crunchy apple slices, or a dish of sweet, roasted tomatoes. Crusty bread is always a hit for scooping up extra cheese sauce!

Creative Ways to Present

Take your mac and cheese game up a notch by serving it in individual ramekins, or pile it into hollowed-out bread bowls just like Panera. This recipe also shines as a crowd-pleasing main for potlucks or parties—just spoon it into a big, beautiful casserole and let everyone help themselves. Leftovers, if you have any, make next-level mac and cheese grilled cheese sandwiches!

Make Ahead and Storage

Storing Leftovers

Let your Panera Mac and Cheese cool before storing in an airtight container in the fridge. It will keep beautifully for up to three days, ready for a quick comfort food fix any time. Pro tip: add a splash of milk before reheating to help restore its creamy magic!

Freezing

Want to save a batch for later? The Panera Mac and Cheese Recipe can be frozen, but texture is usually best before freezing. If you do freeze, scoop portions into freezer-safe containers, press a layer of plastic wrap right onto the surface, then seal tightly. Thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop or in the microwave, stirring regularly and adding a splash of milk or cream to loosen up the sauce. Low and slow is the trick to keeping your leftovers smooth—never blast them on high heat or you’ll risk a grainy texture.

FAQs

What makes the Panera Mac and Cheese Recipe so creamy?

It’s the blend of a proper roux, high-quality Vermont white cheddar, and the combination of heavy cream and milk. Shredding your own cheese (rather than using pre-shredded) is a key, often-overlooked step for getting that ultra-smooth texture.

Can I use a different cheese instead of white cheddar?

Absolutely! While sharp white cheddar gives you that classic tang and creaminess, you can blend in a little Gruyère, Monterey Jack, or even a touch of mozzarella for your own twist. Just maintain the total cheese amount for the sauce to stay thick and luscious.

Is this recipe spicy with the hot sauce?

Not at all. The hot sauce is a flavor booster more than a heat source—it adds a subtle zing but won’t make your mac and cheese noticeably spicy. Of course, you can always skip it or add more if your taste buds love a kick!

Can I make the Panera Mac and Cheese Recipe gluten-free?

Definitely! Swap in your favorite gluten-free pasta and use a gluten-free all-purpose flour blend for the roux. The results are just as creamy and comforting—no one will miss the gluten.

Should I bake the mac and cheese or serve it straight from the stove?

If you crave that ultra-creamy, silky texture (like what you get from Panera), serve it right from the pot. If a crispy, golden crust is your thing, don’t skip the optional baking step with buttery cracker topping—it’s pure comfort baked in!

Final Thoughts

If you’re craving a bowl of cozy, melty nostalgia, this Panera Mac and Cheese Recipe absolutely delivers. It only takes a handful of easy steps to bring café-level comfort to your table—and you can make it exactly the way you love. Give it a try, share the cheesy joy, and let your kitchen be the happiest place tonight!

Print