If you’ve ever wondered how to recreate that creamy, dreamy taste of your favorite comfort food at home, this Panera Mac and Cheese Recipe is exactly what you need. Imagine rich, velvety cheese sauce clinging perfectly to tender pasta shells, delivering that familiar warmth and comfort in every bite. This recipe captures the essence of Panera’s beloved classic mac and cheese with a luscious blend of Vermont Cheddar and just the right hint of seasoning, making it an irresistible crowd-pleaser that’s simple enough for weeknight dinners yet special enough for guests.
Ingredients You’ll Need
These ingredients might be simple, but they each bring something essential to the table—helping create that perfect texture, flavor, and melt-in-your-mouth consistency that defines the Panera Mac and Cheese Recipe.
- 1 pound dry medium shell pasta: The classic shape for trapping that smooth cheese sauce in every bite.
- 6 tablespoons unsalted butter: Provides a rich base and helps create the roux for thickening the sauce.
- ¼ cup all-purpose flour: Key for thickening the cheese sauce without any lumps.
- 2 cups whole milk (room temperature): Adds creaminess and smooth texture to the sauce.
- 1 cup heavy cream (room temperature): Brings an extra layer of richness and indulgence.
- 1¼ teaspoons kosher salt: Enhances the overall flavor with just the right touch of saltiness.
- ½ teaspoon dry mustard powder: Adds a subtle zing that deepens the flavor profile.
- Freshly ground black pepper (to taste): Balances flavors with a mild spicy kick.
- 4 cups freshly shredded Vermont Cheddar cheese: The star ingredient delivering sharpness, creaminess, and that iconic cheesy flavor.
How to Make Panera Mac and Cheese Recipe
Step 1: Cook the Pasta to Al Dente
Start by boiling the shell pasta according to the package instructions until just al dente—meaning tender but still slightly firm when bitten. This texture ensures your mac and cheese won’t turn mushy once baked or combined with the sauce. After draining, let the pasta cool slightly while you move on to the sauce.
Step 2: Make the Roux Base
In a large pot over medium heat, melt the butter. Once melted, whisk in the flour and cook this mixture for a few minutes. You want it to turn slightly golden and lose that raw flour smell, which builds a flavorful foundation for the sauce and thickens it beautifully.
Step 3: Add the Milk and Cream
Slowly pour in the whole milk while whisking constantly to prevent lumps, followed by the heavy cream. Keep whisking until the mixture begins to bubble and noticeably thickens to a luscious, velvety consistency—the backbone of that signature Panera Mac and Cheese Recipe sauce.
Step 4: Season the Sauce
Once thickened, stir in kosher salt, dry mustard powder, and freshly ground black pepper. These seasonings elevate the cheese sauce, cutting through the richness with layers of savory depth and subtle spice, making sure every bite sings with flavor.
Step 5: Incorporate the Cheese
Remove the pot from the heat and add your shredded Vermont Cheddar cheese. Stir gently yet thoroughly until every shred melts into the sauce, creating that irresistible creamy texture and sharp, cheesy aroma that’s simply unforgettable in the Panera Mac and Cheese Recipe.
Step 6: Combine Pasta and Cheese Sauce
Add the cooked pasta back into the pot with the cheese sauce and stir to coat every shell completely. Taste and adjust salt if necessary. This final step guarantees the perfect cheesiness throughout, making it ready to serve or enjoy as is.
How to Serve Panera Mac and Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dusting of smoked paprika adds a pop of color and a hint of freshness or subtle smokiness that perfectly complements the rich cheese sauce. For an extra indulgent touch, some crunchy toasted breadcrumbs on top add delightful texture.
Side Dishes
Panera Mac and Cheese Recipe pairs amazingly well with fresh green salads or roasted vegetables, balancing the richness with crispness. Think simple arugula with lemon vinaigrette or oven-roasted asparagus—the perfect uplifting contrast.
Creative Ways to Present
Serve it in individual ramekins for a cozy, personal touch or bake it with an extra cheese crust on top for a restaurant-style presentation. You can even jazz it up by mixing in cooked bacon bits or caramelized onions for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Panera Mac and Cheese Recipe in an airtight container in the refrigerator for up to 3 days. This keeps the cheese sauce creamy and the pasta from drying out, so you can enjoy delicious leftovers with minimal effort.
Freezing
Although it’s best fresh, you can freeze this dish by placing it in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating to maintain that velvety texture.
Reheating
Reheat gently on the stovetop over low heat or in the microwave in short bursts. Stir frequently to prevent sticking and add a splash of milk or cream to bring back that creamy consistency of the original Panera Mac and Cheese Recipe.
FAQs
Can I use a different type of cheese?
Absolutely! While Vermont Cheddar offers that classic sharpness, feel free to mix in cheeses like Gruyère or Fontina for a nuttier, creamier twist. Just keep a total of about 4 cups of shredded cheese for the right balance.
Is it necessary to use dry mustard powder?
Dry mustard powder adds subtle depth and brightness to the cheese sauce without overwhelming it. If you don’t have it, you can skip it, but the sauce might lack a bit of the complex flavor that makes Panera’s mac so special.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to achieve a similar thickening effect. Just make sure your pasta is gluten-free as well to keep the whole dish safe for gluten-sensitive eaters.
How can I make the mac and cheese creamier?
Using both whole milk and heavy cream is key to that creamy texture. If you want it even richer, add a bit more cream or a small amount of cream cheese for extra silkiness.
Can I bake the mac and cheese after combining?
Definitely! Transfer it to a baking dish, top with extra cheese or breadcrumbs, and bake at 350°F (175°C) for about 15-20 minutes until bubbly and golden on top. It’s a wonderful way to change things up while still enjoying the Panera Mac and Cheese Recipe flavors.
Final Thoughts
There’s something so incredibly satisfying about making the Panera Mac and Cheese Recipe at home. It hits all the right notes of comfort, cheesiness, and warmth, making it a go-to for family meals, dinner parties, or whenever you need a little cozy indulgence. Give this recipe a try and watch it become your new favorite comfort food classic that you’ll crave time and time again.
Print
Panera Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings (6 bowls)
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Panera Mac and Cheese recipe recreates the creamy, cheesy comfort classic beloved by many. Featuring tender shell pasta bathed in a rich homemade cheddar cheese sauce made from scratch with real butter, milk, and cream, this dish delivers indulgent, melt-in-your-mouth flavor perfect for family dinners or cozy gatherings.
Ingredients
Pasta
- 1 pound dry medium shell pasta (1 box, or any short pasta will work)
Cheese Sauce
- 6 tablespoons unsalted butter (¾ stick)
- ¼ cup all-purpose flour
- 2 cups whole milk (room temperature)
- 1 cup heavy cream (room temperature)
- 1¼ teaspoons kosher salt
- ½ teaspoon dry mustard powder
- Freshly ground black pepper (to taste)
- 4 cups freshly shredded Vermont Cheddar cheese (e.g., Cracker Barrel or any good-quality brand)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta shells until al dente according to package directions. Drain well in a colander and allow to cool slightly while preparing the cheese sauce.
- Make the roux: In a large pot or deep skillet over medium heat, melt the butter. Whisk in the all-purpose flour and cook, whisking continuously, until the mixture is slightly golden and no longer smells like raw flour. This usually takes about 2-3 minutes and forms the base for a smooth sauce.
- Add milk and cream: Gradually pour in the whole milk first, whisking constantly to avoid lumps, followed by the heavy cream. Continue whisking until the mixture is smooth and starts to bubble and thicken slightly.
- Season the sauce: Stir in the kosher salt, dry mustard powder, and freshly ground black pepper to taste. This enhances the depth of flavor in the cheese sauce.
- Incorporate the cheese: Remove the pot from heat, then add the shredded cheddar cheese in batches, stirring continuously until melted and fully incorporated, resulting in a velvety smooth cheese sauce.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce and stir gently to fully coat every shell with the rich, creamy cheddar sauce. Taste and adjust seasoning with additional salt or pepper if desired.
Notes
- Using room temperature milk and cream helps prevent the sauce from curdling when added to the roux.
- For best texture, cook pasta just until al dente to avoid mushiness when combined with sauce.
- Freshly shredded cheese melts more smoothly compared to pre-shredded varieties which contain anti-caking agents.
- If desired, you can keep the mac and cheese warm on very low heat, stirring occasionally to prevent sticking.
- Variations can include adding a crispy breadcrumb topping and finishing under the broiler for a baked mac and cheese style.
