Panera Mac & Cheese Recipe

This creamy, rich Panera-style mac and cheese combines tender pasta with a luscious white cheddar cheese sauce, making it the ultimate comfort food. Follow this easy recipe for a restaurant-quality dish at home.

Ingredients

• 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 White Cheddar, shredded (1 block = 2 cups)
  • 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)

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Instructions

1. Shred the Cheese
Start by shredding the cheddar cheese and setting it aside. It should be close to room temperature when added to the sauce for the best results.

2. Boil the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain well and set aside. While the pasta cooks, prepare the cheese sauce.

3. Prepare the Roux

• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute until it turns a light golden color.

4. Make the Cheese Sauce

• Gradually whisk in the heavy cream and milk. Continue whisking for about 3 minutes until smooth and slightly thickened.
• Stir in the salt, pepper, mustard powder, and hot sauce (if using).
• Reduce heat to low. Gradually sprinkle in the shredded cheddar cheese, stirring constantly until fully melted and smooth. Remove from heat.

5. Combine and Serve

• Add the cooked pasta to the cheese sauce and stir until evenly coated. Serve immediately for the creamiest texture.

Optional: Baking Instructions

• Use 3/4 lb. of pasta instead of the full pound as it will absorb more sauce while baking.
• Boil the pasta for 1 minute less than al dente.
• Transfer the pasta and cheese mixture to a lightly greased 9×13-inch casserole dish. (Optional: Top with 1 cup of crushed Ritz crackers for added crunch.)
• Bake at 325°F for 15 minutes. Let it sit for 5 minutes before serving.

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Why You’ll Love This Recipe

• Restaurant-Style Quality: Replicates the iconic Panera mac and cheese with a creamy, cheesy flavor.
• Easy to Make: Simple instructions and everyday ingredients for a stress-free cooking experience.
• Customizable: Add your favorite toppings or mix-ins for a personalized touch.
• Crowd-Pleaser: Perfect for family meals, potlucks, or as a side dish.

Tips

• Use room-temperature cheese for smoother melting.
• Pre-measure all ingredients to make the cooking process seamless.
• Stir continuously while making the roux and sauce to prevent lumps.
• For extra creaminess, substitute half of the milk with evaporated milk.

Variations and Substitutions

• Pasta Options: Swap shells or macaroni for cavatappi, penne, or fusilli.
• Cheese Varieties: Combine white cheddar with Gruyère, Monterey Jack, or Parmesan for added depth.
• Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper.
• Gluten-Free: Use gluten-free pasta and substitute the roux with a cornstarch slurry.

FAQs

• Can I make this ahead of time? Yes, prepare the cheese sauce and pasta separately. Combine and reheat just before serving.
• How do I reheat leftovers? Reheat on the stovetop with a splash of milk to restore creaminess.
• Can I freeze this dish? It’s best fresh, but you can freeze baked leftovers. Thaw and reheat in the oven.

Serving Suggestions

• Pair with a fresh side salad or roasted vegetables for a balanced meal.
• Serve as a side dish alongside grilled chicken, steak, or pork chops.
• Top with crispy bacon bits or breadcrumbs for added texture and flavor.

This homemade Panera mac and cheese recipe brings the classic comfort of creamy pasta and rich white cheddar to your table. Perfect for any occasion, it’s a dish everyone will request again and again!