Copycat Panera Broccoli Cheddar Mac and Cheese

Panera Broccoli Cheddar Mac and Cheese is so creamy and so cheesy that each bite is better than the last. Plus, there are plenty of vegetables to balance the indulgence! This easy stovetop recipe comes together in a snap and can be doubled to feed a crowd — or for leftovers!

Panera Broccoli Cheddar Mac and Cheese

When I first tried the broccoli cheddar mac and cheese at Panera, I was hooked. Creamy, cheesy, and with a healthy dose of vegetables? The perfect lunch, in my book.

It was like a magical blend of their classic white cheddar mac and famous broccoli cheddar soup into one irresistible dish.

So, imagine my disappointment when it was discontinued… Isn’t that always the case? As soon as you fall in love with something, they stop making it!

That’s where my cooking skills truly pay off, allowing me to recreate all my restaurant favorites right at home — even if it’s just to save some money on takeout.

Ingredient Notes and Substitutions

• Pasta – The original Panera broccoli cheddar mac and cheese recipe calls for pipe rigate, which is a thick, curved pasta with ridges.
  
  If you can’t find it, substitute elbow macaroni, cavatappi, or medium shells.
  
• Butter & Flour – Instead of combining these into a roux at first, you’ll sauté the vegetables in the butter, then sprinkle them with the flour and continue cooking.
  
  It will thicken the cheese sauce the same way, with the bonus of softened and flavorful veggies!
  
• Veggies – Obviously, there’s plenty of broccoli, but onions and carrots are in the mix here too!
  
  Those are best in smaller pieces or shreds, while the florets simply need to be bite-sized so they soften quickly — and are easier to eat!
  
• Milk & Heavy Cream – I find that using both creates the perfect broccoli cheddar mac and cheese sauce consistency.
  
  It’s not too thick, and the cream prevents the milk from scalding too easily.
  
  Feel free to use more cream for a thicker sauce, or use all milk if that’s all you have on hand.
  
• Chicken Broth – This is the standard in cooking for rich and flavorful sauces!
  
  For a vegetarian version of this Panera broccoli cheddar mac and cheese recipe, you can swap in vegetable broth instead.
  
• White Cheddar Cheese – Has all the bold flavor of cheddar without the natural coloring. The better the quality, the better the flavor and texture too!
  
  For a more complex flavor, combine sharp cheddar with gouda or fontina — just keep the total amount of shredded cheese the same.
  
• Spices – Mustard powder and garlic powder deepen the savory, tangy flavor of the cheese.
  
  Season to taste with salt, but use white pepper instead of black pepper so you don’t see the flecks in the sauce.

Tips and Tricks to Make Broccoli Cheddar Mac and Cheese Like Panera

• Use fresh vegetables, not frozen.

Frozen veggies will release too much water, causing the cheese sauce to separate. Even if you thaw them first, the textures will be too soft.

Plus, you’ll have better control over the size and shape of each ingredient. I prefer to shred the carrots and finely chop the onion so they disappear into the sauce better.

The flavor is there, but you won’t notice that you’re eating them.

• Build the cheese sauce in stages.

Sprinkle flour over the sautéed veggies, then stir constantly for about a minute to prevent clumps and evenly cook off the raw flour taste.

Keep stirring as you add the milk and cream for the smoothest results. The flour will help the Panera broccoli cheddar mac and cheese sauce thicken as it simmers.

And don’t forget to add extra flavor! Spices and chicken broth go in next, creating the perfect base for melting in the white cheddar cheese.

• Keep the heat as low as possible when adding the cheese.

Too high, and the sauce will end up scalding or separating. In fact, you can even turn the stove off before stirring in the cheese — the liquid will be hot enough to melt it!

Add the shredded cheddar by the handful as well, waiting until it’s fully melted before adding more.

Prep Ahead

• Chop onion and broccoli
• Shred carrot and cheese

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Large Pot and Strainer to cook and drain the pasta.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself. Use this to shred the carrot too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 

Serving Suggestions 

Panera broccoli cheddar mac and cheese always came with a baguette slice, and who am I to mess with perfection? 

Any crusty loaf or some fluffy dinner rolls would taste just as great, and you can use them to scoop up leftover cheese sauce. I’ll usually add a green salad to the table too.

For a heartier meal, serve it as a side to pork chops, chicken, or steak — made easy in the air fryer, of course.

This veggie mac and cheese would even go well with burgers and dogs at a cookout.

Storing and Reheating Broccoli Cheddar Mac and Cheese

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to let the pasta cool before storing to prevent the sauce from separating.

Warm broccoli cheddar mac and cheese gently on the stovetop, adding a little broth or milk to help loosen the sauce. 

You can also microwave individual portions if that’s easier. Stir frequently until warmed through!

Panera Broccoli Cheddar Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published February 2025

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