Panera Mac and Cheese Recipe (Easy Copycat)
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Enjoy a restaurant-quality meal at home with my Panera Mac and Cheese! This recipe is perfect if you’re craving comfort food. It’s creamy, cheesy, and flat-out delicious! Better than the boxed stuff and ready to enjoy at home… this Panera mac and cheese recipe is about to become your new favorite!
Who says that you can’t have mac and cheese as a main dish? The creamy blend of cheeses makes this one of those copycat recipes that you can gobble up happily without the need for anything else.
Some people eat it as a side dish, but I love eating this copycat Panera’s Mac and Cheese as a meal. It’s the perfect creamy mac and the ultimate comfort food!
The whole time I’m making this Panera version, I’m always in awe of how this recipe really is a dead ringer for what you’d buy there!
It’s time to make this mac and cheese dinner recipe in your own kitchen and enjoy!
Panera Mac and Cheese
Panera Bread™ is my go-to when I want something quick and easy. It’s more wholesome than some other fast food places… I love their salads and soups!
So much so that I’ve already shared these recipes for their Green Goddess Salad and broccoli cheddar soup. So tasty!!
And when I want something that will hold me over a little bit longer, I always order Panera mac and cheese. It’s rich, creamy, and pretty much always hits the spot!
My Panera mac and cheese recipe is so easy it practically makes itself.
Plus you can make it uniquely your own with a multitude of fun add-ons. Versatile, flavorful, and simple? It doesn’t get much better!!
Ingredient Notes and Substitutions
- Salted Butter – I like using salted butter for my copycat Panera mac and cheese.
That said, if you’re keeping an eye on your sodium intake, you could use unsalted butter instead. - All-Purpose Flour – Works as a thickening agent for that creamy and cheesy sauce.
- Half & Half – Also needed to create your mac and cheese sauce. I love the easy combination of cream and milk.
- White Cheddar Cheese – A must for Panera Bread mac and cheese! You want to use white instead of regular cheddar for its lighter color.
That’s what they use at the restaurant! - Pasta – I like cavatappi best for Panera mac and cheese, but you could also use elbow macaroni, fusilli, or conchiglie shells.
- Seasonings – You don’t need a lot! Salt, freshly cracked black pepper, and mustard powder will do the trick.
If you want to change things up, some other additions that you can add are hot sauce, kosher salt, or other types of cheese. (or any other secret ingredients that you want to add)
Tips for Making Panera Bread Mac and Cheese
- Use high-quality ingredients.
You don’t need much to make this Panera mac and cheese recipe, so using high-quality ingredients can make a big difference!
If you can swing it, opt for freshly cut white cheddar cheese from the deli counter, fresh butter, and your favorite brand of first-rate pasta.
- Slow and steady wins the race!
After your copycat Panera mac and cheese sauce thickens and comes to a simmer, reduce the heat to low.
Cooking the cheese sauce over low heat helps prevent it from becoming grainy and ensures a velvety texture!
- Sauce too thick?
If you find that your cheese sauce is too thick, simply add a bit more half & half until you get the consistency you’re after.
Add 1 tablespoon at a time to make sure that it doesn’t get runny!
Storing and Reheating Copycat Panera Mac and Cheese
Let any leftovers cool completely before placing them in an airtight container in the fridge. Homemade Panera mac and cheese will keep for up to 3-4 days.
You can reheat single servings in the microwave in 30-second increments until heated through.
You could also use your stovetop: add a splash of milk or half & half and heat over medium for about 10 minutes.
Interested in freezing your Panera Bread mac and cheese for later? Again, let it cool completely before storing it in an airtight container in the freezer.
It will keep for 1-2 months. Keep in mind that the texture and consistency may change over time!
Kitchen Tools You Will Need
- Large Heavy Bottomed Pot and Strainer for the pasta.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
Panera Mac and Cheese Recipe FAQ
Yes! Make your Panera Bread mac and cheese as instructed on the recipe card and allow it to cool before storing it in the fridge for up to 24 hours.
Reheat it over the stove — remember that you may need to add a bit of whole milk or skim milk to bring it back to life.
There are so many options! Crispy bacon bits, sautéed onions and mushrooms, or diced tomatoes all come to mind.
If you like spicy foods, consider adding cayenne pepper! Get creative and don’t be afraid to experiment! This mac and cheese tastes delicious with or without additions, so have fun! I like to dish everyone up into their own single serve mac and let them experiment with toppings in their own bowls. This is how new favorites are created!
As mentioned, Panera mac and cheese is made with white cheddar which is why I’m using it here. If you want that creamy white cheddar macaroni just like from Panera, keep with the cheese that I use and list on the recipe card.
That said, you could also try sharp cheddar, sharp white cheddar, Gruyere, or a combination of your favorites – choose the best cheese for your tastebuds, but just know that changing what’s on the ingredient list does change the flavor of the original recipe.
The only rule here is that you must use a cheese that melts well! Shredding your own cheese does melt better than pre-shredded cheese in my opinion!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Mac and Cheese Recipes
Panera Mac and Cheese Recipe (Easy Copycat)
Ingredients
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 3 cups half & half
- 2 cups shredded white cheddar cheese
- 1/2 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon mustard powder
- 16 ounces cavatappi pasta, cooked according to package instructions
Instructions
- In a heavy bottom large pot, melt the butter over medium heat.
- Whisk in the flour and cook for about 1-2 minutes until well combined and smooth.
- Gradually whisk in the half and half, making sure there are no lumps.
- Cook the mixture for about 5-7 minutes, stirring constantly, until it thickens and comes to a simmer.
- Reduce the heat to low and stir in the shredded white cheddar cheese, salt , black pepper, and mustard powder. Mix until the cheese is melted and the sauce is smooth and creamy.
- Add the cooked cavatappi pasta to the pot and stir until the pasta is evenly coated with the cheese sauce.
- Taste and adjust the seasonings to your liking.
- Serve the mac and cheese hot and enjoy!.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2023, updated and republished November 2024
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My father in law taught me how to make this about 40 years ago and my kids loved it and now their kids love it too!! He substituted the AP flour for Wondra because it doesn’t seize up or clump. And instead of using the black pepper I used white pepper so it wouldn’t show up on the noodles!!!
Hi Marla,
Thank you for sharing that with our readers! Have a great day!
TSRI Team Member,
Holli
This mac and cheese is the epitome of comfort food!
Hi Alana!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
Just made this Panera Mac and Cheese from The Slow Roasted Italian and wow, it’s a game changer! So creamy and easy to whip up. I added a touch of garlic powder for extra flavor, and it was a hit!
Hi Mia!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn