Easy Copycat Panera Mac and Cheese Recipe

Panera’s mac and cheese has earned legendary status among comfort food lovers, and for good reason. This incredibly creamy, rich side dish features pasta swimming in a velvety white cheddar sauce that’s impossible to resist. The secret lies in the perfect combination of two cheeses and one surprising ingredient that elevates the entire dish. Now you can recreate this beloved restaurant favorite at home whenever cravings strike, without the drive or the premium price tag.

Homemade Panera Bread Macaroni and Cheese in a black bowl.

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Why This Recipe Works

The magic of Panera’s mac and cheese comes from the strategic combination of white American cheese and sharp white cheddar. American cheese provides unmatched meltability and creates that signature smooth, creamy texture without graininess. The sharp white cheddar adds complex flavor depth, while a touch of Dijon mustard enhances the cheese’s natural sharpness and adds subtle tang that prevents the dish from becoming one-dimensional.

Ingredients

  • Dijon mustard – The secret ingredient that enhances cheese flavor and adds subtle complexity
  • Shell pasta – Holds the creamy cheese sauce in every curve and hollow, you can use elbow macaroni in a pinch
  • Butter – Forms the base of the roux and adds richness
  • All-purpose flour – Creates the thickening agent for a smooth cheese sauce
  • Whole milk – Provides a creamy liquid base and helps achieve perfect consistency
  • White American cheese – Delivers unparalleled melting properties for ultimate creaminess
  • Shredded sharp white cheddar cheese – Contributes bold, tangy flavor that defines the dish
Panera Mac and Cheese Ingredients

Ingredient Notes

If you can’t find pasta shells you can use any other type of pasta that you like. Macaroni tastes just like the shells.

You can buy white American cheese in the deli section of your local grocery store. Walk up to the deli counter and ask them for about a pound of the cheese.

You can let them slice it any way you like. You are going to melt the cheese so it doesn’t matter if it is sliced or not.

You will use about a pound of American white cheddar and about 1 cup of sharp white Cheddar.

The cheese isn’t the real secret to the recipe – it is the Dijon mustard.

Mustard has a way of enhancing the flavor of the sharp cheese. Mustard gives it a little extra punch. I like to use a good two teaspoons for this recipe.

I also thin the cheese sauce a bit with whole milk. So all of the ingredients are common and easy to find.

How to Make Panera Mac and Cheese

  1. Prepare the pasta according to the package directions.
  2. Melt the butter in a saucepan over medium heat.
  3. Add the flour. Stir and cook for 1 minute.
  4. Slowly add milk, stirring until it is thickened.
  5. Add the white American cheese. Whisk the mixture and cook until the cheese has melted.
  6. Add the white sharp cheese and Dijon mustard. Stir and cook until the cheese has melted.
  7. Drain the cooked pasta and put it in a large bowl.
  8. Add the sauce to the pasta. Stir to combine the cheese and the pasta together.
Stirring Panera Bread Macaroni and Cheese in a stainless steel prep bowl.

Serve this delicious homemade macaroni and cheese immediately.

I hope you give this recipe a try.

a bowl of homemade Panera Bread Macaroni and Cheese

Chef’s Notes

The key to preventing grainy cheese sauce is temperature control. Keep the heat at medium and never let the mixture boil once cheese is added. If the sauce seems too thick, add a splash of reserved pasta water or additional milk to reach the desired consistency.

Storage & Reheating Instructions for Leftovers

  • Refrigerator Storage: Store in an airtight container for up to 4 days in the refrigerator
  • Reheating Method: Reheat gently on the stove top over low heat, adding a splash of milk to restore creaminess. Stir frequently to prevent sticking
  • Microwave Option: Heat in 30-second intervals, stirring between each, until warmed through
  • Freezing: Not recommended, as dairy-based sauces typically separate when frozen and thawed

More Panera Bread Copycat Recipes

Favorite Pasta and Macaroni Recipes

Check out more of my easy side dish recipes and the best Panera Bread recipes here on CopyKat!

Homemade Panera Bread Macaroni and Cheese in a bowl.

Copycat Panera Mac and Cheese

Make Panera's famous creamy mac and cheese at home! Rich white cheddar sauce with American cheese creates the perfect comfort food.
4.46 from 11 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Panera Mac and Cheese, Panera Recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10
Calories: 408kcal

Ingredients

  • 1 pound shell pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 3/4 pound white American cheese
  • 1/4 pound shredded white sharp Cheddar cheese
  • 2 teaspoons Dijon mustard

Instructions

  • Prepare the pasta according to the package directions. Make the sauce while the pasta is cooking.
  • Melt the butter in a pan over medium heat.
  • Add the flour. Stir and cook about 1 minute.
  • Slowly add in the cold milk, stirring constantly.
  • Continue to cook and stir the sauce until it is thickened.
  • If the white American cheese is not sliced, cut it into cubes.
  • Add the white American cheese into the sauce. Stir and cook until the cheese has melted.
  • Add the white sharp cheese and Dijon mustard. Stir and cook until the cheese has melted and the sauce has a smooth consistency.
  • The cheese sauce should be ready the same time the pasta is done.
  • Drain the pasta and put it back in the pot or in a large bowl.
  • Add the sauce to the pasta. Stir to combine the cheese and the pasta together.
  • Serve immediately.

Nutrition

Calories: 408kcal | Carbohydrates: 39g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 703mg | Potassium: 221mg | Fiber: 1g | Sugar: 4g | Vitamin A: 620IU | Calcium: 503mg | Iron: 1mg

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. Tracey

    5 stars
    Fantastic! Kiddo and I cleared our plates!

    The only change I made is that, as a New Orleans native, I had to kick it up a notch with our homemade Creole seasoning. Everything is better with a little cayenne 😉

  2. Shar from california

    I’d like to try for thanksgiving this week. I have the white American cheese in individual plastic film, how many slices is 3/4 lb. if I don’t have enough cheese slices, can I do 1/2 lb of American cheese and 1/2 lb of Vermont white cheddar. I bought an 8 oz block today

    • Stephanie

      Do you have a scale? You can weigh the cheese? Most cheese slices weigh 0.7 ounces. Assuming your cheese slices are average, it would take about 17 slices. You could do the different types of cheeses if you like, but the color won’t be white like it is in the restaurant.

  3. Rose

    I tried this as posted. I’m happy with the creaminess and the taste, mostly. I will still keep using it, for it’s a great dish. However, It’s a bit bland in comparison to Panera’s. Unsure of what else it needs. I added cumin, that’s not it. In different bowl, I tried paprika, not it. There is a smoky, saltier flavor in the real deal.
    Any trials done that match it better?

  4. Liz

    I’m making this for Thanksgiving and I wanted to prepare ahead of time. How long can it stay refrigerated and what’s the best method for reheating?

    • Stephanie

      I would reheat this on the stovetop by adding more milk to this. The white American cheese in this will make it a bit gummy. If the stove being used is an issue, you could try reheating this in a slow cooker (it will take a lot longer), again add some milk.

  5. Anne Bettencourt

    For two people, I’m going to divide the recipe in half to avoid over-eating and left overs … do you see an issue with that?

4.46 from 11 votes (6 ratings without comment)

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