Easy Copycat Panera Mac and Cheese Recipe
Panera Bread’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, on your stovetop.
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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, preventing 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
How to make Panera Mac and Cheese
- Prepare the pasta according to the package directions in a large pot.
- Melt the butter in a large saucepan over medium-high heat.
- Add the flour. Stir and cook for 1 minute.
- Slowly add milk, stirring until it thickens.
- Add the white American cheese. Whisk the mixture and cook until the cheese has melted.
- Add the white sharp cheese and Dijon mustard. Stir and cook until the cheese has melted.
- Drain the cooked pasta and put it in a large bowl.
- Add the sauce to the pasta. Stir to combine the cheese and pasta.
Serve this delicious homemade macaroni and cheese immediately.
I hope you give this recipe a try.
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
- Honey Walnut Cream Cheese
- Panera Autumn Squash Soup
- Panera Black Bean Soup
- Panera Broccoli Cheddar Soup
- Panera French Onion Soup
- Panera Potato Soup
Favorite pasta and macaroni recipes
- Fast Food Mac and Cheese
- Homemade Macaroni Salad
- Instant Pot White Cheddar Mac and Cheese
- Lubys Mac and Cheese
- Martha Stewart Macaroni and Cheese
- Pasta con Broccoli
- Stouffer’s Macaroni and Cheese
Check out more of my easy side dish recipes and the best Panera Bread recipes here on CopyKat!
Plus you’ll get great new recipes from us every week!
Copycat Panera Mac and Cheese
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.
Hi, I just want to use the sauce for zoodles. It looks amazing, what low carb flour could I use? Coconut maybe? Thanks so much, Cristina
I am sorry I have never tried doing this, so I don’t know how to make a low carb roux, I would simplify the recipe and melt the cheese into heavy cream.
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 😉
I made this with my kids. They thought it tastes better than Panera.
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
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.
Is there mustard powder in this recipe? I thought the Dijon mustard was prepared.
no. grey poupon squeeze bottle
My family loved this! Thank you for sharing!
I see twice where you use the milk. once added to the flower then later to the cheese. How much milk did you use in each?
I think the second time the milk is added it is the flour, butter, and milk mixture.
thanks for clarifying!
We made it tonight it was fabulous!! I used heavy cream …& aged boars Head cheddar in 1/2 and cheaper cheddar!!! YUM!!!
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?
I would go with a little more mustard powder. You may want to consider that your cheese is not the same brand that they use.
A dashor two of hot sauce really helps.
A dash of nutmeg and more dijon.
Please send me the Panara Mac and cheese recipe
I am confused it is on this web page.
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?
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.
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?
Dividing it in half should work just fine.