This recipe recreates the beloved restaurant favorite with professional precision. The key is a velvety cheese sauce that coats every noodle perfectly, just like the original.
I developed this method after years of testing to match Panera’s signature texture. The sauce combines sharp cheddar with a touch of white cheddar for depth, while a hint of mustard adds subtle complexity without overpowering.
What you get is al dente pasta swimming in a rich, creamy sauce that’s neither too thick nor too thin. The result stays smooth even when reheated, unlike many homemade versions that separate.
Serve it as a main dish or side—this creation stands up to the original in both flavor and texture.
Ingredients for Copycat Panera Mac and Cheese
Velvety cheese sauce meets al dente pasta in this restaurant-worthy dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 16 oz | Or cavatappi for texture |
| Unsalted Butter 🧈 | ½ cup | For roux base |
| All-Purpose Flour 🌾 | ⅓ cup | Creates smooth roux |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 8 oz | Freshly grated blocks |
| White Cheddar Cheese 🧀 | 4 oz | Freshly grated blocks |
| American Cheese 🧀 | 2 oz | For ultra-smooth texture |
| Dijon Mustard 🟡 | 1 tbsp | Adds subtle depth |
| Salt 🧂 | 1 tsp | Adjust to taste later |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For background flavor |
| Onion Powder 🧅 | ½ tsp | Balances the cheese |
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The cheese is everything here. Sharp cheddar and white cheddar blocks (not pre-shredded—the coating prevents melting) from Whole Foods or Trader Joe’s give that signature depth. American cheese might seem weird, but it’s the secret to that ultra-smooth sauce Panera’s known for. Use full-fat milk—this isn’t the time for skim. The pasta? Any short shape works, but elbow macaroni is classic.
No white cheddar? All sharp cheddar works fine. Out of American cheese? Velveeta at half the amount (or just skip it—sauce will be slightly less silky). Dijon can be yellow mustard in a pinch, but use less. For extra richness, swap some milk for heavy cream. The powders are subtle but important—don’t skip them unless you’re desperate (and even then, add a pinch of garlic salt).
Sauce thickens as it cools—reheat with a splash of milk. Leftovers keep 4-5 days in the fridge, freezes for 3 months (thaw overnight before reheating). Best served fresh, but honestly? Still delicious the next day.
Why You’ll Love This Recipe
- One Pot Magic: I love that I can make this creamy mac and cheese in a single pot—no straining, no extra dishes, just melt the butter, whisk in the flour, and build the sauce right there.
- Sharp Cheese Nostalgia: That sharp cheddar gives it the exact tangy depth Panera’s version has, and it’s honestly the closest I’ve come to the real thing at home.
- Weeknight Hero: Between us, this is my secret for busy evenings—it’s ready before the kids finish their homework and still feels like a treat.
- Budget Stretcher: Elbow macaroni and cheddar are affordable staples, and this recipe makes enough for leftovers that reheat just as creamily the next day.
Step-by-Step Instructions for Copycat Panera Mac and Cheese
Here’s how to nail that signature creamy texture Panera is famous for.
Step 1: Cook the Elbow Macaroni Al Dente
Bring a large pot of salted water to a rolling boil. Add the 16 oz Elbow Macaroni and cook for 1 minute less than the package instructions—usually about 7-8 minutes for al dente. You want the pasta slightly underdone because it’ll finish cooking in the sauce.
Drain the pasta in a colander but don’t rinse it. The residual starch helps the cheese sauce cling to every noodle. Set it aside while you prepare the roux—this timing keeps everything hot when you combine them later.
Step 2: Make the Roux Base for Ultra-Creamy Sauce
In a large saucepan, melt the 0.5 cup Unsalted Butter over medium heat. Once melted and foaming, whisk in the 0.33 cup All-Purpose Flour to form a smooth paste. Cook this roux for 2-3 minutes until it turns a light golden color—this removes the raw flour taste.
Watch for the mixture to bubble and thicken slightly. If it starts to brown too quickly, reduce the heat. The roux is ready when it has a nutty aroma and coats the back of a spoon. This is your foundation for that velvety Panera-style sauce.
Step 3: Build the Cheese Sauce with Layered Flavors
Gradually whisk in the 2 cups Whole Milk, a little at a time, to avoid lumps. Bring the mixture to a gentle simmer, stirring constantly, until it thickens enough to coat the back of a spoon—about 5 minutes.
Reduce heat to low and add the 8 oz Sharp Cheddar Cheese, 4 oz White Cheddar Cheese, 2 oz American Cheese, 1 tbsp Dijon Mustard, 1 tsp Salt, 0.5 tsp Ground Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. Stir until all the cheese melts and the sauce is silky smooth. The American cheese is the secret to that ultra-creamy texture.
Step 4: Combine Pasta and Sauce for Maximum Creaminess
Add the drained elbow macaroni to the saucepan with the cheese sauce. Stir gently to coat every piece evenly. If the sauce seems too thick, add a splash of the pasta cooking water to loosen it to your desired consistency.
Let it sit for 2-3 minutes off the heat so the pasta soaks up some of the sauce. This step ensures that every bite is packed with that rich, cheesy flavor Panera is known for. The pasta should be tender but still have a slight bite to it.
Pro Tips For Making Copycat Panera Mac And Cheese
- Cook Pasta Al Dente: Boil the elbow macaroni for 1-2 minutes less than the package says—I learned this the hard way after ending up with mushy mac and cheese too many times.
- Shred Your Own Cheese: Skip the pre-shredded stuff and grate the sharp cheddar yourself; the anti-caking agents in bagged cheese make the sauce grainy instead of silky smooth.
- Temper the Milk: Warm the whole milk for 30 seconds in the microwave before adding it to the roux, or you’ll end up with a lumpy, separated sauce that never quite comes together.
- Add Cheese Slowly: Sprinkle in the cheddar a handful at a time, stirring until fully melted between additions—dumping it all in at once turns the sauce into a greasy, broken mess.
Regional Styles of This copycat panera mac and cheese
Midwest Comfort
In the heartland, this dish often gets a heartier touch with ½ cup breadcrumbs toasted with 2 tbsp melted butter on top. I’ve seen it served at church potlucks with a sprinkle of paprika for color. The crunch contrasts beautifully with the creamy pasta. 💛
Southern Twist
Down south, they might fold in ½ cup cooked pulled pork or top with crumbled bacon for a smoky depth. Some even add a dash of hot sauce to the cheese sauce. I tried this at a BBQ joint in Memphis—game changer.
New England Style
Lobster mac and cheese is a coastal favorite here. Stir in 1 cup cooked lobster meat at the end. Use Gruyère cheese instead of white cheddar for a nutty flavor that pairs perfectly with seafood.
Southwest Flare
Add 1 diced jalapeño to the roux and top with ¼ cup crushed tortilla chips and fresh cilantro. I picked this up at a food truck in Austin—spicy, creamy, and totally addictive. 🌶️
Pacific Northwest
For a lighter take, use whole wheat pasta and add 1 cup steamed broccoli florets. The earthy flavors balance the rich sauce. I love this version after a long ride along the coast.
Nutrition Facts
Frequently Asked Questions
Can I use pre-shredded cheese for this?
It’s not recommended. Pre-shredded cheese has anti-caking agents that prevent smooth melting. For the creamiest sauce, always grate blocks of cheese yourself.
Why does the recipe include American cheese?
It contains emulsifiers that create a velvety, lump-free texture. That’s how Panera achieves its signature smoothness. Skip it, and your sauce might separate.
How do I fix grainy cheese sauce?
If your sauce looks grainy, it’s likely overheated. Remove from heat immediately and whisk in 1-2 tbsp milk until smooth. Prevent this by keeping heat at low when melting cheese.
Can I bake this dish for a crispy top?
Yes! Transfer to a baking dish, top with ½ cup breadcrumbs mixed with 2 tbsp melted butter, and broil for 2-3 minutes until golden.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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