Make Panera Mac and Cheese at home in just 25 minutes! This copycat recipe is ultra-creamy, cheesy, and tastes just like the restaurant version — but better.

If you love Panera Bread’s mac and cheese, you’re going to be obsessed with this copycat recipe. Made on the stovetop in just 25 minutes, this homemade version is thick, ultra-creamy, and packed with the same rich white cheddar flavor you know and love, but without the restaurant price tag.

 

This recipe comes together with simple, everyday ingredients and doesn’t require any baking. It’s the perfect weeknight dinner that the whole family, kids and adults alike, will go absolutely crazy for. Once you make it at home, you may never order it out again.

Ingredients You’ll Need

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• Small cut pasta: Shell pasta, elbow macaroni, cavatappi, or rotini all work beautifully. Use whichever shape you have on hand.
• Butter + all-purpose flour: The foundation of your roux, which thickens the sauce to that signature Panera consistency.
• Whole milk + heavy cream: Using both gives you a rich, velvety sauce. Skim milk works in a pinch, but more fat = more creaminess.
• White cheddar cheese: This is the star of the show. Buy a block and shred it yourself — pre-shredded cheese has coatings that prevent smooth melting.
• American cheese: Don’t skip this! American cheese is what gives the sauce that silky, ultra-smooth texture.
• Dry mustard: The secret weapon. It deepens the cheese flavor without adding any detectable mustard taste.
• Salt + black pepper: Season generously and adjust to taste at the end.

How to Make Panera Mac and Cheese 

It all comes together on the stove top, so you can make it in minutes with no oven required! 

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Drain and set aside.
2. Make the roux. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, until the mixture turns lightly golden and smells nutty. This step cooks out the raw flour flavor.
3. Build the sauce. Slowly whisk in the milk and heavy cream until the mixture is completely smooth with no lumps. Continue stirring over medium heat until the sauce thickens, about 3 to 5 minutes.
4. Melt in the cheese. Reduce heat to low. Add the white cheddar and American cheese, stirring continuously until fully melted and the sauce is silky smooth.
5. Season. Add the dry mustard, salt, and black pepper. Taste and adjust seasoning as needed.
6. Combine and serve. Add the cooked pasta to the cheese sauce and stir until every noodle is coated. Serve immediately for maximum creaminess. 

Recipe Tips & Tricks

• Always shred your own cheese. Pre-shredded cheese is coated with cellulose or starches to prevent clumping, which also prevents smooth melting. A block of white cheddar shredded at home makes a huge difference in texture.
• Don’t skip the American cheese. It might seem like an odd addition, but American cheese is the secret to that impossibly smooth, gooey sauce. It won’t make the dish taste processed, it just helps the sauce come together perfectly. I opt for the American cheese from the deli counter as opposed to the individual ones wrapped in plastic.
• Cook the pasta to al dente. The noodles will continue cooking slightly when combined with the hot sauce. Slightly underdone pasta is better than mushy pasta.
• Use two pans at once. Start the pasta water first, then begin making the sauce. Both should finish around the same time for the quickest prep.
• Season the pasta water. Salting your pasta water generously is one of the easiest ways to add flavor from the inside out.

Recipe Variations

One of the best things about this recipe is how easy it is to customize. Here are some ideas:

• Spice it up: Stir in a splash of hot sauce (chipotle Tabasco is excellent), a pinch of cayenne, or a sprinkle of red pepper flakes.
• Add protein: Stir in pulled rotisserie chicken, crispy bacon, or sautéed shrimp to make it a heartier meal.
• Go veggie: Mix in steamed broccoli, caramelized onions, or roasted butternut squash.
• Breadcrumb topping: For a baked feel, transfer to a dish and broil with panko breadcrumbs and a little extra cheese for 3 to 4 minutes.
• Try different cheeses: Gruyère, sharp cheddar, or fontina all melt well and add a slightly different flavor profile.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer: Mac and cheese can be frozen for up to 2 months. The texture of the sauce may change slightly upon thawing, but a splash of cream and a gentle reheat will bring it back.

Reheating: Reheat gently on the stovetop or in the microwave. The pasta absorbs the sauce as it sits, so stir in a splash of milk or cream to loosen it back up. Heat low and slow to avoid breaking the sauce.

Other Copycat Recipes

• Copycat Red Lobster Tartar Sauce
• Pokey Sticks (Gumby’s Pizza)
• Pasta Milano (Macaroni Grill)
• Chicken Gnocchi Soup (Olive Garden)
• Mexican Pizza (Taco Bell)