Copycat Panera Mac & Cheese: Creamy Stovetop Comfort
Copycat Panera mac and cheese is a stovetop version of the bakery-cafe favorite, made with real cheddar and a simple roux instead of powdered mixes. It comes together faster than the drive-thru line and tastes closer to the original than you'd expect.
You just need butter, flour, milk, and a good white cheddar, plus about 30 minutes. This is weeknight food, game night food, or a side for a holiday table. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 20 min | 30 min | 4 servings | Medium |
Why You'll Love This Recipe
- Thirty minutes total: from cold pot to the table before the noodles even get a chance to go cold.
- One pot, one whisk: less cleanup than most baked versions, no casserole dish required.
- Real cheese flavor: sharp white cheddar gives it that tang Panera's version is known for.
- Kid-approved: mild enough for picky eaters, with no hidden vegetables to pick out.
- Budget-friendly: a block of cheese and pantry staples go a long way here.
Copycat Panera Mac & Cheese Ingredients
- Elbow macaroni: the classic shape for holding sauce in every curve; shells or cavatappi work too.
- Butter: the base of your roux, giving richness without any processed flavor.
- All-purpose flour: thickens the sauce so it coats the pasta instead of pooling at the bottom.
- Whole milk: the backbone of the sauce; half-and-half makes it even richer if you want that.
- White cheddar: sharp and tangy, the cheese Panera leans on for its signature flavor. Yellow cheddar works in a pinch, though the color and tang shift a little.
- Parmesan: a small handful deepens the savory notes and adds a slight nuttiness.
- Dijon mustard: just a teaspoon wakes up the cheese flavor without tasting like mustard at all.
- Salt and black pepper: season to taste, and add a pinch of cayenne if you like a little heat.
For exact amounts, check the recipe card below.
Ways to Change It Up
- Add protein: diced beef sausage or shredded rotisserie chicken turns this into a full dinner.
- Swap the cheese: Gruyere or Monterey Jack add a different edge to the sauce.
- Turn up the heat: a dash of hot sauce or diced jalapeños gives it a kick.
- Make it lighter: use 2% milk and reduce the butter by half for a thinner, still creamy sauce.
- Slow cooker version: combine cooked pasta, sauce ingredients, and cheese on low for 1 hour, stirring occasionally, if you'd rather keep the stove free.
How to Make Copycat Panera Mac & Cheese
- Cook the pasta in salted boiling water until just shy of al dente, about 7 minutes, then drain and set aside.
- Build the roux by melting butter in the same pot, whisking in flour, and cooking for about 1 minute until it smells toasty.
- Whisk in the milk gradually to avoid lumps, then simmer and stir until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Stir in the cheeses off the heat, a handful at a time, until the sauce turns smooth and glossy.
- Season and fold in the pasta, adding mustard, salt, and pepper, then stirring until every noodle is coated.
- Serve right away while the sauce is still loose and pourable; it thickens fast as it sits.
Pro Tips from Our Kitchen
- Undercook the pasta slightly since it keeps cooking in the hot sauce, which keeps it from going mushy.
- Shred your own cheese: pre-shredded bags have anti-caking coatings that make the sauce grainy instead of smooth.
- Keep the heat low once the cheese goes in; high heat can cause the sauce to separate.
- Thin it as needed with a splash of warm milk if the sauce tightens up before serving.
- Taste before salting since parmesan and cheddar both bring their own saltiness to the pot.
What to Serve With It
This mac and cheese pairs well with something green and crisp, like a bright Mexican Street Corn Salad for contrast. Roasted vegetables are also a natural match: try the Honey Garlic Butter Roasted Carrots for a little sweetness on the plate. For a heartier spread, set it next to Easy Big Mac Sloppy Joes Recipe with Special Sauce and call it dinner.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Freezing isn't ideal since the sauce can separate once thawed, but if you do freeze it, thaw overnight in the fridge first. Reheat gently on the stovetop over low heat with a splash of milk, stirring often, or in the microwave in 30-second bursts, stirring between each.
Copycat Panera Mac & Cheese FAQ
Can I use a different cheese?
Yes, Gruyere, Monterey Jack, or a mix of cheddars all work well in place of white cheddar, though the flavor and color will shift slightly.
Can I double this recipe?
Yes, just use a larger pot and whisk the sauce in two batches if it feels crowded, since a thick sauce needs room to move.
Can I make this ahead of time?
You can make the cheese sauce up to a day ahead and reheat it gently before tossing with freshly cooked pasta, since the noodles get soft if held too long in the sauce.
Copycat Panera Mac & Cheese
Ingredients
Method
- Boil the pasta: Cook the elbow macaroni in salted boiling water until just shy of al dente, about 7 minutes. Drain well and set aside.
- Melt the butter: In the same pot, melt the butter over medium heat until it foams slightly. Keep the heat steady so it doesn't brown.
- Make the roux: Whisk in the flour and cook for about 1 minute, stirring constantly, until it smells toasty and looks pale gold.
- Add the milk gradually: Pour in the milk a little at a time, whisking constantly to prevent lumps. Keep whisking until the mixture is smooth.
- Simmer until thick: Bring the sauce to a gentle simmer and cook, stirring often, until it coats the back of a spoon, about 5 minutes.
- Remove from heat: Take the pot off the heat before adding cheese so the sauce stays smooth instead of grainy.
- Stir in the cheddar: Add the shredded white cheddar a handful at a time, stirring until each addition melts fully before adding more.
- Add Parmesan and mustard: Stir in the Parmesan and Dijon mustard until the sauce turns glossy and smooth.
- Season the sauce: Add salt, black pepper, and cayenne if using. Taste and adjust, keeping in mind the cheeses add their own saltiness.
- Fold in the pasta: Add the drained macaroni to the sauce and stir gently until every piece is coated in cheese.
- Serve immediately: Spoon the mac and cheese into bowls right away while the sauce is still loose, since it thickens as it cools.
More Recipes You'll Love
- Creamy Baked Mac and Cheese Recipe: for when you want a bubbly, oven-baked version instead.
- Good Ole Fashion Mac and Cheese: a classic approach with its own charm.
- Patti LaBelle's Macaroni & Cheese: a rich, celebrated take worth trying.
- Air Fryer Baked Garlic Parmesan Potatoes: a crisp, savory side to round out the plate.
