Go Back
–+ servings
copycat panera mac and cheese recipe shown in two white ramekins with crusty rolls on the side
Print Recipe
3.76 from 25 votes

Panera Mac And Cheese Recipe

This copycat Panera mac and cheese recipe is just as creamy and delicious as the real thing. Better yet, it's easy to make, coming together in 20 minutes and much more affordable than taking your family out to eat!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Lunch, Pasta, Side Dish
Cuisine: American
Servings: 6
Calories: 590kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1 lb pipette pasta
  • ¼ cup butter
  • ½ cup flour
  • 2 1/2 cups 2% milk
  • 6 slices white American cheese chopped
  • 1 cup shredded extra-sharp white Vermont cheddar
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • ¼ tsp hot sauce
US Customary - Metric

Instructions

  • Cook the pasta in a pot of salted water, according to the package directions.
    1 lb pipette pasta
  • In a large skillet, melt the butter over low heat. Whisk in the flour and cook for 60 seconds while whisking constantly. Gradually add in the milk, whisking until the mixture comes together and is smooth before adding more. Repeat until all the liquid's been incorporated.
    ¼ cup butter, ½ cup flour, 2 1/2 cups 2% milk
  • Cook over medium heat, whisking until mixture thickens and bubbles. Remove the skillet from heat, and immediately stir in the cheeses, mustard, salt, & hot sauce. Stir until the cheese is completely melted and the sauce is totally smooth.
    6 slices white American cheese, 1 cup shredded extra-sharp white Vermont cheddar, 1 tbsp Dijon mustard, 1 tsp salt, ¼ tsp hot sauce
  • Add the pasta to the skillet, tossing to coat. Serve immediately.

Notes

  • The cheese color doesn't matter for taste but for appearance. Panera's mac and cheese is creamy white and not orange so for authenticity stick to white American cheese and white cheddar.
  • It's super important to stir the butter and flour until incorporated so the roux is nice and smooth. If you don't the roux will be lumpy and that will give you a lumpy cheese sauce.
  • Likewise, stir in the milk a little at a time, fully incorporating each batch of milk in before adding more. You can't stir too much but if you don't stir enough the sauce won't come together properly.

Nutrition

Calories: 590kcal | Carbohydrates: 70g | Protein: 22g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 1007mg | Potassium: 363mg | Fiber: 2g | Sugar: 7g | Vitamin A: 725IU | Vitamin C: 0.3mg | Calcium: 491mg | Iron: 1.8mg