Panera Mac and Cheese Recipe – (BEST Copycat!)
This creamy Panera Mac and Cheese recipe captures the restaurant's famous taste in your kitchen.
Equipment
- large pot
- Saucepan
- Whisk
- Casserole Dish
- Slow Cooker
Ingredients
Pasta
- 1 lb medium pasta shells or elbow macaroni
Roux
- ¼ cup butter
- ¼ cup flour
White Cheddar Sauce
- 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese shredded
- 1 cup heavy cream
- 2 cups milk preferably whole
Seasonings
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon mustard powder can sub Dijon mustard
- ¼ teaspoon hot sauce Optional, see notes
Instructions
Preparation
- Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.
- Boil a large pot of water and cook according to pasta package instructions. Drain well when finished.
- Measure out all of your ingredients before starting the sauce. Melt the butter in a saucepan over medium heat.
- Whisk in the flour for 1 minute, until it begins to turn a light golden color.
- Slowly whisk in the heavy cream and milk for about 3 minutes.
- Add the seasonings and hot sauce. Reduce heat to low.
- Slowly sprinkle in the shredded cheese, stirring continuously until smooth and thickened. Remove from heat.
- Add boiled pasta and stir to combine. Serve!
Baking Instructions
- For baking, use ¾ lb. pasta instead of the whole pound, and boil for 1 minute less than al dente.
- Transfer to a lightly greased 9 x 13 inch casserole dish. Optionally top with 1 cup of crushed Ritz crackers.
- Bake at 325 degrees for 15 minutes. Let it sit for 5 minutes prior to serving.
Notes
Different cheeses such as Gouda, Mozzarella, Mild Cheddar, Monterey Jack, or Gruyere can be used for variations. The hot sauce is used to enhance the flavor of the cheese without adding spiciness.
Nutrition
Serving: 1servingCalories: 588kcal
Tried this recipe?Let us know how it was!