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This Copycat Panera Mac and Cheese is creamy, cheesy comfort food you can make at home in just 20 minutes! It’s made with white cheddar and has a smooth, velvety sauce that tastes just like the restaurant favorite, making it perfect as a cozy side or main dish.
Try it alongside Panera Green Goddess Salad or a bowl of French Onion Soup for the ultimate Panera-style meal.
5 Tips That Can Make or Break Your Copycat Panera Mac and Cheese
- Use good-quality cheese. Stick with real white cheddar — sharp or extra-sharp for that signature flavor. Avoid pre-shredded cheese since it doesn’t melt as smoothly.
- Grate the cheese yourself. Freshly grated cheese melts better and gives you that creamy, velvety sauce Panera is known for.
- Warm the milk before adding it. Cold milk can make your sauce lumpy. Warm milk helps it blend in smoothly. Warm it in the microwave for 30 seconds to take the chill off.
- Cook the roux slowly. When mixing butter and flour, give it time to cook for a couple of minutes. This removes the raw flour taste and helps thicken the sauce.
- Add cheese off the heat. Take the pan off the stove before stirring in the cheese to keep it from breaking or becoming grainy.
recipe walk-through
How To Make Panera Mac and Cheese
See the recipe card below for full, detailed instructions
Step 1: Cook the pasta.
Boil pasta in salted water just to al dente. Drain and set aside.
- Quick Note: Slightly undercooking helps the pasta stay firm once it’s coated in sauce.
Step 2: Make the roux.
Melt some butter in a saucepan over medium heat and whisk in flour to make a roux. Let the butter and flour cook for 1-2 minutes to cook out the flour taste.
- Pro Tip: Cooking the roux removes the raw flour taste and helps thicken the sauce evenly.
Step 3: Add milk and simmer.
Slowly whisk in the milk and cook until the sauce thickens and begins to lightly bubble.
- Watch for the sauce to coat the back of a spoon before moving on.
Step 4: Add flavor.
Stir in Dijon mustard and hot sauce (for depth of flavor, not spice).
- Adding mustard helps to bring out the cheesy flavor – don’t skip it!
Step 5: Finish with cheese.
Remove from heat, add the cheeses, and stir until smooth.
- Pro Tip: Take the pan off the heat before adding cheese — too much heat can make it grainy or break your sauce.
Step 6: Combine and serve.
Stir in pasta, coat evenly, season to taste, and serve warm.
Variations
- Baked Version: Spoon into a baking dish, top with extra cheddar, and bake at 350°F for 10–15 minutes until bubbly.
- Add-Ins: BBQ chicken, bacon, and/or roasted broccoli to make it a meal.
- Cheese Swaps: Try fontina, Monterey Jack, or Gouda for a twist on the flavor while keeping it creamy.
Storage Tips
Storage, Freezing, Make Ahead
Storage: Store in an airtight container in the fridge for up to 4 days.
Reheat: Warm gently on the stovetop with a splash of milk; stir constantly until creamy again.
Freezing: Not recommended — the texture tends to separate once thawed.
Make Ahead Tip: Prepare the sauce and pasta separately, then combine when ready to serve. Add a splash of milk before reheating on the stove.
Frequently Asked Questions
What cheese does Panera use?
Panera’s mac and cheese uses Vermont white cheddar for flavor and creaminess.
Can I use pre-shredded cheese?
It’s best to shred your own; bagged cheese contains anti-caking agents that can make the sauce grainy.
How can I make this ahead?
Prepare the sauce and pasta separately, then combine when ready to serve. Add a splash of milk before reheating.
Can I double the recipe?
Yes — just double all ingredients and use a large saucepan; keep the heat moderate to prevent scorching.
More Cheesy Pasta Recipes
- Four Cheese Rigatoni
- Cauliflower Mac and Cheese
- Creamy, Four Cheese Spaghetti
- Microwave Mac and Cheese
- Velveeta Mac and Cheese
Copycat Panera Mac and Cheese
Equipment
- Sauce Pan
Ingredients
- 12 ounces Pasta shells or macaroni
- 4 tablespoons Butter
- 4 tablespoons Flour
- 2 1/2 cups Milk
- 8 slices White American cheese cut into pieces
- 4 ounces Vermont extra sharp white cheddar cut from a block and shredded yourself
- 1 teaspoon Dijon mustard
- 1 teaspoon Hot sauce optional
- Salt and pepper to taste
Instructions
- Boil water in a large saucepan and add pasta. Cook to al dente according to package instructions.
- While pasta cooks, make the cheese sauce. Melt butter in a saucepan. Once melted, add flour. Whisk until combined and golden and cook for a couple of minutes.
- Stir in milk and bring to a low boil. Simmer for 5-6 minutes, or until thickened. Stir in dijon and hot sauce.
- Turn off the heat and move the pan off the heat source. Add cheese and stir until cheeses are completely melted.
- Add cooked pasta and stir to coat completely. Add salt and pepper to taste.
Notes
- Always shred cheese from the block.
- Turn off heat before adding cheese.
- Stir gently and constantly while melting cheese.
- Use whole milk for creamiest texture.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat with a few tablespoons of milk to keep smooth.
- Avoid freezing; sauce can separate.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Yummy. I used 6 oz cheddar, the sliced white American, 3 cups milk, 8 oz capatavi. Baked with buttered seasoned breadcrumbs. I apologize for changing it up a bit. I hate when people do that but I wanted to bake with crusty top but I wanted to use the American cheese. Had to start more soupy cause gets dryer when baked!
Hi Sandy, I appreciate your feedback! I am a huge supporter of making a recipe work for you – I love when you share your own spin on my recipes.
Any chance you can do this in an Instant Pot?
Hi Kelly, I haven’t tried this in the Instant Pot. Sorry!
What hot sauce??
Any kind you like – tabasco, sriracha, cholula or even buffalo sauce. Just something to cut the creaminess a little bit.
When you say white American cheese, do you mean the kind like Kraft that comes in a package?
Or are you talking deli cheese?
Thank you!! Looks excellent!!
Either one – Kraft makes a white American cheese you can buy in singles like the orange one. It’s linked in the post. You could also check with your deli to see if they have it.