Panera Mac & Cheese Recipe

Why You’ll Love This Recipe

If you’re a fan of Panera’s famous mac and cheese, this recipe will become your new go-to comfort food. The combination of white cheddar and creamy milk creates a smooth, rich sauce that perfectly coats the pasta. It’s highly customizable, allowing you to add toppings like buttery crackers or even different cheeses. Whether you serve it immediately, bake it, or make it in a crock pot for an easy meal, this mac and cheese is bound to be a hit!

Ingredients

• 1 lb. medium pasta shells, or elbow macaroni

• Roux:

  • 1/4 cup butter

  • 1/4 cup flour

• White Cheddar Sauce:

  • 3 cups Cracker Barrel Vermont White Cheddar, shredded (1 block = 2 cups)

  • 1 cup heavy cream

  • 2 cups milk, preferably whole

• Seasonings:

  • 3/4 teaspoon salt

  • ½ teaspoon pepper

  • 1 teaspoon mustard powder (or Dijon mustard)

  • 1/4 teaspoon hot sauce (optional, see notes)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Shred the Cheese: Shred the white cheddar cheese and set it aside. It’s best to allow the cheese to come to room temperature before adding it to the sauce.

2. Boil the Pasta: Boil a large pot of water and cook the pasta according to the package instructions. Once cooked, drain the pasta and set it aside.

3. Prepare the Sauce:

   • In a saucepan over medium heat, melt the butter.

   • Whisk in the flour and cook for about 1 minute until it begins to turn a light golden color.

   • Gradually whisk in the heavy cream and milk, continuing to whisk for about 3 minutes until the sauce starts to thicken.

   • Add the salt, pepper, mustard powder, and hot sauce. Stir to combine.

   • Reduce the heat to low and slowly sprinkle in the shredded cheese, stirring constantly until the sauce is smooth and thickened. Remove from heat.

4. Combine: Add the drained pasta to the cheese sauce, stirring until the pasta is fully coated. Serve immediately.

5. Optional: Baking: For a baked version, use 3/4 lb. of pasta instead of the full pound to prevent the sauce from absorbing too much. Boil the pasta for 1 minute less than al dente. Transfer the pasta mixture to a greased 9×13-inch casserole dish and top with 1 cup of crushed Ritz crackers, if desired. Bake at 325°F for 15 minutes, then let it rest for 5 minutes before serving.

Servings and Timing

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

• Servings: 8

Variations

• Cheese Options: Feel free to get creative with different cheeses like gouda, mozzarella, mild cheddar, Monterey Jack, or Gruyere for a unique twist.

• Crushed Crackers: For a crunchy topping, add crushed Ritz crackers or panko breadcrumbs before baking.

• Crockpot: After preparing the sauce and pasta, combine them and refrigerate for 1-2 days. When ready to serve, place the mixture in the slow cooker and cook on low for about 2 hours, stirring occasionally.

Storage/Reheating

• Storage: Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in a saucepan over low heat, adding a bit of milk to loosen the sauce. Alternatively, you can microwave it in short bursts, stirring in between.

FAQs

1. Can I use a different type of pasta for this recipe?

Yes! You can use elbow macaroni, penne, or any other pasta shape you prefer.

2. What other cheeses can I use in this mac and cheese recipe?

You can experiment with cheeses like gouda, mozzarella, Monterey Jack, or Gruyere. For a sharper taste, extra sharp cheddar works great.

3. Can I make this recipe in advance?

Yes, you can prepare the sauce and cook the pasta ahead of time. Store them separately in the fridge, and when ready, combine and heat it up.

4. How do I make this dish spicier?

If you like a little heat, you can add more hot sauce or a pinch of cayenne pepper to the sauce for a spicy kick.

5. Can I make this mac and cheese in a slow cooker?

Yes! Once you’ve made the sauce and pasta, combine them and refrigerate. When ready to serve, place the mixture in the slow cooker and cook on low for 2 hours, stirring occasionally.

6. How long can I keep leftover mac and cheese in the fridge?

Leftover mac and cheese can be stored in the fridge for 3-4 days.

7. Can I freeze mac and cheese?

Yes, you can freeze mac and cheese for up to 3 months. Make sure to store it in an airtight container, and when ready to eat, thaw and reheat.

8. How do I make my mac and cheese creamy?

To keep it creamy, ensure the cheese is at room temperature before adding it to the sauce. Also, don’t overcook the pasta.

9. Is the hot sauce necessary for this recipe?

The hot sauce is optional and just enhances the flavor of the cheese. It doesn’t make the dish spicy, so you can skip it if you prefer.

10. Can I make this recipe gluten-free?

Yes, you can use gluten-free pasta and substitute the flour with a gluten-free alternative to make this mac and cheese gluten-free.

Conclusion

This Panera-inspired mac and cheese recipe is a creamy, cheesy delight that’s sure to become a favorite in your household. Whether you enjoy it fresh, baked, or from the slow cooker, it offers the perfect balance of flavors and textures. Customize it with different cheeses or a crunchy topping, and enjoy this classic comfort food at home!

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