Name: Panera Mac and Cheese Copycat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz elbow macaroni (about 2 cups); 2 cups whole milk; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 2 cups sharp white cheddar cheese, shredded; 1 cup mild cheddar cheese, shredded; ½ cup Parmesan cheese, grated; ½ tsp salt (adjust to taste); ¼ tsp black pepper; ¼ tsp garlic powder (optional); ¼ tsp onion powder (optional); Pinch of cayenne pepper or smoked paprika (optional)

Jump to Recipe·Print Recipe

This Panera Mac and Cheese copycat recipe is the ultimate comfort food I crave on a cozy night in. Creamy, rich, and packed with cheesy goodness, it’s just like the version from the café—but even better because I make it right at home. With three types of cheese and a buttery roux, it creates a luxuriously smooth sauce that clings perfectly to tender elbow macaroni.

Panera Mac and Cheese Copycat

Ingredients

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

8 oz elbow macaroni (about 2 cups)

2 cups whole milk

2 tablespoon unsalted butter

2 tablespoon all-purpose flour

2 cups sharp white cheddar cheese, shredded

1 cup mild cheddar cheese, shredded

½ cup Parmesan cheese, grated

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

¼ teaspoon garlic powder (optional)

¼ teaspoon onion powder (optional)

Pinch of cayenne pepper or smoked paprika (optional, for subtle heat)

Directions

Cook the Pasta:

I start by boiling elbow macaroni in salted water until it’s just al dente, about 7 minutes. Then I drain it and set it aside.

Make the Roux and Cheese Sauce:

In a medium saucepan over medium heat, I melt the butter and whisk in the flour. I stir constantly for about 1–2 minutes until it smells toasty and looks golden—this step is important to cook out the raw flour flavor.
Next, I slowly whisk in the milk, stirring well to prevent lumps. I continue to cook the mixture, stirring frequently, until it thickens, about 5–7 minutes.

Add Cheese and Seasoning:

With the heat on low, I stir in the sharp white cheddar, mild cheddar, and Parmesan gradually. As it melts, the sauce becomes smooth and creamy. I season it with salt, pepper, and optional garlic powder, onion powder, and cayenne or smoked paprika. I taste and adjust the seasoning to my liking.

Combine Pasta and Sauce:

I add the cooked pasta to the sauce and stir well, letting it warm through for another minute or two.

Serve:

I serve it hot just like that, or if I want a crispy top, I sprinkle on more shredded cheese and pop it under the broiler for a minute to get that golden crust.

Servings and timing

This recipe makes 4 generous servings and takes about 30 minutes from start to finish. It’s quick enough for weeknights but comforting enough for weekend indulgence.

Variations

I sometimes use shell pasta or cavatappi instead of elbows for a fun texture twist.

For a smoky depth, I replace part of the cheddar with smoked gouda.

I love adding cooked bacon bits or roasted broccoli for some added protein or veggie contrast.

When I want to turn it into a baked dish, I pour everything into a baking dish, top with breadcrumbs and more cheese, and bake it at 375°F until bubbly and golden.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or cream and warm it gently on the stovetop or in the microwave, stirring occasionally until smooth and hot. It reheats surprisingly well.

FAQs

What makes this a true Panera copycat?

The use of sharp white cheddar and a creamy roux base mirrors the signature richness of Panera’s version. I find that freshly shredded cheese makes a big difference in flavor and texture.

Can I use pre-shredded cheese?

I prefer shredding cheese fresh because it melts smoother. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy.

How can I make it even creamier?

A splash of cream or half-and-half added to the milk gives an even silkier texture. I also like stirring in a spoonful of cream cheese sometimes.

Can I freeze this mac and cheese?

Technically yes, but I don’t recommend it—the sauce may separate when thawed. It’s best enjoyed fresh or refrigerated for a few days.

Is this recipe kid-friendly?

Absolutely! The mild cheddar and creamy texture make it a hit with kids, and I can adjust the seasonings to keep it mild or add a little spice for myself.

Conclusion

This Panera Mac and Cheese copycat has earned a permanent spot in my comfort food rotation. It's cheesy, creamy, and perfectly satisfying. Whether I serve it plain or dressed up with toppings, it's always a hit. I love that I can recreate this restaurant favorite in my own kitchen—and I bet you will too.

📖 Recipe:

Panera Mac and Cheese Copycat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

This Panera Mac and Cheese copycat recipe delivers a rich, creamy, and cheesy comfort dish that’s easy to make at home with simple pantry ingredients and three types of cheese.

Instructions

Boil the elbow macaroni in salted water until al dente, about 7 minutes. Drain and set aside.
In a medium saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1–2 minutes, stirring constantly, until golden and fragrant.
Slowly whisk in the milk, stirring well to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5–7 minutes.
Reduce heat to low and gradually stir in the sharp white cheddar, mild cheddar, and Parmesan until smooth and creamy.
Season with salt, pepper, and optional garlic powder, onion powder, and cayenne or smoked paprika. Adjust seasoning to taste.
Add the cooked pasta to the sauce and stir well to coat. Let it heat through for 1–2 more minutes.
Serve hot. For a crispy topping, sprinkle extra cheese on top and broil briefly until golden.