If you’ve ever craved that rich, velvety comfort food from your favorite café, you’re in luck. This Panera mac and cheese recipe brings that creamy, cheesy goodness right to your kitchen. With tender pasta bathed in a luscious cheese sauce, you’ll enjoy a homemade version that’s just as satisfying and easy to make.
Whether you’re preparing a cozy weeknight dinner or a crowd-pleasing side, this Panera mac and cheese pasta recipe will quickly become a go-to. The perfect balance of creamy textures and sharp cheese flavors makes it irresistible every time.
Why You'll Love This Recipe
- Rich and creamy texture that melts in your mouth.
- Uses simple ingredients you likely have on hand.
- Quick to prepare, perfect for busy weeknights.
- Customizable with your favorite cheeses or add-ins.
- Comfort food classic that appeals to all ages.
Ingredients
Here’s what you’ll need to make this delicious Panera mac and cheese pasta at home. I recommend using sharp cheddar and Gruyère for that authentic creamy flavor.
- 12 ounces elbow macaroni pasta
- 3 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups sharp white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup panko breadcrumbs (optional for topping)
- 1 tablespoon olive oil (for breadcrumbs)
- Fresh parsley for garnish (optional)
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Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories: Approximately 480 per serving
How to Make Panera Mac and Cheese - Pasta Recipe
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to form a smooth roux.
- Slowly whisk in the whole milk and heavy cream, continuing to whisk until the mixture thickens and bubbles gently, about 6-8 minutes.
- Remove the sauce from heat and stir in the shredded cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper until cheeses are melted and sauce is smooth.
- Add the cooked pasta to the cheese sauce, stirring gently to coat every piece evenly.
- If using, preheat the oven to 350°F. Transfer the mac and cheese to a baking dish. Toss panko breadcrumbs with olive oil and sprinkle evenly on top.
- Bake uncovered for 15 minutes or until the top is golden and crispy. If you prefer it creamy without crust, skip this step.
- Remove from oven, let cool slightly, then garnish with fresh parsley before serving.
Tips for the Best Results
- Use freshly shredded cheese for a smoother melt and richer flavor.
- Cook pasta just until al dente to avoid mushy mac and cheese.
- Stir the sauce constantly when making the roux to prevent lumps.
- Add a pinch of nutmeg to the cheese sauce for a subtle warm note.
- Customize with mix-ins like cooked bacon, steamed broccoli, or diced tomatoes for extra flavor.
Storage and Reheating
Store leftover Panera mac and cheese in an airtight container in the refrigerator for up to 3 days. To keep it creamy when reheating, add a splash of milk and warm gently on the stove or in the microwave, stirring occasionally.
You can also freeze the mac and cheese for up to 2 months. Thaw overnight in the fridge and reheat slowly, adding a little milk to restore creaminess and prevent drying out.
Frequently Asked Questions
Can I use different pasta shapes for this recipe?
Absolutely! While elbow macaroni is traditional, you can use shells, cavatappi, or penne. Just ensure the pasta cooks to al dente, so it holds up well in the cheese sauce.
What cheeses work best for Panera mac and cheese?
Sharp white cheddar and Gruyère are the closest to Panera’s flavor, offering balance between sharpness and creaminess. You can also add mozzarella or fontina for a milder taste.
Is it possible to make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend in the roux, and make sure your pasta is gluten-free. The rest of the ingredients are naturally gluten-free.
Can I prepare this recipe ahead of time?
You can make the cheese sauce and cook the pasta a day ahead. Store them separately in the fridge and combine just before baking or serving for best texture.