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Home » Recipes » Panera Bread Recipes

Panera Mac and Cheese Recipe

Published: Oct 8, 2021 · Modified: Dec 31, 2024 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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Is Panera mac and cheese your favorite entree to order at this popular restaurant? If you answered yes, we've got you covered with our copycat recipe. It's rich, creamy, and spot on. Make this at home and wow your friends and family.

If you love eating at Panera, you'll want to check out our copycat recipes for their broccoli mac and cheese and 10 vegetable soup.

glass bowl of Panera mac and cheese
Jump to:
  • Ingredients
  • Variations
  • How to Make Panera Mac & Cheese
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Panera Recipes You'll Love
  • Recipe
  • Comments

Ingredients

glass bowls of ingredients for Panera mac and cheese

The ingredients for our Panera mac and cheese recipe are easy to find except for the Boar's Head white American cheese and the Barilla pipette pasta. I needed to go to a more upscale grocery store to find these two ingredients. The American cheese was sold in the deli section; ask for a chunk, and you can grate it yourself.

  • Pasta: We used pipette pasta, which is a bit smaller than what Panera uses.
  • Fat: We used salted butter for the roux.
  • Flour: We used all purpose flour, but you can also use your favorite gluten free flour.
  • Spices: We used coarse kosher salt for the pasta, coarse sea salt, white pepper, garlic powder, dry mustard, and a small amount of Tabasco.
  • Dairy: We used heavy cream and whole milk to make this extra creamy, along with white American cheese and white Vermont extra sharp cheese.

See recipe card for full information on ingredients and quantities.

Variations

  • Cheese: Use either sharp or extra sharp Vermont white cheddar to make it taste like Panera's. Fontina with mozzarella would be a nice change to make it taste different.
  • Need this gluten free? Use your favorite gluten free flour and pasta (Dakota Growers pipette).
  • Want meat? Add crumbled bacon, shredded chicken, chopped steak, or lobster.
  • Want veggies? Add broccoli, carrots, spinach, or green onions.

How to Make Panera Mac & Cheese

Gather all the ingredients. Grate the two cheeses and keep them out so they warm up to room temperature.

Cook the pasta in salted water for 1 minute less than the package directs, then drain well without rinsing. Set aside and allow to cool for at least 5 minutes.

whisking the roux and adding liquid
  1. In a large heavy-bottomed skillet, melt the butter over medium high heat. While the butter is melting, mix the coarse sea salt, white pepper, and garlic powder with the flour. Add the mixture and whisk constantly for one minute to cook the raw flour. (image 1)
  2. Lower the heat to medium and slowly pour in the heavy cream while whisking to create a smooth sauce. (image 2)
adding milk and seasonings to the sauce
  1. Whisk in the whole milk. If necessary, lower the heat, as you don't want the sauce to boil. (image 3)
  2. Sprinkle in the dry mustard and add a few dashes of Tabasco sauce for flavor. Continue whisking for 5 to 7 minutes until the sauce thickens. (image 4)
whisking the cheese into the white sauce
  1. Turn the heat to the lowest setting and gradually add the grated American cheese one handful at a time while whisking. Repeat with the grated Vermont extra sharp cheese. The sauce should be smooth when done. (image 5)
  2. Taste and adjust seasonings, if necessary. Take it off the heat and allow it to thicken for 5 minutes. (image 6)
Panera mac and cheese in a skillet and in a glass bowl
  1. Gradually add the cooled pasta to the cheese sauce. Fold it in with a large spatula or wooden spoon until the pasta is well coated.
  2. Enjoy while it's still hot!

Recipe FAQs

What are the calories in Panera's mac and cheese?

For a one cup serving size (small) at Panera, there are 470 calories, 33g carbs, 31g fat, 1045 mg sodium, 7g sugar, and 17g protein.

For the same serving size, our copycat recipe has 587 calories, 39g carbs, 40g fat, 583 mg sodium, 5g sugar, and 18g protein. For more nutritional information, please scroll to the bottom of the recipe card.

What is Panera's mac and cheese made of?

The restaurant states that it is u0022a creamy blend of cheeses, including tangy Vermont white cheddar, perfectly nestled in uniquely shaped, tender pipette.u0022

Is Panera mac and cheese fresh?

In order for Panera to serve vast quantities and not sacrifice quality, they make their famous recipe offsite and ship it frozen to restaurant locations. It is here that it is warmed up in a thermalizer.

If this statement doesn't sit well with you, learn how to make it fresh at home with our simple, spot-on copycat recipe.

Is the mac and cheese at Panera vegetarian?

Yes, it is, but they do use rennet in the cheese. If you want it rennet free, don't order this entree from the restaurant, make your own in the comfort of your own home.

How do you store Panera mac and cheese?

Leftovers: Store in the fridge for up to 3 or 4 days in an airtight container.
Reheat: Place in a small, heavy-bottomed saucepan over medium low heat. Stir in a little bit of whole milk and gently heat for 3 to 6 minutes until it's warmed through. If you reheat in the microwave, you'll have a greater chance of having the sauce separate.
Freeze: Since this sauce contains lots of dairy, I wouldn't recommend freezing it. The pasta would soften too much, and the sauce would separate once it's reheated.

Serve

Panera serves this with your choice of a French baguette, a bag of kettle chips, or an apple. You can also upgrade and have your cup of pasta served in a sourdough bread bowl.

To round out your meal, you'll also want to serve some less carb-heavy choices like a fresh green salad, roasted broccoli, or a fruit salad.

If you're looking for other pasta recipes, you'll want to try our recipes for Panera broccoli mac and cheese, Chick-fil-A mac and cheese, creamy bow tie pasta, American goulash, Caprese pesto pasta salad, and alfredo basil sauce.

holding a large spoonful of Panera mac and cheese.

Expert Tips

  • Use the best quality cheese that you grate yourself. (We found Boar's Head cheese in the deli section at Publix and Harris Teeter.) Make sure it's at room temperature before adding to the sauce, as that will help it melt more evenly.
  • Don't let the sauce boil, and make sure to constantly whisk it.
  • Allow the cheese sauce to cool for 5 minutes before adding the pasta; it will thicken up.

Other Panera Recipes You'll Love

  • person holding a spoonful of wild rice soup
    Panera Chicken & Wild Rice Soup
  • large bowl of Panera turkey chili with a wooden spoon and bowls of toppings
    Panera Turkey Chili Copycat
  • bowl of Panera chicken noodle soup
    Panera Chicken Noodle Soup Copycat
  • bread bowl of Panera broccoli cheddar soup
    Panera Broccoli Cheddar Soup

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Recipe

glass bowl of Panera mac and cheese with two spoons

Panera Mac and Cheese Recipe

Our copycat Panera mac and cheese is just like Panera's; only it's better.  Tender pasta coated in a rich, creamy sauce will knock your socks off at a fraction of the price and half the sodium.  Vegetarian and gluten free friendly.
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Pasta
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 7 cups
Calories: 656kcal
Author: Brooke & Emma

Ingredients
 

  • 3 cups pipette dried pasta, such as Barilla
  • 4 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon coarse sea salt
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon garlic powder
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 1 ¼ cups Boar's Head white American cheese, grated
  • 2 cups Cabot extra sharp white cheddar cheese, grated
  • ¼ teaspoon dry mustard
  • Tabasco sauce, to taste
Keep your screen on while you work!

Instructions

  • Boil the pasta in salted water for 1 minute less than the package directs.  Drain, but don't rinse.
  • In a large, heavy-bottomed skillet, melt the butter over medium high heat until foamy.  While the butter melts, mix the spices with the flour.  Sprinkle in the mixture, then whisk constantly for one minute to cook the raw taste out of the flour.
  • Reduce the heat to medium and slowly whisk in the heavy cream.  Repeat with the whole milk, then sprinkle in the dry mustard and add a few dashes of Tabasco.  If necessary, reduce the heat to prevent the sauce from boiling.  Constantly whisk for 5 to 7 minutes, or until the sauce has thickened.
  • Turn the heat to low and gradually whisk in the American cheese, one handful at a time until it's all melted, then repeat with the cheddar.  Taste and adjust seasonings, if necessary.
  • Gradually add the cooled pasta.  Fold in with a large spatula until it is evenly coated with the sauce.
  • Enjoy the mac and cheese right away.  It does taste the best fresh rather than reheated.

Video

Notes

  • Use the best quality cheese that you grate yourself with a box grater. (We found Boar's Head cheese in the deli section at Publix and Harris Teeter.) Make sure it's at room temperature before adding to the sauce, as that will help it melt more evenly.
  • Don't let the sauce boil, and make sure to constantly whisk it.
  • Allow the cheese sauce to cool for 5 minutes before adding the pasta; it will thicken up.

Nutrition

Serving: 1cupCalories: 656kcal (33%)Carbohydrates: 39g (13%)Protein: 21g (42%)Fat: 46g (71%)Saturated Fat: 28g (175%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 151mg (50%)Sodium: 889mg (39%)Potassium: 273mg (8%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 1597IU (32%)Vitamin C: 1mg (1%)Calcium: 598mg (60%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« Panera Broccoli Cheddar Mac and Cheese
Panera Cranberry Orange Muffins »

Reader Interactions

Comments

  1. Donna Gallo

    October 26, 2023 at 6:48 am

    I need to make this for 60 people. How too I measusure?

    Reply
    • Emma Fajcz

      October 26, 2023 at 7:31 am

      Simply quadruple the recipe for each person to have a 1/2 cup serving size. Please note that we have not tested this recipe yielding such large quantities.

      Reply
  2. Alex

    October 14, 2021 at 11:08 am

    5 stars
    The cheeses used in this recipe really add a lot of flavor, and the sauce is creamy and delicious. The noodles are very yummy and chewy.

    Reply
    • Emma

      October 14, 2021 at 11:22 am

      Thanks, Alex!

      Reply
  3. Beth

    October 14, 2021 at 11:07 am

    5 stars
    The sauce for this mac and cheese is delightful, with a little sharpness from the cheese. It's perfect when you're hungry!

    Reply
    • Emma

      October 14, 2021 at 11:22 am

      We're glad you enjoyed this, Beth!

      Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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