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.
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Ingredients
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
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.
- 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.
- Lower the heat to medium and slowly pour the heavy cream while whisking to create a smooth sauce.
3. Whisk in the whole milk. If necessary, lower the heat, as you don't want the sauce to boil.
4. 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.
5. 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.
6. Taste and adjust seasonings, if necessary. Take it off the heat and allow it to thicken for 5 minutes.
7. Gradually add cooled pasta to the cheese sauce. Fold it in with a large spatula or wooden spoon until the pasta is well coated.
8. Enjoy while it's still hot!
Recipe FAQs
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.
The restaurant states that it is u0022a creamy blend of cheeses, including tangy Vermont white cheddar, perfectly nestled in uniquely shaped, tender pipette.u0022
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.
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.
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.
Store
- 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.
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.
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Recipe
Panera Mac and Cheese Recipe
Ingredients
- 3 cups pipette dried pasta, We used Barilla brand
- 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
- few dashes Tabasco sauce
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.
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 sizes and nutritional information are only an estimate and may vary from your results.
Alex
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.
Emma
Thanks, Alex!
Beth
The sauce for this mac and cheese is delightful, with a little sharpness from the cheese. It's perfect when you're hungry!
Emma
We're glad you enjoyed this, Beth!