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Copycat Panera Mac and Cheese Recipe

Close-up of baked panera mac and cheese in a white dish with gooey cheese pulls and a golden brown, crispy breadcrumb topping.
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Make the best homemade Panera style mac and cheese with this easy recipe. You get a thick and creamy sauce using a blend of sharp white cheddar and Gruyère for that authentic restaurant flavor.

Ingredients

Scale
  • 1 pound elbow macaroni pasta
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon smoked paprika
  • 8 ounces sharp white cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 2 ounces cream cheese, cut into cubes
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)

Instructions

  1. Cook the macaroni according to package directions until al dente. Drain the pasta and set it aside. Do not rinse.
  2. While the pasta cooks, prepare the roux. In a large saucepan or Dutch oven over medium heat, melt the 4 tablespoons of butter.
  3. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture forms a smooth paste and smells slightly nutty. Do not let it brown.
  4. Gradually whisk in the warm milk, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  5. Reduce the heat to low. Stir in the salt, pepper, nutmeg, and smoked paprika.
  6. Remove the saucepan from the heat. Add the shredded white cheddar, Gruyère, and cream cheese cubes. Stir continuously until all the cheese is completely melted and the sauce is smooth and creamy. This is how you make Panera Mac and Cheese sauce.
  7. Add the cooked, drained macaroni to the cheese sauce. Stir gently until the pasta is fully coated.
  8. For a baked finish, transfer the mixture to a lightly greased 9×13 inch baking dish. Mix the panko breadcrumbs with the 1 tablespoon of melted butter and sprinkle evenly over the top.
  9. Bake at 375°F (190°C) for 15 minutes, or until the topping is golden brown and the sauce is bubbly. If you prefer a stovetop version, skip the baking step and serve immediately.

Notes

  • Using freshly shredded cheese melts much better than pre-shredded varieties, which contain anti-caking agents.
  • For the best flavor, use a high-quality sharp white cheddar.
  • If the sauce becomes too thick after sitting, whisk in a splash of milk or heavy cream until you reach your desired consistency.

Nutrition

Find it online: https://purecookingjoy.com/panera-mac-and-cheese-copycat-recipe/

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