Copycat Panera Bread Mac & Cheese Recipe

There’s something undeniably comforting about the creamy, cheesy, soul-warming goodness of Panera Bread Mac & Cheese. Whether you’ve stood in line at the café or grabbed a tub from the grocery store fridge, this white-cheddar classic has likely found its way into your cravings. With its velvety sauce and shell pasta, it’s simple, nostalgic, and downright satisfying. This copycat version brings that rich, restaurant-quality flavor to your own kitchen with everyday ingredients and no fancy equipment.

Get ready to recreate that smooth, cheesy hug in a bowl. It’s fast, foolproof, and just as good as the original, if not better.

How to make Copycat Panera Bread Mac & Cheese

This homemade version captures the silky texture and sharp cheese flavor Panera fans love. The secret lies in white cheddar, a touch of Dijon, and gentle heat to avoid breaking the sauce. Whether you serve it as a main dish or as a side, this creamy mac comes together in just 25 minutes with one pot and a few pantry staples.

Ingredients, instructions and tips

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: 500 per serving (8 oz bowl)

Ingredients

• 1 lb shell pasta (medium)
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp white cheddar (preferably aged)
• ½ cup shredded white American cheese
• 1 tsp Dijon mustard
• Salt to taste
• Optional: pinch of garlic powder or white pepper

Tools You’ll Need

• Large saucepan or Dutch oven
• Medium whisk
• Measuring cups and spoons
• Heatproof spatula
• Cheese grater (if shredding fresh cheese)
• Pasta strainer

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add shell pasta and cook until al dente. Drain and set aside. Do not overcook or rinse.
2. Make the roux
   In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to remove the raw flour taste.
3. Add liquids
   Slowly pour in the milk and cream, whisking continuously to avoid lumps. Simmer gently for 3 to 4 minutes until the sauce thickens enough to coat a spoon.
4. Melt the cheese
   Reduce heat to low. Add shredded cheddar, American cheese, and Dijon mustard. Stir until smooth and fully melted. Avoid boiling at this stage to prevent graininess.
5. Combine
   Add the cooked pasta to the sauce. Stir gently to coat each shell with the creamy cheese mixture. Season with salt to taste. Serve hot.

Tips

• Use freshly shredded cheese for the smoothest melt. Pre-shredded cheese often has anti-caking agents that can affect texture.
• White American cheese helps emulsify the sauce and gives it that signature Panera smoothness.
• For extra creaminess, stir in an extra splash of warm cream before serving.
• Keep heat low once the cheese is added. High temps can separate the sauce.
• This dish is best eaten fresh, but leftovers can be reheated with a splash of milk on the stovetop.

What to serve with

When serving this creamy and indulgent Copycat Panera Bread Mac & Cheese, pairing it with sides that contrast or complement the richness can take your meal from cozy to complete. The goal is to bring balance, texture, and freshness to the plate.

Fresh and Crunchy Salads

Apple Spinach Salad: Baby spinach, thin apple slices, toasted walnuts, and a light vinaigrette bring sweetness and crunch that pairs beautifully with the creamy mac.

Arugula and Lemon Salad: Peppery arugula dressed in lemon juice and olive oil provides a zesty and refreshing counterpoint.

Cooling Sides

Tomato Cucumber Salad: A light and juicy combo with red onions and herbs, dressed in vinegar and oil. It brings brightness and freshness to the plate.

Pickled Vegetables: Quick-pickled carrots, onions, or cucumbers can cut through the richness and provide a tangy snap.

Starchy Sides

Garlic Breadsticks: Soft, buttery breadsticks brushed with garlic and herbs are perfect for mopping up any extra cheese sauce.

Roasted Potatoes: Small, crispy roasted potatoes with rosemary or thyme add an earthy, golden crunch that works beautifully next to the creamy pasta.

Grilled Vegetables

Charred Asparagus and Cherry Tomatoes: Their smoky char and slight bitterness help balance the richness of the mac.

Grilled Corn on the Cob: Sweet, juicy corn with a bit of char and butter adds a summer BBQ vibe and plays well with cheddar.

Drinks

Lemon Basil Iced Tea: A tart, herby tea refreshes and resets the palate with every sip.

Sparkling Water with Citrus: A few slices of lemon and orange in chilled sparkling water help cleanse the palate without overpowering the mac’s flavor.

Ingredient substitutes

1. Shell Pasta
   Original Ingredient: Medium shell pasta
   Substitutes:

• Elbow Macaroni: Classic choice for mac and cheese.
• Cavatappi: Twisty pasta holds sauce beautifully.
• Penne or Rigatoni: Hearty options with good texture.

2. Whole Milk
   Original Ingredient: Whole milk
   Substitutes:

• 2% Milk: Slightly lighter but still creamy.
• Oat Milk: For dairy-free version with neutral flavor.
• Evaporated Milk: Adds richness and longer shelf life.

3. Heavy Cream
   Original Ingredient: Heavy cream
   Substitutes:

• Half and Half: Slightly lighter but still works well.
• Coconut Cream: For dairy-free option, though adds subtle coconut taste.
• Greek Yogurt + Milk: Mix equal parts for a tangy, lighter option.

4. White Cheddar Cheese
   Original Ingredient: Sharp white cheddar
   Substitutes:

• Yellow Sharp Cheddar: Flavor remains, just a color change.
• Gruyère: Adds nutty, smooth profile.
• Monterey Jack: Mild, creamy and melts well.

5. White American Cheese
   Original Ingredient: American cheese
   Substitutes:

• Cream Cheese: Helps emulsify sauce, adds tang.
• Velveeta: For ultra-smooth texture, though not “clean label.”
• More Cheddar + Cornstarch: Helps thicken and smooth sauce without American cheese.

6. Dijon Mustard
   Original Ingredient: Dijon mustard
   Substitutes:

• Yellow Mustard: Milder, less sharp flavor.
• Mustard Powder: Use sparingly for similar kick.
• Leave Out: Optional, but adds flavor depth.