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Copycat Panera Mac and Cheese Recipe

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4.3 from 6 reviews

This Copycat Panera Mac and Cheese recipe delivers a rich, creamy, and irresistibly cheesy comfort food experience that rivals the popular bakery-café favorite. Made with Vermont white cheddar, perfectly cooked pasta, and a velvety cream sauce, it comes together in just 30 minutes and serves 8 people, making it ideal for family dinners or gatherings.

Ingredients

Cheese

  • 3 cups shredded Vermont white cheddar cheese (about 1.5 (8oz each) blocks)

Pasta

  • 1 lb dried pipette pasta (or medium shells)

Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy whipping cream
  • 1 tsp kosher salt
  • 1 tsp ground mustard
  • 1/2 - 1 tsp black pepper (start with 1/2 tsp and adjust to taste)
  • Olive oil, for drizzling on cooked pasta

Instructions

  1. Prepare Cheese: Shred the Vermont white cheddar cheese and let it sit at room temperature. This helps the cheese incorporate better into the sauce.
  2. Boil Pasta: Bring a large pot of water to a boil and salt it generously. Boil the pasta to al dente according to package directions. Drain well, drizzle with a little olive oil, and set aside to prevent sticking.
  3. Make Roux: Heat a large Dutch oven or deep-sided skillet over medium heat. Add the butter and melt it. Whisk in the all-purpose flour and cook for 1 minute, stirring occasionally to form the roux.
  4. Create Sauce: Slowly pour in the whole milk while whisking continuously, then add the heavy whipping cream in the same slow process. Continue whisking and cooking over medium heat for 3-4 minutes until the sauce thickens enough to coat the back of a wooden spoon.
  5. Season Sauce: Add kosher salt, ground mustard, and black pepper to the thickened sauce and whisk to combine evenly.
  6. Add Cheese: Reduce heat to low once the sauce starts bubbling. Gradually add the shredded cheese about a cup at a time, stirring and whisking steadily until the cheese is fully melted and the sauce is smooth.
  7. Combine Pasta and Sauce: Turn off the heat and add the cooked, drained pasta to the cheese sauce. Stir well to coat all the pasta evenly. Let the mixture sit for a few minutes to thicken and warm through.
  8. Serve: Serve the mac and cheese hot, optionally sprinkling extra black pepper on top for added flavor.

Notes

  • Room temperature shredded cheese melts more smoothly, improving sauce texture.
  • Drizzling olive oil on pasta after draining prevents sticking.
  • Adjust black pepper quantity to taste.
  • This recipe uses a stovetop method with a Dutch oven or deep skillet.
  • Using Vermont white cheddar provides authentic rich flavor; however, other sharp cheddars can be substituted.

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