Name: Copycat Panera Mac and Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb. medium pasta shells or elbow macaroni; 1/4 cup butter; 1/4 cup flour; 3 cups Cracker Barrel Vermont White Cheddar, shredded (about 1 1/2 blocks); 1 cup heavy cream; 2 cups whole milk; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon mustard powder (or Dijon mustard as a substitute); 1/4 teaspoon hot sauce (optional)

Jump to Recipe· 4.4 from 9 reviews

If you’re craving that creamy, cheesy comfort food that warms you up from the inside out, then you’re going to absolutely love this Copycat Panera Mac and Cheese Recipe. It tastes just like the real thing from the café but makes your kitchen smell like heaven while it’s making—trust me, this recipe is fan-freaking-tastic and will become your go-to anytime you want a rich, cozy meal that feels just a little special.

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Why This Recipe Works

Perfect Cheese Blend: Using Cracker Barrel Vermont White Cheddar gives you exactly that rich, tangy flavor Panera is famous for.
Creamy, Velvety Sauce: The combination of heavy cream and whole milk creates an ultra-smooth texture you can’t resist.
Simple But Flavorful Seasonings: Mustard powder and just a touch of hot sauce boost the cheesy goodness without overpowering it.
Quick and Easy Prep: Minimal hands-on time means you can whip this up on a weeknight and still wow your crowd.

Copycat Panera Mac and Cheese, creamy cheesy pasta, homemade Panera style mac and cheese, easy comfort food recipe, cheesy pasta dish - A close-up view of a pot filled with creamy macaroni and cheese. The dish has one main layer of small pasta shells coated in a thick, smooth, pale yellow cheese sauce with a slightly shiny texture. A black spoon lifts a scoop from the pot, showing the cheesy sauce clinging to the pasta shells. The pot rests on a white marbled surface, giving the scene a clean and simple look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic is really in the ingredients here. I suggest using a good quality white cheddar because it melts beautifully and has the perfect balance of sharpness and creaminess. Plus, butter, flour, and dairy make a luscious base, while a little mustard powder and hot sauce take the flavor to the next level — it’s those tiny details that turn good mac and cheese into something spectacular.

Copycat Panera Mac and Cheese, creamy cheesy pasta, homemade Panera style mac and cheese, easy comfort food recipe, cheesy pasta dish - Flat lay of medium pasta shells in a small pile, a chunk of white cheddar block next to a small mound of shredded white cheddar cheese, a small white ceramic bowl of cubed butter, a small white ceramic bowl of white flour powder, a small white ceramic bowl filled with heavy cream, a small white ceramic bowl filled with whole milk, a small white ceramic bowl containing a pale yellow mustard powder, a small white ceramic bowl with a few drops of orange-red hot sauce, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of whole black peppercorns, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Medium pasta shells or elbow macaroni: These shapes trap sauce perfectly, giving you cheesy goodness in every bite.
Butter: Essential for a silky roux, which thickens your sauce properly without lumps.
Flour: Helps create that smooth béchamel base that coats the pasta evenly.
Cracker Barrel Vermont White Cheddar: This cheese is killer for that authentic, tangy Panera flavor.
Heavy cream: Adds richness and makes the sauce luxuriously smooth.
Whole milk: Lightens the cream just enough but keeps everything creamy and dreamy.
Salt, pepper: Basic but crucial for balancing flavors.
Mustard powder (or Dijon mustard): A sneaky secret ingredient that amps up the cheese’s depth without making it spicy.
Hot sauce (optional): Adds a subtle tang that truly enhances the cheesy flavor, trust me on this one.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Copycat Panera Mac and Cheese Recipe is how much you can tweak it to suit your mood or dietary needs. Whether you want a bolder cheese mix or are craving a bit of spice, feel free to play around—mac and cheese is all about comfort and personalization.

Variation: I love mixing in Gruyere or Gouda for a richer, deeper flavor, especially when I’m serving this at a dinner party—it always gets compliments.
Dairy-Free: For a lactose-free version, swap in your favorite plant-based milk and dairy-free cheese—but adjust cooking times, as melting properties differ.
Spicy Kick: Add a pinch of cayenne or smoked paprika if you want a little heat alongside the creamy cheese.
Baked Version: I sometimes top with crushed Ritz crackers and bake it for 15 minutes for a crunchy top layer that’s a total crowd-pleaser.

Step-by-Step: How I Make Copycat Panera Mac and Cheese Recipe

Step 1: Shred Your Cheese Ahead of Time

The very first thing I do is shred the block of cheddar cheese and let it come close to room temperature. Cold cheese melts unevenly and can make your sauce clumpy, so this simple step pays off big. I like to shred it while the water is coming to a boil—that way, you’re using your prep time efficiently.

Step 2: Boil Your Pasta Just Right

Get a large pot of salted water boiling and toss in your pasta. Follow the package instructions for al dente, but be attentive—especially if you’re baking it later, you might want to undercook by a minute. When it’s done, drain thoroughly but don’t rinse; you want the sauce to cling well.

Step 3: Whip Up the Roux and Creamy Sauce

Here’s where the magic starts—melt butter over medium heat, whisk in the flour, and cook for a minute until it’s golden but not brown. Then, slowly whisk in your heavy cream and milk, stirring for about 3 minutes until it thickens slightly. Stir in your salt, pepper, mustard powder, and that secret splash of hot sauce to boost the cheese flavor.

Step 4: Add Cheese and Combine with Pasta

Lower the heat before sprinkling in the shredded cheese—it should melt smoothly without clumping. Keep whisking until everything is silky and thickened, then fold in your pasta until it’s all beautifully coated. This step promises that classic, creamy bite with every forkful.

Step 5 (Optional): Bake for a Crunchy Top

If you love a crunchy top like Panera’s baked mac and cheese, swap to ¾ pound of pasta, boil it just shy of al dente, mix the pasta with the sauce, and transfer to a greased casserole dish. Sprinkle crushed Ritz crackers on top and bake at 325°F for 15 minutes. Let it rest 5 minutes before serving—that topping is out of this world.

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Tips from My Kitchen

Cheese Temperature Matters: Letting your cheese warm up to room temp before melting is a game changer—I learned this the hard way after a few lumps!
Whisk Constantly: When adding milk and cream to the roux, keep stirring to avoid lumps and get that smooth sauce we all crave.
Use Sharp Cheddar: Mild cheeses just don’t give the punch here. Cracker Barrel Vermont White Cheddar hits that perfect note every time.
Don’t Overcook Pasta for Baking: If baking, remember the pasta will soak up sauce and continue cooking, so keep it slightly firm initially.

How to Serve Copycat Panera Mac and Cheese Recipe

Copycat Panera Mac and Cheese, creamy cheesy pasta, homemade Panera style mac and cheese, easy comfort food recipe, cheesy pasta dish - A close-up image of a pot filled with creamy pasta shells coated in a smooth, pale yellow cheese sauce, showing the small pasta pieces evenly covered and mixed in the thick sauce. A black spoon lifts a scoop of the cheesy pasta, showing the soft texture of the sauce and the shapes of the shells, with small specks of black pepper visible. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle a bit of fresh chopped parsley or green onions on top to add a pop of color and a mild fresh bite that complements the richness perfectly. Sometimes, I go wild and add crispy bacon bits or a sprinkle of smoked paprika for a little smoky flair—both have been winners at my table!

Side Dishes

To balance out this creamy indulgence, I often serve it with a crisp green salad tossed in lemon vinaigrette or some roasted veggies like broccoli or Brussels sprouts. Panera pairs it with soups, and I love a light tomato bisque or their famous broccoli cheddar soup alongside. It turns the meal into a complete comfort feast.

Creative Ways to Present

For special occasions, I’ve served this mac and cheese in individual ramekins and topped each with a blend of panko breadcrumbs and Parmesan, then broiled until golden and crisp—it’s fancy but simple and always impresses guests. It’s a fun way to elevate the classic into something a bit more celebratory!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat, just reheat gently—this mac and cheese holds up nicely, especially if you stir a splash of milk in before warming to bring back that creaminess.

Freezing

I’ve frozen this recipe a couple of times, but since it’s dairy-based, the texture changes a bit after thawing and reheating—the sauce can separate slightly. It still tastes delicious but I prefer making it fresh if I want that perfect creamy texture.

Reheating

To reheat your mac and cheese, I gently warm it on the stovetop over low heat, stirring frequently and adding a touch of milk to regain its silky texture. Microwaving works in a pinch, but stirring occasionally helps keep the sauce smooth and prevents drying out.

FAQs

Can I substitute other types of pasta for the shells or elbow macaroni?

Absolutely, but I recommend sticking to shapes that hold sauce well, like cavatappi, rotini, or penne. Avoid really thin pastas as they can get mushy quickly with the creamy sauce.
Is the hot sauce really necessary in the Copycat Panera Mac and Cheese Recipe?

The hot sauce isn’t essential but it does something special: it enhances and deepens the cheesy flavor without adding heat. If you’re cooking for kids or sensitive palates, you can omit it without losing the creamy texture.
Can I make this recipe ahead of time?

Yes! You can prepare everything except mixing the pasta with the sauce a day or two ahead, then store in the fridge. When ready, gently warm it on the stovetop or in a slow cooker—just avoid overcooking the pasta.
What cheese can I use if I can’t find Cracker Barrel Vermont White Cheddar?

Sharp white cheddar from a trusted brand is your best bet. You can also blend in mild cheddar, Monterey Jack, or even Gruyere for a different but delicious taste.

Final Thoughts

This Copycat Panera Mac and Cheese Recipe holds a special place in my heart—not just because of how tasty it is, but because it’s brought me and my family together over countless comforting dinners. I hope you try this out and discover for yourself that rich, creamy texture and the cheesy flavor that just hits the spot every time. Seriously, I’d recommend making a double batch because this one disappears fast—it’s pure comfort in a bowl, friends.