Name: Panera Mac and Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 0.5 pound Elbow macaroni; 0.25 cup Butter; 0.25 cup All-purpose flour; 2 cups Milk (Whole milk recommended for creaminess); 1 teaspoon Salt; 0.5 teaspoon Black pepper; 0.5 teaspoon Garlic powder; 3 cups Sharp cheddar cheese, shredded (Or a blend of cheddar and Monterey Jack)

Oh, friends, gather ’round because I’ve got a recipe for you that’s basically a warm hug in a bowl. We’re talking about Panera Mac and Cheese. You know the one – that ridiculously creamy, cheesy, soul-satisfying dish that’s a total lifesaver on busy nights or when you just need a serious comfort food fix. I’ve been tweaking this Panera Mac and Cheese Recipe for what feels like forever, trying to capture that exact magic they serve up, and I can honestly say, I’ve cracked it! It’s the kind of thing my kids ask for by name, and honestly, I’m not mad about it. It’s so much better than store-bought and honestly, way easier to make at home than you might think. It’s become my go-to when I’m craving something truly decadent without a fuss. I’ve tried a million different cheese combinations and sauce thicknesses, but this one? This is the one that makes me close my eyes and sigh with happiness. It’s pure, unadulterated cheesy bliss.

What is Panera Mac and Cheese?

So, what exactly *is* this beloved dish we’re all trying to recreate? At its heart, Panera Mac and Cheese is a classic baked macaroni and cheese elevated to an art form. Think about your childhood mac and cheese, then imagine it being bathed in a ridiculously smooth, velvety cheese sauce, baked until bubbly and golden, and then served with a subtle, yet delightful, crust. It’s not overly complicated, but it’s the *quality* of the ingredients and the *technique* that makes it sing. It’s essentially macaroni pasta enveloped in a luscious, multi-cheese béchamel sauce. It’s the perfect balance of creamy, cheesy, and just a touch of richness that makes you want to dive right in. It’s the ultimate comfort food, a hug from the inside out, and it’s surprisingly simple once you know the secrets.

Why you’ll love this recipe?

Okay, so why should you ditch your usual mac and cheese routine for this Panera-inspired masterpiece? Let me count the ways! First off, the FLAVOR. Oh. My. Goodness. The combination of cheeses creates a depth that’s just incredible. It’s not just sharp cheddar; we’re layering in creaminess and a subtle tang that makes it utterly irresistible. You’ll taste the difference that good quality cheese makes, trust me. Then there’s the SIMPLICITY. Seriously, even if you’re not a seasoned chef, you can totally nail this. The steps are straightforward, and the result feels like you’ve spent hours slaving away, but it’s actually quite manageable, even on a weeknight. It’s also surprisingly COST-EFFECTIVE. Buying the ingredients individually and making it at home is often cheaper than getting a single serving at the cafe, and you get so much more! Plus, it’s INCREDIBLY VERSATILE. I’ll get into that more later, but you can easily tweak the cheese, add-ins, or even serve it as a side. What I love most about this Panera Mac and Cheese Recipe is that it’s unapologetically comforting. It’s the dish I turn to when I need a little pick-me-up, when the weather is gloomy, or when I just want to feel like I’m being hugged by a cloud of cheese. It’s a crowd-pleaser for sure, whether you’re serving it to picky eaters or impressing guests. It’s the kind of recipe that makes you feel like a kitchen superstar without breaking a sweat. It’s a real game-changer, and once you try it, I bet it will become your go-to too.

How do I make Panera Mac and Cheese?

Quick Overview

This Panera Mac and Cheese recipe is all about creating a rich, velvety cheese sauce from scratch and coating perfectly cooked pasta in it. We’ll start by making a classic béchamel, then whisking in a blend of cheeses until everything is luxuriously smooth. After combining it with tender elbow macaroni, it’s baked to bubbly perfection. It’s a straightforward process that yields incredibly rewarding results, giving you that signature Panera creaminess and depth of flavor right in your own kitchen. The key is a gentle heat for the sauce and good quality cheese!

Ingredients

For the Main Dish:
1 pound elbow macaroni (or other small pasta shape like shells or cavatappi)
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1 teaspoon salt, plus more for pasta water
1/2 teaspoon Black Pepper
1/4 teaspoon nutmeg (optional, but highly recommended for depth!)
4 cups shredded sharp cheddar cheese
2 cups shredded Gruyère cheese (this is key for that nutty, complex flavor!)
1 cup shredded Monterey Jack cheese (for extra melty creaminess)
Pinch of smoked paprika (for color and a hint of smokiness)

For the Topping (Optional, but adds that Panera crunch):
1 cup panko breadcrumbs
2 tablespoons melted butter
1/4 teaspoon garlic powder

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). This gives it time to get nice and hot so your mac and cheese will bake beautifully. Now, grab a 9×13 inch baking dish. You can lightly grease it with butter or cooking spray, but honestly, with all the cheese, it usually doesn’t stick too badly. I like to give it a quick spray just to be safe, especially if I’m in a rush.

Step 2: Cook the Pasta

Get a large pot of salted water boiling. We’re talking seriously salted water, like the sea! Add your elbow macaroni and cook it according to package directions, but aim for *al dente*. This means it should still have a slight bite to it. It will continue to cook in the oven, and nobody likes mushy mac and cheese, right? Once it’s al dente, drain it really well and set it aside. Don’t rinse it! That starch helps the sauce cling.

Step 3: Make the Cheese Sauce Base (Roux)

In a large saucepan or Dutch oven (this will be the vessel for your glorious sauce!), melt the 1/2 cup of butter over medium heat. Once it’s melted and starts to get a little foamy, whisk in the 1/2 cup of flour. Keep whisking constantly for about 1 to 2 minutes. This is called a roux, and it’s the foundation of our creamy sauce. You want to cook out that raw flour taste, but don’t let it brown too much – a pale, straw color is perfect. This step is crucial for a silky-smooth sauce.

Step 4: Whisk in the Milk

Gradually whisk in the warmed milk, a little at a time, making sure to incorporate each addition before adding more. This prevents lumps! Keep whisking until all the milk is added and the sauce begins to thicken. This usually takes about 5-7 minutes. You’re looking for a consistency that coats the back of a spoon. Warming the milk beforehand helps it incorporate more smoothly and prevents the sauce from cooling down too much.

Step 5: Cheese Time!

Now for the best part! Remove the saucepan from the heat. Add the shredded sharp cheddar, Gruyère, and Monterey Jack cheeses, along with the salt, pepper, nutmeg (if using), and smoked paprika. Stir gently until all the cheese is melted and the sauce is wonderfully smooth and glossy. Taste it! This is your chance to adjust seasonings if needed. The Gruyère adds such a fantastic nutty flavor that really sets this apart from basic mac and cheese.

Step 6: Combine Pasta and Sauce

Add the drained, al dente macaroni to the cheese sauce. Stir gently until every single noodle is coated in that luscious, creamy sauce. Seriously, take a moment to admire how beautiful it looks! It should be thick, rich, and inviting.

Step 7: Bake

Pour the mac and cheese mixture into your prepared baking dish. If you’re doing the optional breadcrumb topping, mix the panko breadcrumbs with the melted butter and garlic powder in a small bowl, then sprinkle it evenly over the top of the mac and cheese. Pop the dish into the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and delicious. If you’re not using the topping, you’re still looking for that bubbly, heated-through magic.

Step 8: Cool Slightly

This is the hardest part: waiting! Let the mac and cheese rest for about 5-10 minutes after it comes out of the oven. This allows the sauce to set up a bit, making it easier to serve and preventing it from being too runny. I know, the smell is intoxicating, but trust me, it’s worth it. This brief cooling period makes all the difference.

Step 9: Slice & Serve

Cut into generous portions and serve hot. I like to serve it with a little extra sprinkle of paprika or some fresh parsley if I’m feeling fancy, but honestly, it needs nothing else. It’s perfect just as it is. Enjoy that creamy, cheesy goodness you just created!

What to Serve It With

This Panera Mac and Cheese is so wonderfully versatile; it’s not just a main dish! For BREAKFAST, believe it or not, it’s surprisingly good. A small dollop topped with a perfectly fried egg? Divine. Or, if you have leftovers, they’re fantastic reheated and served alongside some crispy bacon. For BRUNCH, it shines. Serve it in smaller, individual ramekins for an elegant touch, maybe alongside a fresh green salad with a light vinaigrette to cut through the richness. A mimosa or a sparkling cider is the perfect beverage pairing. As a decadent DESSERT course (yes, I said dessert!), a tiny portion, perhaps with a drizzle of truffle oil or a sprinkle of flaky sea salt, can be surprisingly sophisticated and decadent. It’s a little unexpected but utterly delicious. For COZY SNACKS, it’s the undisputed champion. Just a small bowl, maybe with some crunchy vegetable sticks like carrots or celery on the side for a bit of balance, and you’ve got the ultimate comfort snack. My family also loves it alongside grilled chicken or steak – it’s the ultimate upgrade to any weeknight dinner. We’ve even paired it with roasted vegetables like broccoli or Brussels sprouts, and it’s always a hit. It’s the kind of dish that makes everyone happy!

Top Tips for Perfecting Your Panera Mac and Cheese

I’ve made this Panera Mac and Cheese recipe more times than I can count, and through trial and error (and many, many delicious batches!), I’ve picked up a few tricks. For the best pasta texture, always cook your macaroni *al dente*. I can’t stress this enough! Overcooked pasta in mac and cheese is just a sad fate. Remember, it continues to cook in the oven, so you want it to have a slight resistance to the bite. When it comes to the SAUCE, using freshly shredded cheese is paramount. Pre-shredded cheese often has anti-caking agents that can make your sauce grainy. It’s a little extra work, but it’s SO worth the silky smooth texture you’ll achieve. Don’t be afraid to use good quality cheese; it truly elevates the flavor. For SWIRL CUSTOMIZATION (if you’re adding anything extra), you can gently swirl in things like caramelized onions, crispy bacon bits, or even some sautéed mushrooms right before baking. Just don’t overmix, or you’ll lose that beautiful marbling. When it comes to INGREDIENT SWAPS, while the cheddar-Gruyère-Monterey Jack combo is my personal favorite, you can experiment! A sharp provolone or a mild White Cheddar can work well, but I’d steer clear of very oily cheeses that might separate. For BAKING TIPS, if you notice the top is browning too quickly before the center is bubbly, loosely tent the dish with foil. Conversely, if it’s not browning enough, you can always finish it under the broiler for a minute or two, but WATCH IT LIKE A HAWK, as it can burn fast! For GLAZE VARIATIONS, if you skip the breadcrumb topping, a dusting of Parmesan cheese before baking also adds a lovely salty crunch. And for a truly gourmet touch, a tiny drizzle of truffle oil over the top right before serving is pure heaven.

Storing and Reheating Tips

Now, if by some miracle you have leftovers of this Panera Mac and Cheese (a rare occurrence in my house!), storing it properly is key to maintaining that creamy goodness. Once it’s cooled slightly, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer portions to airtight containers. At ROOM TEMPERATURE, it’s best to only leave it out for a couple of hours, especially if your kitchen is warm. For REFRIGERATOR STORAGE, it will keep well for about 3-4 days. The sauce might thicken up a bit as it cools, which is perfectly normal. When it comes to FREEZER INSTRUCTIONS, mac and cheese can be a bit tricky because dairy and pasta can sometimes change texture when frozen and thawed. However, if you’re going to freeze it, I recommend freezing it *without* the breadcrumb topping. Wrap portions very tightly in plastic wrap, then in aluminum foil, or use freezer-safe containers. It should last for about 2-3 months. Thaw it overnight in the refrigerator before reheating. For REHEATING, the best way is often in the oven at around 350°F (175°C) for about 15-20 minutes, covered, until heated through. If the sauce seems a little dry, you can add a splash of milk or cream when reheating. For individual portions, a microwave works too, just stir halfway through for even heating. I always advise adding the breadcrumb topping (if using) *after* reheating in the oven or microwave, and then popping it under the broiler for a few minutes to get that crunch back. The key is to reheat gently to avoid drying out the pasta and sauce.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! To make this Panera Mac and Cheese recipe gluten-free, you’ll want to swap the all-purpose flour for a gluten-free all-purpose baking blend (one that contains xanthan gum) in the roux. Use the same amount, 1/2 cup. For the pasta, simply choose your favorite gluten-free elbow macaroni or other GF pasta shape. Make sure to cook it according to package directions, as GF pasta can sometimes have a different texture and cooking time. The cheese sauce and baking process remain the same. The texture might be slightly different, but it will still be wonderfully creamy and delicious!

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! If you’re thinking of a different mac and cheese, or perhaps a zucchini bread recipe, that’s a different story. For this Panera-style mac and cheese, no zucchini is involved. If you’re looking to add vegetables, I’d suggest something like steamed broccoli florets or peas stirred in *after* the sauce is made, or alongside the mac and cheese itself!

Can I make this as muffins instead?

Absolutely! Making mac and cheese muffins is a fantastic idea for portion control and fun presentation. Prepare the mac and cheese mixture as directed, then spoon it into greased muffin tins. You can even add a bit more breadcrumb topping to each muffin. Bake at 375°F (190°C) for about 15-20 minutes, or until golden brown and heated through. They’re perfect for lunches or appetizers!

How can I adjust the sweetness level?

This recipe is designed to be savory and cheesy, not sweet. The “sweetness” you might perceive comes from the natural sweetness of the dairy and cheeses, particularly the Gruyère. If you find it’s not to your liking or you prefer a less rich flavor profile, you can slightly reduce the amount of Gruyère and increase the Monterey Jack or use a milder cheddar. Avoid adding sugar, as it will disrupt the savory balance of the dish. The key is really in the quality of the cheese itself.

What can I use instead of the glaze?

The “glaze” I mentioned is actually the optional breadcrumb topping! If you prefer not to use breadcrumbs, or if you want an alternative topping, you have a few great options. You can simply skip any topping and bake it as is – it will still be wonderfully cheesy and bubbly. Another option is to sprinkle a layer of grated Parmesan cheese over the top before baking; it gets deliciously golden and adds a salty crust. For something a little different, you could also try crushed crackers (like Ritz) mixed with a little melted butter. The goal is just to add a bit of texture contrast to the creamy mac and cheese.

Final Thoughts

So there you have it, my friends! A Panera Mac and Cheese recipe that I truly believe captures all the comforting, cheesy glory of the original, but with that special homemade touch. It’s more than just pasta and cheese; it’s a culinary hug, a guaranteed crowd-pleaser, and a fantastic way to treat yourself. I hope you give it a try and that it brings as much joy to your kitchen as it does to mine. If you love this recipe, you might also enjoy my Baked Ziti or my Creamy Chicken Noodle Soup for more comforting favorites. Remember, cooking is all about experimenting and having fun, so feel free to adapt this to your liking. I can’t wait to hear how your Panera Mac and Cheese turns out – let me know in the comments below if you try it and what you think! Happy cooking!

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