Panera Mac & Cheese Recipe

Introduction

This Panera Mac & Cheese recipe captures the creamy, cheesy goodness of the popular dish you love. Made with a rich white cheddar sauce and perfectly cooked pasta, it’s a comforting meal that’s easy to make at home.

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 block or 2 cups)
• 1 cup heavy cream
• 2 cups milk (preferably whole)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon mustard powder (can substitute Dijon mustard)
• 1/4 teaspoon hot sauce (optional)

Instructions

1. Step 1: Shred the cheese first and set it aside. It should be close to room temperature before adding to the sauce.
2. Step 2: Boil a large pot of water and cook the pasta according to package instructions. Drain well when done.
3. Step 3: Prepare the sauce while the pasta cooks. Melt the butter in a saucepan over medium heat.
4. Step 4: Whisk in the flour and cook for about 1 minute until it turns light golden.
5. Step 5: Slowly whisk in the heavy cream and milk. Continue whisking for about 3 minutes until smooth.
6. Step 6: Add salt, pepper, mustard powder, and hot sauce if using. Reduce heat to low.
7. Step 7: Gradually add the shredded cheese, stirring constantly until the sauce is smooth and thickened.
8. Step 8: Remove from heat, then fold the drained pasta into the cheese sauce until well coated. Serve immediately.
9. Step 9 (Optional Baking): Use 3/4 lb. pasta instead of a full pound and boil 1 minute less than al dente.
10. Step 10: Transfer the mac and cheese to a lightly greased 9 x 13 inch casserole dish. Optionally, top with 1 cup crushed Ritz crackers.
11. Step 11: Bake at 325°F for 15 minutes. Let rest for 5 minutes before serving.

Tips & Variations

• Shred the cheese ahead of time and let it come to room temperature for smoother melting.
• For a bit of tang, substitute mustard powder with Dijon mustard.
• Add a dash of hot sauce to enhance flavor without overwhelming the cheese.
• Swap out pasta shells for elbow macaroni or any other small pasta shape you prefer.
• For extra crunch on baked mac and cheese, add panko breadcrumbs mixed with melted butter instead of Ritz crackers.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. To keep it creamy when reheating, add a splash of milk or cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute white cheddar with other cheeses like sharp cheddar, gouda, or a blend. Just be sure to choose cheeses that melt well for a smooth sauce.

How can I prevent the sauce from becoming grainy?

Make sure to add the cheese slowly over low heat and stir continuously. Using cheese close to room temperature helps it melt evenly and prevents graininess.

Panera Mac & Cheese Recipe

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★★★★★

4.6 from 131 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Panera Mac & Cheese recipe recreates the creamy, comforting classic with a rich cheddar cheese sauce blended with tender pasta shells. Made with a smooth white cheddar cheese sauce enhanced by mustard powder and optional hot sauce, it’s perfect served straight from the stovetop or baked with a crispy Ritz cracker topping for added texture.

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Ingredients

Scale 1x2x3x

Pasta

• 1 lb. medium pasta shells (or elbow macaroni)

Cheese Sauce

• 1/4 cup butter
• 1/4 cup flour
• 3 cups Cracker Barrel Vermont White Cheddar, shredded (approximately 1 block = 2 cups)
• 1 cup heavy cream
• 2 cups milk (preferably whole)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon mustard powder (can substitute Dijon mustard)
• 1/4 teaspoon hot sauce (optional)

Optional Topping

• 1 cup crushed Ritz crackers (for baking version)

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Instructions

1. Shred the Cheese: Begin by shredding the white cheddar cheese and set it aside at room temperature so it melts smoothly into the sauce.
2. Boil the Pasta: Bring a large pot of salted water to a boil, then cook the pasta shells according to package instructions until al dente. Drain well.
3. Prepare the Sauce: Measure and have all sauce ingredients ready. In a saucepan over medium heat, melt butter and whisk in flour, cooking for about 1 minute until it turns light golden.
4. Add Liquids: Slowly whisk in the heavy cream and milk, continuing to whisk for about 3 minutes until combined and slightly thickened.
5. Season the Sauce: Stir in salt, pepper, mustard powder, and optional hot sauce.
6. Add Cheese: Reduce heat to low and gradually sprinkle in the shredded cheddar, whisking constantly until the sauce is smooth and thickened. Remove from heat.
7. Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir thoroughly to coat evenly. Serve immediately for stovetop version.
8. Baking Optional: If you prefer baked mac & cheese, use 3/4 lb of pasta and boil it 1 minute less than al dente. Transfer pasta and cheese sauce to a greased 9 x 13 inch baking dish. Optionally sprinkle crushed Ritz crackers on top.
9. Bake: Bake at 325°F (163°C) for 15 minutes until bubbly and topping is golden. Let it rest for 5 minutes before serving.

Notes

• Make sure cheese is at room temperature before adding to the sauce to ensure smooth melting.
• Use whole milk for a richer cheese sauce.
• The hot sauce is optional but adds a subtle depth of flavor.
• When baking, slightly undercook pasta to avoid mushiness after baking.
• Crushed Ritz crackers topping adds a delicious crunchy texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Panera Mac and Cheese, creamy mac and cheese, homemade mac and cheese, cheddar mac and cheese, comfort food, easy macaroni recipe