Alright, friends, if you’re craving that ultimate comfort food that tastes just like your favorite bakery staple, you’re going to love this Copycat Panera Mac and Cheese Recipe. It’s creamy, cheesy, and downright dreamy—plus, the best part is you get to make it from scratch right in your own kitchen. I’ve tweaked it just enough after some serious testing to nail that velvety texture and the perfect cheese flavor, so stick around. You’ll want to keep this recipe handy for cozy nights, family dinners, or whenever your soul calls for a little cheesy love.

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Why This Recipe Works

Authentic Cheese Flavor: Using Cracker Barrel Vermont White Cheddar gives it that classic Panera-style tang that really sings in every bite.
Creamy, Silky Sauce: The roux-based white cheddar sauce ensures your mac and cheese isn’t just cheesy but perfectly smooth and luscious.
Simple Ingredients, Big Impact: With just basic pantry staples and a few fresh ingredients, you’ll get a result that tastes restaurant-quality but is super easy to pull off.
Flexible and Customizable: This recipe lets you tweak cheeses and spice levels so you can make it your own without losing that signature Panera vibe.

Copycat Panera Mac and Cheese, homemade cheesy pasta, creamy oven-baked mac and cheese, easy cheese comfort food, Panera-style cheesy mac - 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

Every ingredient in the Copycat Panera Mac and Cheese Recipe plays a vital role in layering flavors and creating that lush texture you’re after. Here’s a bit about the stars of the show and how to pick the best versions for your kitchen.

Copycat Panera Mac and Cheese, homemade cheesy pasta, creamy oven-baked mac and cheese, easy cheese comfort food, Panera-style cheesy mac - 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

Pasta shells or elbow macaroni: I find medium pasta shells really hold the cheesy sauce beautifully in their curves, but elbow macaroni works just as well, especially if that’s what you’ve got on hand.
Butter: Essential for that smooth roux base — it also brings a rich flavor that’s hard to beat.
Flour: This thickens the sauce perfectly when combined with butter, so don’t skip making a proper roux.
White Cheddar cheese: Cracker Barrel Vermont White Cheddar is my go-to for an authentic Panera taste, but try to get a block and shred it yourself for the creamiest melt.
Heavy cream: Adds luxurious richness and helps the sauce cling to every noodle so well.
Whole milk: Balances the creaminess without overpowering the cheese flavor.
Salt, pepper, mustard powder: These seasonings lift the cheese flavor — mustard powder is a secret weapon to deepen the tang without tasting mustardy.
Hot sauce (optional): Just a dash enhances flavor complexity without adding heat; trust me, it’s worth it!

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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

I love that the Copycat Panera Mac and Cheese Recipe is such a flexible canvas. Over the years, I’ve enjoyed tweaking it to fit whatever’s in my fridge, my mood, or the season. Seriously, don’t hesitate to make it your own—after all, mac and cheese is fellowship on a plate!

Cheese Variations: I’ve often swapped in Gouda or a bit of Gruyère for a nuttier twist. You could mix mild cheddar with mozzarella for a milder, stringier bite that kids adore.
Spice it Up: For a little grown-up zing, I add a tiny pinch of cayenne or swap the hot sauce for some smoked paprika. It’s never too spicy but definitely more interesting.
Baked Version: If you want a crusty top, bake it with crushed Ritz crackers; it adds a lovely buttery crunch that contrasts the creamy interior brilliantly.
Diet-Friendly: I’ve made versions with lower-fat milk or used gluten-free pasta—just keep an eye on cooking times and sauce thickness as those swaps might need adjustments.

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

Step 1: Shred That Cheese Early

I always shred my cheese first and set it aside at room temperature. This little step prevents the cheese from clumping or slipping into an oily mess when added to the sauce. Plus, it melts way more smoothly, which means that silky cheese texture we all crave.

Step 2: Cook the Pasta Just Right

Boil your pasta in plenty of salted water until just al dente. That means it’s cooked through but still has a tiny bit of firmness to it. Drain it thoroughly—excess water will thin your sauce and make it less creamy. If you’re baking the mac and cheese, boil it a minute less than al dente, so it doesn’t get mushy in the oven.

Step 3: The Magic Roux and Cheese Sauce

This is where the real magic happens. Melt your butter over medium heat, then whisk in the flour to form a roux. Cook it for about a minute until it just starts to turn golden—this cooks out the raw flour taste. Slowly whisk in your heavy cream and milk, keeping the mixture smooth.

Add your salt, pepper, mustard powder, and a splash of hot sauce if you’re feeling adventurous. Then turn the heat to low and gradually stir in the shredded cheese, whisking constantly to avoid clumps. The result? A thick, velvety sauce that coats every noodle like a dream. Remove from heat once smooth and luscious.

Step 4: Combine and Serve

Mix your drained pasta into the cheese sauce while it’s still warm, ensuring every bite is covered in cheesy goodness. Serve immediately for best ooey-gooey results, or follow the baked method if you want a golden crust on top. Either way, you’re in for a treat!

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Tips from My Kitchen

Room Temperature Cheese: Always shred your cheese ahead of time and let it come close to room temp for easy melting without clumps.
Low and Slow Sauce: Keep the cheese sauce on low heat when adding cheese—it prevents separation and graininess.
Don’t Oversalt: Cheese and butter carry salt naturally, so add seasonings gradually and taste as you go.
Pasta Drainage: Drain the pasta thoroughly and avoid rinsing—it keeps the sauce clinging beautifully.

How to Serve Copycat Panera Mac and Cheese Recipe

Garnishes

I like topping my mac with a little sprinkle of freshly chopped parsley to brighten it up and add color. A dash of smoked paprika also adds a lovely hint of warmth on top without overpowering the cheese. And if you’re baking, those buttery Ritz cracker crumbs add a nostalgic, crunchy finish that’s hard to resist.

Side Dishes

When I’m serving this cozy mac and cheese, I often pair it with a crisp green salad to cut through the richness, or some roasted veggies like broccoli or Brussels sprouts. Garlic bread also makes a fantastic companion, especially if you want to keep things indulgent. It’s a meal that really hits all the right notes!

Creative Ways to Present

For a dinner party, I like serving individual portions of mac and cheese in cute ramekins topped with a personalized touch like fresh thyme or a small tomato slice. It makes the meal feel elevated yet homey. Another fun idea is to prepare mini mac and cheese bites by baking the cheesy noodles in muffin tins—perfect for appetizers or kids’ lunchboxes.

Make Ahead and Storage

Storing Leftovers

I store leftover mac and cheese in an airtight container in the fridge for up to 3-4 days. When that happens, the sauce firms up a bit, so I add a splash of milk or cream when reheating to bring back the creamy dreaminess. It reheats beautifully on the stovetop or in the microwave with this simple trick.

Freezing

Freezing this mac and cheese is doable, but full disclosure: the texture changes a little because the dairy tends to separate. If you must freeze it, freeze in airtight containers and thaw overnight in the fridge before reheating gently on the stove with added cream or milk to restore creaminess.

Reheating

My favorite way to reheat is on the stovetop over low heat. Add a little bit of milk or cream and stir gently until the mac and cheese is warm and saucy again. This method keeps it from drying out or turning gluey. The microwave works too but stop and stir it at least once halfway through.

FAQs

Can I use a different type of cheese in this Copycat Panera Mac and Cheese Recipe?

Absolutely! While the classic flavor comes from white cheddar, feel free to mix in cheeses like Gouda, Gruyère, or Monterey Jack. Just keep in mind that different cheeses melt differently, so combining a few helps maintain that creamy texture without the sauce breaking.
Is it necessary to add hot sauce to the mac and cheese?

Not necessarily, but I highly recommend it. The hot sauce doesn’t make it spicy; it enhances the cheese’s depth and balances its richness. If you’re making this for kids or are sensitive to heat, you can skip it without losing too much flavor.
Can I make this recipe ahead of time?

Yes! You can prepare the cheese sauce and pasta a day or two ahead. Just combine them gently and keep refrigerated. When ready, you can reheat on the stovetop or finish it in a slow cooker for a super cozy meal. Just remember to stir occasionally to avoid sticking.
How do I avoid a grainy or oily cheese sauce?

Keeping the sauce on low heat while adding cheese slowly is key. High heat can cause the cheese to separate and turn grainy. Also, shredding your cheese fresh and ensuring it’s not cold helps it melt uniformly into that smooth sauce.

Final Thoughts

Honestly, this Copycat Panera Mac and Cheese Recipe holds a special place in my kitchen and my heart. It’s one of those dishes that just feels like a warm hug on a plate—and knowing it was made from scratch with love makes it taste even better. If you’re ready to impress yourself and anyone lucky enough to share it, give this recipe a go. I promise it’ll become your go-to comfort food that everyone asks for again and again. Happy cooking, and may your mac and cheese always be melty and delicious!