White Cheddar Mac and Cheese | Panera Bread Copycat Recipe
This creamy and indulgent white cheddar mac and cheese recipe is inspired by Panera Bread’s mac and cheese. I’d argue that it’s even BETTER! Try it out and see for yourself how delicious and cheesy it is! It’s a simple stovetop mac and cheese recipe that comes together in under 30 minutes.
Disclosure: This post contains affiliate links, which means I receive a small commission if you make a purchase through one of my links – at no cost to you! I appreciate your support that helps me run my blog.
Copycat Panera Mac and Cheese Recipe
I have been making this recipe for over 13 years. When I was in high school, I worked in retail at a store right next to a Panera Bread. Some days I would walk over to Panera to treat myself to a warm bowl of mac and cheese and half a sandwich. Any time I’d go to the Providence Place Mall after school with my friends, I’d choose to eat at Panera over any other place in the food court because I craved their mac and cheese so much. I was addicted to the gooey white cheddar sauce.
In college, I figured out how to make my own when I needed a dish to bring to a potluck. It has since become my favorite stovetop mac and cheese recipe that I will make in both big batches and small, for pot luck ors weeknight dinners. I ALWAYS get compliments on this dish when I serve it to friends!
Why you’ll love this mac and cheese
This mac and cheese uses a lot of things you may already have at home (milk, butter, flour, dijon mustard, and hot sauce). The only things that I typically need to buy that I might not already have at home is the cheese, half & half, and the pasta if I don’t already have my desired shape in my pantry. It’s an affordable mac and cheese because it doesn’t require too many different cheeses. And you can easily cut the recipe in half (and in half again) to make just enough for a cozy weeknight dinner.
I’ve tried other copycat recipes out there, and I’ve got to say that mine is my favorite. I add more milk and WAY more cheese so that my pasta is swimming in sauce. The extra sharp cheddar cheese that I use really packs a flavorful punch.
How to Make White Cheddar Mac and Cheese
- ROUX: A roux is a thickening agent. It is made by combining equal parts fat and flour. In this recipe, combine butter and flour in a pot and whisk it together over medium heat.
- MILK & CREAM: I like to use a combination of whole milk and half & half (about 3:1 ratio). You can also just use whole milk, or replace half & half with heavy cream. I find that the half & half or cream helps the sauce thicken faster. Slowly add your milks to the roux and whisk vigorously and constantly as it is incorporated. Once the milk is added, keep whisking often until it begins to thicken.
- CHEESE: Turn the heat off and add about 1/3 cup cheese at a time, whisking it into the sauce until it is smooth.
- DIJON MUSTARD and HOT SAUCE: It might sound weird to add dijon mustard and hot sauce to mac and cheese. It does not overpower the flavor of the sauce. It simply enhances the cheesiness and taste of the sauce.
- PASTA: I prefer shells for this recipe because I love how shells hold extra sauce in the middle. You can also use Conchiglie just like the pasta shape Panera uses. Save about 1 cup of pasta water before you drain the cooked pasta. Fold the pasta into the sauce. Serve immediately.
- PASTA WATER: If you are not serving this pasta immediately, heat up some of the reserved pasta water. Add the warm pasta water to the mac and cheese about 2-3 tbsp at a time. Fold it into the pasta and keep adding more until the sauce becomes creamy again.
Other Cheese Options:
While sharp white cheddar is my absolute favorite for this recipe, you can use a different cheese or a combination of some of your favorites!
- Gouda
- Mild cheddar
- Gruyere
- Monterrey Jack
- Colby Jack
What to add to mac and cheese
Some people (like myself) are mac and cheese purists. But if you like to get creative, try these add-ins for your mac and cheese:
- Meat options: Bacon bits, pulled pork, grilled or rotisserie chicken, birria, lobster
- Vegetables: Steamed broccoli, Caramelized onion (my personal favorite), sun-dried tomatoes, mushrooms
What to serve with white cheddar mac and cheese?
- Potluck Dish: Bring this to a potluck! It makes a great Friendsgiving dish. It’s warm and cheesy, perfect for the cooler holiday season and it pairs well with any protein.
- Turkey: Add this to your Thanksgiving dinner table because it pairs well with turkey! If you don’t want to go through the fuss of cooking a full bird, try my Thanksgiving Turkey Meatballs with Sage Gravy!
- Chicken: This makes a great side for chicken cooked any way! Serve it with rotisserie chicken or grilled chicken. OR top it with some BBQ pulled chicken for a BBQ chicken mac and cheese!
- Steak: There’s nothing I love more than steak and mac and cheese.
- Pork: Add bacon or top with some pulled pork!
- Roasted veggies: I love to serve it with roasted winter produce, like Brussels sprouts or squash.
Why should I save my pasta water?
Adding pasta water to any sauce helps to emulsify the sauce. The starches in the pasta water help the sauce bind to the noodles better. Save your pasta water when cooking the pasta for this recipe. When you take this mac and cheese off the heat to serve on your dinner table, the sauce can become clumpy quickly. To combat this, right before serving, add about 1/4 cup of pasta water and stir to mix into the sauce. This helps to keep the sauce creamy. Repeat as needed if this dish will be sitting on your dinner table for a while.
What’s the best way to reheat mac and cheese?
If you want to know how to make leftover mac and cheese creamy again, I’ve got you. The BEST way to reheat this is to add it to a pot over medium-low heat with a splash of milk. Slowly reheating it on the stovetop with some extra liquid helps to liquefy the sauce again. Usually, mac and cheese sauce gets clumpy as it gets cold, and reheating it in the microwave, oven, or stovetop without liquid keeps the sauce clumpy. Adding milk helps bring back that smooth and creamy sauce.
Equipment used in this recipe:
Print
White Cheddar Mac and Cheese | Panera Bread Copycat Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Description
This creamy and indulgent mac and cheese might even be BETTER than Panera Bread’s White Cheddar Mac and Cheese! Made with MORE cheese than the average copycat recipe, this recipe will have you going back for seconds (or thirds).
Equipment
Ingredients
- 12 oz block extra sharp white cheddar
- 4 tbsp butter (if using unsalted, season with less salt)
- 4 tbsp flour
- 3 cups whole milk
- 1 cup half & half or heavy cream
- 2 tsp dijon mustard
- 1 tsp hot sauce (we use Tapatio)
- 1 lb medium pasta shells
- Salt & pepper to taste
Instructions
- Shred the cheese and set aside.
- In a large dutch oven or pot over medium heat, melt butter. Add in the flour and whisk vigorously and continuously until it becomes golden in color. Slowly add the milk about 1/4-1/2 cup at a time, whisking after each addition until incorporated in the roux. Pour the rest of the milk and whisk occasionally until thickened, about 10-12 minutes.
- Meanwhile, cook your pasta according to package instructions until al dente.
- Once the sauce has thickened, turn off the heat. Whisk in the mustard and hot sauce. Then add cheese about 1/2 cup at a time, whisking until melted. Repeat until all cheese is added Taste for seasoning, and season with salt and pepper as desired.
- Reserve about 1 cup of pasta water, then drain the cooked pasta. Add the pasta to the sauce and fold it in. Serve immediately.
- Make-ahead prep: If you are not serving this dish right away, save the reserved pasta water. When you’re ready to serve, reheat the pasta water and ladle it into the pasta 1/4 cup at a time, mixing to incorporate. Continue adding and folding in the pasta water until the sauce becomes creamy again.
Notes
- If you want to save on calories, you can add as little as 8 ounces of shredded cheese and cut out the addition of half & half to just use milk instead.
Nutrition
- Serving Size: 1 bowl
- Calories: 498
- Sugar: 7.9 g
- Sodium: 689.5 mg
- Fat: 21.3 g
- Carbohydrates: 53.9 g
- Protein: 21.5 g
- Cholesterol: 60.7 mg
wow, this Mac and cheese is INSANE! I love Panera’s Mac and cheese, and this is the perfect substitute. I added a few slices of Kraft Singles to mine as well.