Panera Mac and Cheese

This Panera Mac and Cheese recipe is an easy 30 minute stovetop weeknight dinner. With just 7 ingredients, this copycat recipe features a simple white cheddar cheese sauce identical to the restaurant!

Course Side Dish

Cuisine American

Keyword cheese, copycat, macaroni, Panera, white cheddar

Prep Time 5

Cook Time 20

Servings

Calories 238kcal

Author Jesseca

Ingredients

1 (8oz) package medium pasta shells
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon each salt and pepper
1½ cups half and half
1½ cups white cheddar shredded

Instructions

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until al dente (firm to the bite). Drain the pasta and set it aside.
While the noodles are cooking, place a medium-sized pot over medium heat. Add the butter and let it melt completely. Once melted, stir in the flour, salt, and pepper. Cook this mixture for 1 to 2 minutes, stirring constantly, until it becomes bubbly and forms a smooth paste (this is called a roux).
Gradually whisk in the half and half, ensuring there are no lumps. Continue to whisk and let the mixture simmer over medium heat until it starts to thicken slightly, which should take about 3 to 5 minutes.
Remove the pot from the heat. Add the shredded white cheddar cheese to the thickened sauce, stirring constantly until the cheese is fully melted and the sauce is smooth.
Add the cooked and drained pasta shells to the cheese sauce. Toss the noodles in the sauce until they are evenly coated.
Your homemade Panera-style mac and cheese is now ready to serve! Enjoy immediately while it’s warm and creamy.

Video

Notes

Grate Cheese from a Block: Always grate your cheese from a block instead of using pre-shredded cheese. Pre-shredded cheese often has a coating that can prevent it from melting smoothly.
Master the Roux: The roux, a mixture of butter and flour, is the base of any good cheese sauce. Cook it until it’s bubbly to ensure your sauce will be thick and creamy without any raw flour taste.
Cook Pasta to Al Dente: Make sure to cook your pasta to al dente, which means it should be firm to the bite. This prevents the pasta from becoming mushy when mixed with the sauce.
Choose Your Dairy: Depending on what you have on hand or your preference, you can use different dairy options. Half and half is a great balance of richness and creaminess, but you can also use heavy cream for an even richer sauce, or whole milk for a lighter option.
Adjust Sauce Consistency: If your cheese sauce is too thick, don’t panic! Add a ladle full of the pasta cooking liquid and stir until you reach the desired consistency. This helps to thin the sauce without losing flavor.

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