This copycat Panera mac and cheese is a bakery-inspired recipe that is easy to make at home on the stovetop with a creamy white cheddar sauce and tender pasta shells.

Copycat Panera mac and cheese in a pot with a creamy white cheddar sauce and pasta shells.

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Jamielyn Nye

Panera Mac and Cheese Recipe

This Panera mac and cheese is so rich and creamy with sharp white cheddar that it tastes just like the restaurant version. When I pair it with a cup of broccoli and cheese soup, my family says it feels like a Panera night at home, without ever leaving the kitchen.

It’s one of our most requested copycat recipes because it’s ultra smooth, perfectly thick, and ready on the stovetop in minutes. If you love cozy mac and cheese, be sure to try my homemade mac and cheese or smoked gouda mac and cheese!

XO - Jamielyn

Ingredients

White cheddar cheese, milk, shells, dijon mustard, salt, pepper and butter.

Find the full printable recipe with specific measurements below.

  • Pasta: To make this like Panera’s mac, I used medium shells but elbow macaroni and Cavatappi also work.
  • White cheddar cheese: A high quality, freshly shredded Vermont white cheddar cheese is the key to making this Panera macaroni and cheese a true copycat!
  • Roux. A roux is made with flour and butter and helps thicken the sauce.
  • Ground mustard: Your white cheddar mac & cheese won’t taste like mustard. The dry mustard powder enhances the cheesy flavor.
  • Milk and cream. Heavy whipping cream and whole milk make the best Panera mac & cheese. Don’t skip it or it will not taste like the restaurant version!
  • Salt and black pepper. To enhance taste, adjust and taste as needed.

How to Make Panera Mac and Cheese

 In a large saucepan, boil pasta in salted water per the package instructions. Drain well.

Flour and butter in a stove pot making a roux.
Whisking in milk to a pot.

Make a roux by melting butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute. Slowly add heavy cream and milk then whisk until slightly thickened 3-5 minutes.

Added shredded white cheddar cheese into a pot.
Add in pasta shells to a pan of white cheddar cheese sauce.

Reduce heat to low and add shredded sharp white cheddar cheese. Continue to stir and add salt, pepper and ground mustard. Whisk until smooth, remove from heat. Stir in cooked pasta and serve!

A pot on the stove filled with Panera mac and cheese.

Tips for Panera Copycat Mac and Cheese

  • Thicker sauce or thinner sauce: If you want your sauce more thin, add more milk or cream. If you like a thicker sauce, add more cheese.
  • Creamier sauce: Use one less cup of pasta for an even creamier pasta sauce.
  • Veggies: If you want to sneak in some veggies, broccoli or peas are my go-to add-ins for this creamy white cheddar macaroni.
  • Protein: Make it a one pot meal by adding some bacon, chopped ham or chicken.
  • Other cheese: While white cheddar is key to a copycat Panera Bread mac and cheese, you can use gouda, mozzarella, white American cheese, gruyere or even Monterey Jack.
  • Hot sauce: This sounds strange, but it actually enhances the taste! Add just a dash to this Panera Bread mac and cheese recipe if you would like.

Serving Suggestions

Just like Panera bread, serve it with a French baguette recipe and soup for the best comfort food. Or do a half sandwich or salad combo like grilled cheese or this Asian chicken salad, you can’t go wrong with any of these bakery inspired ideas.

Copycat Panera mac and cheese in a blue bowl.

More creamy pasta recipes include this white sauce recipe, Alfredo sauce with cream cheese and creamy Tuscan chicken pasta.

More Mac and Cheese Recipes

Copycat Panera mac and cheese in a pot with a creamy white cheddar sauce and pasta shells.

Copycat Panera Mac and Cheese

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
This copycat Panera mac and cheese is a bakery-inspired recipe that is easy to make at home on the stovetop with a creamy white cheddar sauce and tender pasta shells.
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Video

Ingredients 

  • 1 pound medium pasta shells

Roux

  • ¼ cup butter
  • ¼ cup flour

White Cheddar Sauce

  • 3-4 cups sharp white cheddar , grated and at room temperature
  • 1 ¼ cups heavy cream
  • 1 ¾ cups whole milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon ground mustard

Instructions

  • Boil the pasta: In a large pot, boil the pasta per the package instructions. Drain well.
  • Make a roux: While the pasta is boiling, make a roux by melting 1/4 cup butter in a medium saucepan over medium heat. Add 1/4 cup flour and whisk continually for 1 minute. Slowly add 1 1/4 cups heavy cream and 1 3/4 cups milk, while whisking continuously. Whisk an additional 3-5 minutes, or until slightly thickened.
  • Add cheese, seasonings and thicken: Reduce heat to low and add shredded cheese, while stirring. Add 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon ground mustard, and hot sauce (if desired.) Whisk until smooth. Remove from heat.
  • Add pasta and serve: Add cooked pasta and serve!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Notes: For an even cheesier sauce, leave out 1 cup of the uncooked pasta.
Flavor: If you want to take the flavor up a notch, add a few dashes of hot sauce. 
Storage: Keep leftovers in an air tight container in the refrigerator for 3-4 days.

Nutrition

Calories: 608kcal, Carbohydrates: 50g, Protein: 21g, Fat: 36g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 106mg, Sodium: 651mg, Potassium: 283mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1236IU, Vitamin C: 0.3mg, Calcium: 405mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.