Creamy white cheddar macaroni and cheese just like Panera. Give this copycat panera mac and cheese a try. Oh and it’s quick and easy on the stove top too!!
For more traditional mac and cheese try my favorite Baked Macaroni and Cheese recipe or my Gouda Bacon Mac and Cheese.
Copycat Panera Recipe
My kids are so predictable sometimes when it comes to ordering from restaurants. I like to order something different every time I go out, it’s fun to try new things.
But at Panera, we all seem to be creatures of habit. We all get the same soup, sandwich or salad..EVERY TIME.
Broccoli Cheddar Soup, Orange Scones, and a big bowl of Mac and Cheese. Don’t forget the kitchen sink cookies!
I thought it would be fun to try to recreate this recipe at home. I’m good at making the main dish for dinner, but it’s the side dishes that always get forgotten. And peanut butter fudge is the perfect ending to any meal, right?
We usually end up having applesauce and a roasted broccoli because I can’t seem to wrap my head around making side dishes.
- Made on stove top in minutes!
- Creamy and cheesy!
- Kid and adult approved.
Ingredient Notes
With just a handful of ingredients, you can make this stove top mac and cheese at home.
- Pasta- use what you love. Cavatappi is a great choice, but shells or elbows work great too.
- Cheese- good quality cheese is a must. And shredding it yourself is key to the creamiest mac and cheese. Bag of shredded cheese won’t give you the same results, you’ll find it more grainy. Use white cheddar to mimic Panera.
- Ground Mustard- or dry mustard. This does not give your mac and cheese a mustard flavor, but instead ENHANCES the cheese flavor. Don’t skip it!
- Milk & Cream- for the thickest mac and cheese, use heavy whipping cream and whole milk.
- Salt and Pepper- season as directed, adding more after serving if necessary.
Step by Step Instructions
- Cook pasta- according to package directions while making the sauce. Drain and set aside until ready to use.
- Make the roux- In a large saucepan on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper.
- Add cheese- Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
- Add pasta- Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.
Recipe FAQs
I prefer a white cheddar, like Cabot’s. Don’t use the packaged shredded cheese, as it usually has thickeners on it. Buy a block and shred it yourself for the creamiest results.
1/2-1 tsp of dijon mustard would work well with today’s mac and cheese recipe. It doesn’t make the recipe taste like mustard, but instead enhances the cheese flavor!
Absolutely! Start with about 1/4 teaspoon. This will give the pasta great flavor without making it spicy. Add more if you want spice!
Tips and Tricks
- While your noodles are cooking, you can whip up the roux (flour and butter mixture). Then add remaining ingredients. By the time your noodles are done, your sauce should be ready. Easy!
- When ready to reheat your leftovers, you may need to add about 1/2 cup milk. Warm it up on low on the stovetop. This recipe is about two meals for us as a side dish, for our family of 4.
- Use the video tutorial below to follow along!
Serving Suggestions
- Buffalo Chicken Sliders
- Meatball Subs
- Instant Pot Hamburgers
- Instant Pot French Dip Sandwiches
- Mississippi Pot Roast
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Copycat Panera Macaroni and Cheese
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 2 cups heavy whipping cream
- 2 cups shredded white cheddar cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 1 pound pasta cooked (cavatapppi, shells, or elbow)
Instructions
- Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
- In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper.
- Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
- Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired.
Notes
- Use a good quality cheese for best flavor. We choose Cabot white cheddar for best results.
- Shred your own cheese!
Video
Nutrition
Copycat Panera White Cheddar Mac and Cheese recipe is perfect for an easy weeknight side dish!
Love this recipe! I did find out that you can use 2- 12 oz cans of fat free evaporated milk in place of the cream and skim without affecting the taste or texture (didn’t have any cream). I also double the mustard powder and halve the pepper to suit my children’s tastes. So very yummy! Sigh…cold weather comfort food at its finest.
Whoohoo thanks for the tips Laura!!
disregard my last post… sorry Aimee I just didn’t wait long enough for it to thicken.. it started getting to a good consistency after about 10 mins
Glad it worked out. Depending on how much liquid remains on your pasta, it may take a bit longer to thicken!! ENJOY 🙂
I just finished making this recipe.. I believe that the sauce is way to much for the amount of pasta… I am going to cook another lb of pasta and add it 1/4 lb at a time until I get a good mixture of cheese sauce and pasta
Does it have to be white cheddar or could I use the orange cheddar I have in my fridge?
This Mac n Cheese is awesome! Great recipe!
This stuff is kinda addicting. Haha 🙂 Lots of great macaroni recipes.
I made this and followed the directions exactly and it turned Out HORRIBLE.
Hmmm. I have made this numerous times and it turns out delish. Not sure what to tell you? Some people have different taste buds I guess!
I agree with Julia. Totally tasteless! I needed to TON more cheese before this tasted anything like mac n’ cheese.
Do you have to use heavy cream? Can you use reg. milk?
Where did you find those adorable bowls?
Cost Plus WOrld Market!
I made this last night. I used a combination of white cheddar and havarti, because it was what I had on hand. It was fantastic and so creamy!
Oooh, love your choice in cheese! Glad you enjoyed the recipe 🙂
I NEVER cook but this looked so good I had to try it. I was afraid I would mess it up but it turned out phenomenal (and may just give me a nudge to make some more dishes in the future). Thanks so much for sharing!
You’re welcome. Glad you enjoyed it 🙂 It really is an easy AND delicious recipe!
Oh the yumminess! I made this tonight to go with some fried fish my husband was making. Total comfort food! I LOVE mac and cheese. This is very much like Panera Bread’s. I couldn’t find Cabot but I did find Cracker Barrel white cheddar and I just LOVE this! Thanks you for sharing a delicious recipe!
Oh. my. goodness! I just saw this on pinterest and I’m in aww. I’m so happy I have found a copycat recipe of Panera’s mac n cheese. Isn’t it amazing?! I’ve been dying to make this myself for a while now! Definitely saving this one! Thanks Aimee
Made this tonight with my rising college sophomore daughter. We have been looking at recipes that she and her roomie can make next year in their apartment at school. We really liked it. Daughter said maybe not seriously sharp white cheddar. Husband is seriously devouring it now. Will try again but with slightly less sharp. Great recipe!
This is hands down THE BEST Mac and cheese recipe that I’ve ever had!!!!!! My two year old twins loved it too!! Thanks!
Mac & Cheese, I could eat several times a week. I love the variations you can do with it. I found Cabot cheese out our local grocery store (Winn Dixie) , I am in Florida.
It wonderful dishes, the cheeses are so delish. Will try your version, soon. avocado mac and cheese will be the next one I try..
Thanks for your fabulous venues
I love the turquoise bowl itself! Where can you find those? By the way, awesome recipe!
That macaroni looks amazing Aimee! So creamy and flavorful – loved how you recreated it – it’s perfect! Wish I had a bowl right now 🙂
Bookmarked this awhile ago but finally made it tonight. Only took a couple minutes longer than the magic blue box and oh so yummy! Our grocery stopped carrying Cabot, so I used Cracker Barrel Aged Reserved (sold out of sharp). It’s a little less salty than the Cabot, so I added another 1/2 tsp of salt. The only one who didn’t try was the toddler who’s going through a phase and only ate broccoli and pudding for dinner. Ahhh, comfort food at its finest.
Would this freeze well?????