Panera Mac & Cheese Recipe
Introduction
This Panera-style Mac & Cheese is creamy, cheesy, and incredibly comforting. It features a rich cheese sauce made with sharp white cheddar and a hint of mustard for extra flavor. Perfect as a main dish or a hearty side that everyone will love.
Ingredients
- 1 lb. medium pasta shells (or elbow macaroni)
- 1/4 cup butter
- 1/4 cup flour
- 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese (shredded)
- 1 cup heavy cream
- 2 cups milk (preferably whole)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder (can substitute Dijon mustard)
- 1/4 teaspoon hot sauce (optional)
Instructions
- Step 1: Shred the cheese first and set it aside. It should be close to room temperature when added to the sauce.
- Step 2: Boil a large pot of water and cook the pasta according to package instructions. Drain well once cooked.
- Step 3: While the pasta cooks, prepare the sauce. Melt the butter in a saucepan over medium heat.
- Step 4: Whisk in the flour and cook for about 1 minute until it turns a light golden color.
- Step 5: Slowly whisk in the heavy cream and milk. Continue whisking for about 3 minutes until smooth.
- Step 6: Add salt, pepper, mustard powder, and hot sauce if using. Reduce heat to low.
- Step 7: Gradually add the shredded cheese, stirring continuously until the sauce is smooth and thickened. Remove from heat.
- Step 8: Stir the cooked pasta into the cheese sauce until well combined. Serve immediately.
- Optional Baking: Use 3/4 lb. pasta instead of 1 lb., boil for 1 minute less than al dente, then transfer to a greased 9 x 13 inch casserole dish. Top with 1 cup crushed Ritz crackers if desired. Bake at 325°F for 15 minutes. Let rest 5 minutes before serving.
Tips & Variations
- Bring the cheese to room temperature before adding to avoid clumping and ensure a smooth sauce.
- Substitute Dijon mustard for mustard powder for a tangier flavor.
- Add cooked bacon or sautéed vegetables for extra texture and taste.
- Use a mix of sharp cheddar and Monterey Jack for a milder, creamier sauce.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess. For best results, avoid overheating to prevent sauce separation.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, you can use different sharp cheeses like aged cheddar, gouda, or a blend to customize the flavor. Just make sure to shred the cheese finely for even melting.
Is it necessary to bake the mac and cheese?
No, baking is optional. The stovetop version is creamy and ready to serve immediately. Baking adds a crispy topping and a firmer texture if desired.
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Panera Mac & Cheese Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Panera Mac & Cheese recipe replicates the creamy, rich, and cheesy goodness of the popular cafe favorite. Made with tender pasta shells and a velvety sharp white cheddar cheese sauce, it’s a comforting and delicious homemade comfort food classic. The recipe allows for either stovetop serving or an optional baked finish with a crispy Ritz cracker topping.
Ingredients
Pasta
- 1 lb. medium pasta shells (or elbow macaroni)
Cheese Sauce
- 1/4 cup butter
- 1/4 cup flour
- 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese (shredded)
- 1 cup heavy cream
- 2 cups milk (preferably whole)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder (or Dijon mustard)
- 1/4 teaspoon hot sauce (optional)
Baking (optional)
- 1 cup crushed Ritz crackers (optional topping)
Instructions
- Shred the Cheese: Shred the Cracker Barrel Vermont Sharp White Cheddar Cheese and set it aside. Ensure the cheese is close to room temperature before adding it to the sauce for smooth melting.
- Boil the Pasta: Bring a large pot of water to a boil. Cook the pasta according to the package instructions until al dente, then drain well. If planning to bake, boil the pasta for 1 minute less than al dente and reduce pasta quantity to 3/4 lb to account for baking absorption.
- Prepare the Sauce: Measure all sauce ingredients ahead of time. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until it turns a light golden color, forming a roux.
- Add Liquids: Slowly whisk in the heavy cream and milk. Continue whisking for about 3 minutes until the mixture begins to thicken.
- Season the Sauce: Stir in the salt, pepper, mustard powder, and optional hot sauce to taste.
- Add Cheese: Reduce heat to low. Gradually sprinkle in the shredded cheese while stirring constantly. Whisk continuously until the sauce becomes smooth and creamy with no lumps. Remove from heat once thickened.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce. Stir well to coat all the pasta evenly. Serve immediately for stovetop version.
- If Baking: Transfer the mac and cheese mixture to a lightly greased 9 x 13 inch casserole dish. Optionally, sprinkle 1 cup crushed Ritz crackers on top for a crispy crust.
- Bake: Preheat oven to 325°F (163°C). Bake for 15 minutes. Let the baked mac and cheese stand for 5 minutes before serving to allow it to set.
Notes
- Using room temperature cheese prevents clumping and ensures a smooth sauce.
- The optional hot sauce provides a subtle tang and slight heat but can be omitted.
- For the baked version, reduce pasta to 3/4 lb as it will continue absorbing sauce during baking.
- Use whole milk and heavy cream for the richest, creamiest sauce.
- Crushed Ritz crackers add a nice buttery crunch as a topping but are optional.
- Stir sauce continuously when adding cheese to avoid burning or clumping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Panera mac and cheese, creamy mac and cheese, homemade mac and cheese, sharp white cheddar mac and cheese, easy mac and cheese recipe
