If you love the rich, Panera Mac and Cheese Recipe, you’re going to be obsessed with this easy copycat version you can make right at home.
It’s velvety smooth, packed with white cheddar flavor, and comes together in under 30 minutes—no drive-thru needed!
Whether you’re serving it as a side dish, a main meal, or just craving something comforting, this recipe is guaranteed to become a family favorite.
Raise your hand if mac and cheese is your ultimate comfort food. Now, raise your hand if you’re obsessed with Panera’s version!
If you’re nodding along, you’re in exactly the right place. Today I’m sharing a delicious copycat recipe that brings all the creamy, cheesy goodness of Panera’s famous mac and cheese right to your kitchen.
The best part? It’s ready in just 30 minutes—perfect for busy nights when you need something quick, easy, and totally satisfying.
It's creamy, delicious and perfect side dish to serve with any of my family favorite chicken recipes. Your family is going to love this recipe as much as mine does.
Table of Contents
Copycat Panera Mac and Cheese
Creamy & Cheesy – Just like the Panera version everyone loves, but made fresh at home.
Simple Ingredients – Nothing fancy needed, just pantry staples and a little white cheddar magic.
Quick & Easy – Perfect for busy weeknights or a last-minute comfort food craving.
Family Favorite – The rich, velvety texture makes it a go-to dish everyone will request again and again.
Versatile Side – Great with everything from chicken to your Easter ham!
Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Butter
- Flour
- Half and Half - you could use whole milk, but you'll miss out on some of the creaminess.
- Milk
- White Cheddar Cheese
- Monterey Jack Cheese
- Prepared Mustard - just a teaspoon, but it adds so much flavor! Choose your favorite kind. For this recipe I like to use a brown mustard. I've never tried Dijon mustard though. However, yellow mustard works great too.
- 1 Knorr Chicken Bouillon cube - again, this adds flavor!
- Pasta shells - or your favorite shape.
- Salt and Pepper to taste.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Melt butter in a large pot over medium heat, then whisk in the flour until smooth, being careful not to let it burn. Cook for 1 minute, then slowly whisk in the milk and half-and-half until the mixture begins to bubble and thicken. Reduce heat to low, stir in the salt, pepper, mustard, and bouillon cube, then add the cheese and mix until melted and creamy.
Step 2: Keep the cheese sauce warm on low heat. Meanwhile, boil a pot of water, cook the pasta until tender, then drain well. Add the cooked pasta to the cheese sauce, stir until fully coated, and serve right away.
Before You Begin!
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Recipe Tips that Worked for Me
- It's best to serve this mac and cheese recipe immediately after mixing the pasta with the cheese sauce.
- You can prepare the cheese sauce earlier in the day and then warm it up while the pasta is cooking.
- Before you're ready to use the sauce, it may thicken and you may need to thin it out. Just add a little more milk.
- For instance, I made this recipe to serve for my mother's 80th birthday party years ago. I quadrupled the recipe and made the cheese sauce the day before. The next day, all I had to do was warm the sauce up on the stove and toss with the pasta right before serving the dinner to 50 people!
Storing, Freezing and Reheating Tips
Refrigerator: Let it cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer: Cream-based sauces like this one can separate and become grainy when frozen, so it’s best enjoyed fresh or from the fridge.
Reheating Tips: Warm leftovers on the stovetop over low heat or in the microwave in short intervals, stirring often. Add a splash of milk to help loosen the sauce and bring back the creamy texture.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
To reheat Panera mac and cheese, warm it on the stovetop over low heat or in the microwave in short intervals, adding a splash of milk to keep it creamy. Stir often and avoid overheating to prevent the sauce from separating.
The trick to keeping mac and cheese creamy is to use a combination of dairy (like milk, cream, or half-and-half) and cheese with good melting qualities, then stir gently over low heat. Adding a splash of milk when reheating and avoiding high heat will also help prevent the sauce from drying out or separating
📖 Recipe Card
Panera Mac and Cheese Recipe
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups half and half
- ½ cup milk
- 8 ounces white cheddar cheese
- 8 ounces Monterey Jack cheese
- 1 teaspoon prepared mustard yellow or brown mustard.
- 1 chicken bouillon cube
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 16 ounces package pasta shells or your favorite shaped pasta
Instructions
- In a large pot over medium heat, melt the butter.
- Once the butter is melted add the flour and quickly whisk to incorporate the flour into the melted butter being careful not to let the butter burn.
- Cook the flour and butter together for about a minute.
- Add the milk and half and half.
- Whisk until the mixture starts to bubble and thicken.
- Reduce the heat to low and add the salt, pepper, mustard and chicken bouillon cube.
- Add the cheeses and stir until they are melted.
- Keep the cheese sauce warm while you cook and drain the pasta.
- Add the pasta to the cheese sauce and stir to combine.
- Serve immediately.
Notes
- It's best to serve this mac and cheese recipe immediately after mixing the pasta with the cheese sauce.
- You can prepare the cheese sauce earlier in the day and then warm it up while the pasta is cooking.
- Before you're ready to use the sauce, it may thicken and you may need to thin it out. Just add a little more milk.
- I like to use either French's mustard or Gulden's brown mustard for this recipe.
Brenda E. Kennon says
Is the mustard in this recipe, the yellow mustard or dried mustard?
Lois says
I use prepared mustard, not dried.
Donna @ Modern on Monticello says
I love Panera's Mac and Cheese and I can't wait to try out your recipe. Thanks for sharing it at #HomeMattersParty
Cathy says
I cannot wait to try this! It looks amazing!
Lois says
Thanks Cathy!
Jasmine | Midsummer Life Dream says
OMG - I love love love Panera's mac and cheese, and since moving to italy, can't buy mac and cheese anymore. I'm going to have to pin this recipe so I can make it myself! Thank you so much!
Lois says
Thank you for visiting. Hope you enjoy the recipe!
Marisa F. Stewart says
WOW!! It does look delicious. I could eat mac and cheese three times a day every day. It is so good and your looks especially appetizing. That creamy cheese over the pasta is mouthwatering.
Jolina says
Oh my word this looks so good!! So cheesy and creamy. And I love how it freezes well. Mac and cheese any time!
Gloria | Homemade & Yummy says
This looks creamy and delicious. Who doesn't love mac and cheese? I know this would be a hit in our family. They LOVE mac and cheese!!
Veena Azmanov says
My family favorite Dinner option. I love quick and easy cooking.
Denise says
I think It looks better than Panera's! So creamy and delicious!