Panera Mac and Cheese Recipe

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.

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!

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Main Ingredients Needed

• 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

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.

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 Card

Lois

Panera Mac and Cheese Recipe

4.50 from 8 votes

This copycat recipe for Panera Mac and Cheese is made in one pot and ready in 30 minutes!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 492

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

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Method

 

1. In a large pot over medium heat, melt the butter.
2. 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.
3. Cook the flour and butter together for about a minute.
4. Add the milk and half and half.
5. Whisk until the mixture starts to bubble and thicken.
6. Reduce the heat to low and add the salt, pepper, mustard and chicken bouillon cube.
7. Add the cheeses and stir until they are melted.
8. Keep the cheese sauce warm while you cook and drain the pasta.
9. Add the pasta to the cheese sauce and stir to combine.
10. Serve immediately. 

Nutrition

Serving: 1gCalories: 492kcalCarbohydrates: 31gProtein: 20gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 94mgSodium: 819mgFiber: 2gSugar: 3g

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.

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