Mac and cheese is a beloved classic comfort food, and when it’s made from scratch, it becomes even more delicious. This Copycat Panera Mac and Cheese recipe captures the creamy, cheesy goodness of the original while allowing you to make it right at home. It’s simple to whip up and perfect for a cozy meal any day of the week!
Why Make This Recipe
Making your own mac and cheese gives you control over the ingredients and flavors. You can adjust the cheese to your liking, add spices you enjoy, and even tweak the consistency to make it creamy or more saucy. Plus, it’s a cost-effective way to enjoy your favorite dish without having to run to Panera!
How to Make Copycat Panera Mac And Cheese
Ingredients
- 1.5 Cups (4 oz approx.) Elbow Macaroni Pasta (uncooked) / 3 Cups Cooked
- 1/4 Cup Unsalted Butter
- 1 Tbsp All Purpose Flour
- 2.5 Cups Milk (Whole)
- 1/2 Cup Heavy Cream
- 1 tsp Salt
- 1 tsp Black Pepper Powder
- 1 Tbsp Dijon Mustard (adjust as per choice)
- 2 tsp Hot Sauce (adjust as per choice)
- 1.5 Cups Cheese (1 Cup White Sharp Cheddar + 0.5 Cup American Cheese)
Directions
- In a stockpot, cook the pasta according to the package instructions. Drain it well and toss the pasta with a little oil to prevent it from sticking together.
- In a large pot, melt the butter over medium heat. Once melted, add the flour and cook for about a minute.
- Lower the heat and add in the milk, heavy cream, salt, pepper, Dijon mustard, and hot sauce. Whisk until well combined.
- Keep whisking until the sauce starts to bubble.
- Remove the pot from the heat and add the cheddar cheese. Stir until the cheese is fully melted.
- Add the cooked pasta to the cheese sauce and stir until well combined. If you prefer a saucier pasta, you can slowly add more milk, and adjust with extra salt and pepper to taste.
How to Serve Copycat Panera Mac And Cheese
Serve your homemade mac and cheese warm. It’s perfect as a main dish or as a hearty side. Consider garnishing with a sprinkle of additional cheese, some fresh herbs, or even crispy bacon bits for added flavor!
How to Store Copycat Panera Mac And Cheese
If you have leftovers, let the mac and cheese cool completely before storing. Place it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it up in the microwave or on the stove. Add a splash of milk to loosen it up as it reheats.
Tips to Make Copycat Panera Mac And Cheese
- Make sure to use good quality cheese for the best flavor.
- Stir frequently while cooking the sauce to prevent it from sticking to the bottom of the pot.
- Feel free to experiment with other cheese types if you want to change the flavor.
Variation
You can boost the nutritional value by adding cooked vegetables, such as broccoli or spinach, to your mac and cheese. This adds both color and flavor to the dish!
FAQs
1. Can I use gluten-free pasta for this recipe?
Yes, you can substitute the elbow macaroni with gluten-free pasta to make this dish gluten-free.
2. Can I use milk alternatives instead of whole milk?
Absolutely! You can use almond milk, oat milk, or any other milk substitute. Just keep in mind that it may change the flavor slightly.
3. How can I make this dish spicier?
You can increase the amount of hot sauce or add small diced jalapeños for a spicier kick. Adjust it to your own taste!
Enjoy creating this creamy, cheesy delight at home with our easy Copycat Panera Mac And Cheese recipe!
Copycat Panera Mac And Cheese
Ingredients
Pasta
- 1.5 cups Elbow Macaroni Pasta (uncooked) 3 Cups Cooked
Sauce
- 1/4 cup Unsalted Butter
- 1 Tbsp All Purpose Flour
- 2.5 cups Milk (Whole)
- 1/2 cup Heavy Cream
- 1 tsp Salt
- 1 tsp Black Pepper Powder
- 1 Tbsp Dijon Mustard Adjust as per choice
- 2 tsp Hot Sauce Adjust as per choice
- 1.5 cups Cheese (1 Cup White Sharp Cheddar + 0.5 Cup American Cheese)
Instructions
Preparation
- In a stockpot, cook the pasta according to the package instructions. Drain it well and toss the pasta with a little oil to prevent it from sticking together.
- In a large pot, melt the butter over medium heat. Once melted, add the flour and cook for about a minute.
Sauce Creation
- Lower the heat and add in the milk, heavy cream, salt, pepper, Dijon mustard, and hot sauce. Whisk until well combined.
- Keep whisking until the sauce starts to bubble.
- Remove the pot from the heat and add the cheddar cheese. Stir until the cheese is fully melted.
Combining
- Add the cooked pasta to the cheese sauce and stir until well combined. If you prefer a saucier pasta, you can slowly add more milk, and adjust with extra salt and pepper to taste.
