This copycat Panera Mac and Cheese tastes just like the stuff you buy in the famous bakery but is easy to make at home and only requires one pan!
So, let’s just start this by saying that our Panera Bread has a drive-thru.
It’s bad for my wallet. I don’t like fast-food, but I like food to be fast. Especially with two kids and there is NO way I’m getting out of the car with both kids to grab food. Forget that, I’d rather go home.
So Panera’s drive-thru is both the answer to my prayers and a huge nightmare. But it’s mostly a good thing.
And their mac and cheese! Oh my, their mac and cheese. It is soooo good. Ultra creamy and so amazingly delicious. I usually order it for E but I always snag a bite or two before giving it to her. Don’t tell!
What makes this recipe great is not only the fact that it is creamy and amazing just like the stuff you get at Panera, but this mac and cheese is made in one pan and one pan only. It cooks in the milk for a super creamy and thick texture.
You’ll want to use a really good, high quality white cheddar for this macaroni and cheese. And in my opinion, the sharper the better. And keep stirring. The whole time. It’s important to keep the pasta from sticking together.
Save yourself some money and enjoy this copycat Panera mac and cheese at home!
Copycat Panera Mac and Cheese (one pan!)
Ingredients
- 2 cups uncooked medium shell pasta
- 2 and 1/2 cups whole milk (MUST be WHOLE milk for this recipe to work)
- 1/2 teaspoon salt
- 1/4 teaspoon dijon mustard
- 1 tablespoon butter
- 1 cup freshly grated extra sharp white cheddar (4 ounces) – do not use pre-grated
Instructions
- Rinse uncooked pasta under cold water.
- In a medium saucepan over medium-high heat, combine milk, pasta, salt, mustard and butter. Stir frequently and bring to a simmer. Reduce to low. Stir frequently (almost continually) for 15-20 minutes while pasta cooks and milk is absorbed. Remove from heat, stir in cheese and cover for 5 minutes. Enjoy immediately (not good reheated — gets grainy).
Notes
- Using store-bought grated cheese instead of freshly grated cheese could cause this recipe to fail because of the additives (anti-clumping agents) in grated cheese.
- Using milk that has a lower fat percentage than whole milk will also likely cause this recipe to fail and the milk to curdle.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Someone help me! I have no clue what I’m doing wrong. The first time my measurements were off. And…. I used spicy mustard I areas of dijorn. Not smart. This time I did it EXACT though. And it was good but texture of the source was a little grainy. I stirred pretty much the whole time. What could I be doing wrong?
What kind of cheese did you use? Did you eat it right away? It can be a little temperamental but done right, it’s great and smooth!
Doubled the recipe and this was delicious! All three children LOVED it (even the one who isn’t a fan of mac and cheese)! And everyone agreed it is even better than Panera! Note: if you use mild cheddar, it doesn’t get grainy when reheating. Thanks for this keeper recipe!
Great! So glad you all liked it! And thanks for the tip about mild cheddar! :)
Hats off to you Rachel!!!! I moved to Singapore 10 months ago and believe me when I tell you I had a sudden midnight craving fr panera Mac and cheese and knew nothing else would suffice… But it being late and all I didn’t wanna make a big fuss in the kitchen… Needless to say I’m currently sitting in my bed gleefully downing a bowl that takes me back to heavenly hungover brunches at panera:) this is BOMB just follow the recipe exactly y’all!
This comment made my day! Thanks for sharing!
I wish you would’ve specified if the pasta was supposed to be uncooked or cooked. It honestly would’ve made this recipe easier
If you followed the recipe, you would have started with uncooked pasta. I’m sorry that you found it unclear. I added in some additional directions to help beginners.
Silly question… Half way through cooking this and the noodles still seem hard. Please do not tell me I was supposed to cook the noodles first?
That sounds about right — they don’t finish cooking until the end! How did it turn out?
Don’t have heavy cream on hand can something be substituted?
This recipe doesn’t use heavy cream :)
Can the recipe be doubled? Can 1 or 2 percent milk be substituted? I never have whole milk on hand.
The recipe can definitely be doubled but keep in mind that it is not good reheated or left over. I haven’t tried it with 1 or 2 percent milk but it should work! Might not be as creamy and thick though.
What a fun mac and cheese event…great job!!! Your Panera version sounds awesome – and easy – I’m going to have to give it a try!
THE DIJON! Your secret’s out, Panera. Or maybe it was never a secret and I was too lame to figure it out. Now I know their je ne sais quoi and I am so stuffing my face with this tonight! Can every week be mac and cheese week?!
I am SO making this! It’s so unbelievably creamy looking.
I just need a little mac & cheese detox first. I feel like I’ve been eating it every day for the last few weeks (I guess you know the feeling?! ;))
Thanks again for organizing this!