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!
I was finally ready to make this until I saw the note about reheating! Thank you so much for adding that because I wanted to bring it to a new mom. :)
And I had to laugh at your comment about directions for beginners. :D People are crazy.
Our Panera has a drive through too! I love it, and I steal bites from my son’s mac and cheese too, it’s so good! We’re getting a Noodles & Co soon too, I’ll have to check them out when they come to town.
This turned out great, nice and creamy, though I had a half a block of Havarti I wanted to use up, so I subbed that in for the cheddar, it was divine!
We did have a bit left over, and I found if you put it in a small pan, with a splash of milk (dependent on how much mac you have left) and heat it up while stirring, it returns to it’s smooth and creamy glory, no grainy texture!
Just finished making and eating this and it was good! My six- and two-year olds both ate it up! It ended up being saucier than I expected (and very rich!) and I made it with regular orange cheddar cheese. I’d definitely make it again!
I followed this recipe exactly and the taste and texture were off. This tasted nothing like Panera.
I was expecting this to take just like panera but the texture and flavor was off. The cheese sauce never with these ingredients in the correct way Panera’s does. Panera does not just use sharp cheddar, but I tried this exact recipe anyways and like I suspected, it did not taste like paneras. Wanted to like this recipe but just didn’t! I will still be on the search for Paneras.
What is is about cheddar and dijon? It’s like magic.
I must say that this is my “go to” quick mac and cheese recipe. You know, the one where my kids want mac and cheese, I want mac and cheese, but I really don’t feel like spending an hour making mac and cheese. This recipe is super easy and very creamy. I wonder if those that ended up with a “grainy” sauce may have used prepackaged shredded cheese? The stabilizers that are added to the bags to keep the cheese from clumping also bind the cheese while it’s melting, giving it a grainy texture in sauces.
I’m not usually a big mac and cheese girl (please don’t revoke my food blogger card) but I LOVED this. I’ve made it several times now. I’m thinking that if someone has trouble with the results on this, perhaps they used the wrong cheese (because sharp and extra sharp are good, but artisan ridiculously sharp and Co-jack, for example, are kind of not so awesome in it.) I also find it interesting when folks assume it’s the fault of the recipe writer rather than some variable in their own kitchen or cooking. There are so many things that can go wrong in cooking. Why point fingers?
I for one am very glad that you posted this recipe on Facebook because it looks AHMAYZING! okay it looks AMAZING but I wanted to give you the extra emphasis ;) I need to get me some of this, honey!
I made this tonight and literally I would rather spend $25 dollars feeding my family of 3 at Panera than eat this again. Honey this tastes nothing like Paneras Mac and Cheese it was so gross and had zero flavor! My 1 year old wouldn’t even touch it and he loves Paneras. I would highly suggest you re-invent this recipe.
Thank you for your feedback – hope you find another recipe to love.