When it comes to comfort food, few things are as iconic as the mac and cheese from Panera Bread. Its creamy, velvety sauce is so beloved that people buy it in tubs from grocery stores. The secret to its signature flavor and silky texture isn't just one cheese, but a clever combination of white cheddar and a processed cheese—often American cheese—that melts beautifully and keeps the sauce from separating.

This copycat recipe is designed to help you achieve that same rich, comforting taste and texture in your own kitchen. It's a simple, stovetop recipe that doesn't require baking, making it a perfect solution for a quick weeknight meal. The result is a smooth, tangy, and deeply satisfying mac and cheese that truly tastes like the real deal.

Panera-Inspired Mac and Cheese

Yields: 4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

  • 1 lb medium shell pasta or elbow macaroni

  • 4 tablespoons unsalted butter

  • ¼ cup all-purpose flour

  • 2 cups whole milk

  • 1 cup heavy cream

  • 8 oz sharp white cheddar cheese, freshly shredded

  • 4 oz white American cheese, from the deli counter, cut into cubes or strips

  • ½ teaspoon ground dry mustard

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Instructions

1. Cook the Pasta

  1. Bring a large pot of heavily salted water to a boil.

  2. Add the pasta and cook according to package directions until al dente. Drain the pasta and set it aside.

2. Make the Cheese Sauce

  1. Melt Butter: In a large saucepan or Dutch oven, melt the butter over medium heat.

  2. Create a Roux: Whisk in the flour and cook for about 1 minute, stirring constantly, to form a smooth paste (a roux). This is the base for your thick, creamy sauce.

  3. Add Dairy: Slowly pour in the whole milk and heavy cream, whisking constantly to prevent any lumps. Continue whisking until the mixture is smooth and combined.

  4. Thicken: Bring the mixture to a gentle simmer, whisking constantly. Cook for about 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon.

  5. Add Seasonings: Remove the saucepan from the heat. Whisk in the ground dry mustard, salt, and black pepper. The dry mustard doesn't make the sauce taste like mustard; it enhances the flavor of the cheese.

  6. Add Cheeses: Gradually add the shredded white cheddar and cubed American cheese, a handful at a time, whisking continuously until each addition is completely melted and the sauce is smooth and creamy.

3. Combine and Serve

  1. Add the drained pasta to the saucepan with the cheese sauce. Gently stir until every noodle is coated.

  2. Serve the mac and cheese immediately while it's hot and creamy.

Tips for Panera Perfection

  • Shred Your Own Cheese: This is the most crucial tip. Pre-shredded cheese contains anti-caking agents that can make your sauce gritty. Shredding your own from a block ensures a silky-smooth sauce.

  • The American Cheese is Key: While it might seem odd, the American cheese is the secret to getting that signature creamy texture that doesn't seize up as it cools.

  • Don't Overcook the Pasta: Cook the pasta until it's al dente. It will continue to soften slightly once you mix it with the hot sauce.

  • Serve Immediately: The beauty of this recipe is its creaminess right off the stovetop. While it can be reheated, it's best enjoyed right after it's made.