There was a time when I used to eat Panera mac and cheese at least twice a week for lunch. Put it in the bread bowl, and I was done for. When I started working from home, I missed my favorite mac and cheese so much that I knew I had to figure out a way to get my fix without leaving the house. This copycat Panera mac and cheese recipe is so spot on, if I close my eyes, I can almost hear the Panera playlist in my head.
How to Store and Reheat
Store leftover Panera mac and cheese in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, stirring in more cream or milk as needed to loosen and rehydrate the sauce.
Serving Suggestions
This Panera mac and cheese makes such a great side dish for any meal. When I want to make it feel like we have Panera Bread at home, I’ll serve it with a strawberry salad or my favorite grilled chicken cordon bleu sandwich. But I also love it with classic meals, like turkey meatloaf or Kentucky Fried Chicken!
How to Make Panera Mac and Cheese Step by Step
Make the Sauce: Boil 1 pound of medium shell pasta to al dente, drain, and let cool while you make the sauce. Melt 6 tablespoons of unsalted butter in a large pot over medium heat. Whisk in ¼ cup of all-purpose flour and cook until slightly golden and no longer floury-smelling. Gradually pour in 2 cups of whole milk milk first, then 1 cup of heavy cream cream, while whisking continuously. Once the mixture starts to bubble and thicken, stir in 1¼ teaspoons of kosher salt, ½ teaspoon of dry mustard powder, and a pinch of ground black pepper. Take the skillet off the heat. Then, add in 4 cups of shredded Vermont cheddar cheese and stir until completely melted and incorporated. Stir in the Pasta: Add the pasta to the skillet and stir to coat. Taste, and add more salt if needed.
More Mac and Cheese Recipes to Try
