Creamy Panera mac and cheese pasta in a bowl garnished with parsley and black pepper

If you’ve ever craved the rich, velvety taste of Panera mac and cheese, you’re in for a treat. This Panera mac and cheese pasta recipe brings that beloved comfort food right into your kitchen with creamy cheese sauce and perfectly cooked pasta. Whether you’re cooking for a cozy night in or feeding the family, this dish is sure to satisfy.

Creamy Panera mac and cheese pasta in a bowl garnished with parsley and black pepper this Recipe
Creamy Panera Mac and Cheese Pasta Recipe to Try Today 3 Make delicious Panera mac and cheese pasta at home with this creamy, cheesy recipe that's ready in just 30 minutes.

Making Panera mac and cheese at home means you can enjoy it fresh, customize it to your liking, and impress your loved ones with a dish that tastes just like the original. Let’s dive into how to create this creamy, cheesy delight from scratch.

Why You’ll Love This Recipe

  • Rich and creamy cheese sauce that melts in your mouth
  • Quick and easy to prepare in about 30 minutes
  • Uses simple, affordable ingredients you probably have on hand
  • Perfect comfort food for any occasion or season
  • Customizable with your favorite cheeses or add-ins

Ingredients

Gather these ingredients to whip up the classic Panera mac and cheese pasta that’s both creamy and flavorful.

  • 8 ounces elbow macaroni or small shell pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 2 cups sharp white cheddar cheese, shredded
  • 1 cup mild cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Calories: Approximately 550 per serving

How to Make Panera Mac and Cheese – Pasta Recipe

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux. Cook for 2 minutes, whisking constantly, until lightly golden and fragrant.
  3. Gradually whisk in the warmed milk, making sure to break up any lumps. Continue whisking until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
  4. Remove the sauce from heat and stir in Dijon mustard, garlic powder, onion powder, smoked paprika (if using), and salt and pepper to taste.
  5. Slowly add the shredded sharp white cheddar, mild cheddar, and Parmesan cheese to the sauce, stirring until fully melted and smooth.
  6. Pour the cheese sauce over the drained pasta and gently fold to combine, ensuring every piece is coated in creamy cheese.
  7. Return the mac and cheese to low heat for 2-3 minutes, stirring occasionally, until warmed through and perfectly creamy.
  8. Serve immediately, garnished with a sprinkle of fresh parsley or additional black pepper if desired.

Tips for the Best Results

  • Use freshly shredded cheese instead of pre-shredded for a smoother sauce and better melting.
  • Warm your milk before adding it to the roux to prevent lumps and speed up thickening.
  • Be patient when whisking the roux; constant stirring avoids burning and ensures a silky base.
  • Adjust cheese types or quantities to your taste for a personalized mac and cheese experience.
  • For extra richness, add a splash of heavy cream or a dollop of cream cheese to the sauce.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently on the stovetop over low heat, adding a splash of milk to restore creaminess.

You can also freeze the mac and cheese in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat slowly to avoid breaking the sauce.

Frequently Asked Questions

Can I use different types of pasta for this recipe?

Absolutely! While elbow macaroni is traditional, small shells, cavatappi, or rotini all work well to catch the creamy cheese sauce.

What cheeses can I substitute if I don’t have cheddar or Parmesan?

Gruyère, Monterey Jack, or mozzarella are great alternatives that melt smoothly and offer delicious flavors in your mac and cheese.

How do I prevent the cheese sauce from becoming grainy?

Adding cheese off the heat and using whole milk helps keep the sauce smooth. Avoid boiling the sauce after adding cheese, and stir gently.

Can I make this mac and cheese ahead of time?

Yes, you can prepare the sauce and pasta separately and combine them just before serving for the best texture and freshness.

Similar Posts