If you’re a Panera Bread devotee like me, you know that their mac and cheese is absolute comfort food perfection. The creamy, dreamy pasta with that perfect cheese sauce has me coming back time and time again. But here’s the thing—you can absolutely recreate this restaurant favorite right in your own kitchen, and honestly, it might taste even better when you make it yourself!
I’ve spent countless hours perfecting this recipe to capture that signature Panera magic. The key is using a combination of cheeses (sharp cheddar and a touch of gruyere) along with heavy cream and a little bit of butter to create that silky, luxurious sauce that coats every noodle. The beauty of this recipe is that it’s actually quite straightforward, but the results taste like you spent hours in the kitchen.
What I love most about making this at home is that you can customize it to your liking. Want to add some crispy bacon? Go for it! Prefer a breadcrumb topping? Absolutely! This recipe serves as your perfect base, and from there, your imagination is the limit. Whether you’re making this for a weeknight dinner or bringing it to a potluck, this homemade Panera mac and cheese is guaranteed to impress.
One of my favorite things about this recipe is how versatile it is. You can pair it with Quick Tasty Bacon Carbonara Recipe for a pasta night, or serve it alongside some roasted vegetables. I also love making a big batch and having leftovers for lunch the next day—it reheats beautifully!
If you’re looking to master creamy pasta sauces, you might also want to check out this Best Heavy Cream Alfredo Sauce Recipe. The techniques are similar, and once you master these sauce-making skills, you’ll be able to create restaurant-quality pasta dishes whenever you want. For more heavy cream pasta inspiration, this Delicious Heavy Cream Pasta Recipe is also fantastic.
I always like to serve this mac and cheese with some fresh sides. An Easy Pickled Red Onion Recipe adds a nice acidic punch to cut through the richness, and I’ve been known to pair it with this Best Chickpea Salad Recipe for a complete meal.
For more tips on creating restaurant-quality comfort food, check out this Serious Eats guide to creamy mac and cheese. And if you want to explore different cheese combinations, Bon Appétit’s Grown-Up Mac and Cheese offers some wonderful inspiration. The New York Times Basic Macaroni and Cheese is also a classic reference point for perfecting your technique.
Making this at home means you control the quality of ingredients, you save money compared to eating out, and you get the satisfaction of knowing exactly what’s going into your food. Plus, there’s something special about serving a homemade version of a restaurant favorite. Your family and friends will be amazed when you tell them you made it from scratch!
So grab your favorite pasta pot, get your cheese ready, and let’s make some incredible mac and cheese together. Trust me, once you make this recipe, you might never order it from Panera again—or if you do, you’ll know you can make it better at home!
Ingredients
- 1 pound elbow pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- ½ teaspoon Dijon mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
- ¼ teaspoon smoked paprika
- Pinch of nutmeg
- Fresh breadcrumbs for topping (optional)
- 2 tablespoons melted butter for topping (optional)
Instructions
- Bring a large pot of salted water to a boil. Add elbow pasta and cook according to package directions until al dente, usually about 8-9 minutes. Drain the pasta in a colander and set aside, reserving ½ cup of pasta water for later use.
- While the pasta is cooking, melt 4 tablespoons of butter in a large saucepan over medium heat.
- Once the butter is melted and foamy, add the all-purpose flour and whisk constantly for about 2 minutes to create a roux. This will eliminate the raw flour taste and help thicken your sauce.
- Slowly pour in the warmed whole milk while whisking continuously to avoid lumps. Whisk until the mixture is smooth and there are no flour clumps remaining.
- Continue whisking and gradually add the warmed heavy cream, stirring constantly until the mixture is completely smooth and combined. This should take about 2-3 minutes.
- Reduce the heat to medium-low and let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Add the Dijon mustard, cayenne pepper, garlic powder, onion powder, smoked paprika, and a pinch of nutmeg to the sauce. Stir well to combine all the seasonings.
- Remove the saucepan from heat and add the shredded sharp cheddar cheese and gruyere cheese in two additions, stirring after each addition until the cheese is completely melted and the sauce is smooth and creamy.
- Taste the cheese sauce and season with salt and black pepper to your preference. Remember that the cheese is already salty, so start with just a pinch and add more as needed.
- If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency. The sauce should be creamy and coat the pasta nicely.
- Add the cooked elbow pasta to the cheese sauce and stir gently but thoroughly until every piece of pasta is coated with the creamy cheese sauce.
- Transfer the mac and cheese to a serving dish, or if making a baked version, pour it into a buttered 9×13 baking dish.
- For a simple stovetop version, serve immediately while hot and creamy. For a baked version, preheat oven to 350°F and bake for 15-20 minutes until bubbly.
- If adding a breadcrumb topping, toss fresh breadcrumbs with 2 tablespoons melted butter and a pinch of salt, then sprinkle over the top before baking.
- Let cool for 2-3 minutes before serving to allow it to set slightly and make serving easier.
Pro Tips
- This recipe is best served immediately after preparation for the creamiest texture, though it can be made ahead and reheated gently on the stovetop with a splash of milk.
- The key to a smooth cheese sauce is warming your milk and cream before adding them to the roux. Cold dairy can cause lumps to form, so this step is crucial for silky results.
- Don’t skip the mustard—just a small amount adds incredible depth to the cheese flavor without making the dish taste like mustard. It’s a secret ingredient that really elevates this recipe.
- For the best flavor, use freshly shredded cheese rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy rather than smooth.
- If you prefer a baked mac and cheese, you can assemble it ahead of time, cover with plastic wrap, and refrigerate for up to 24 hours. Bake from cold, adding about 10 extra minutes to the baking time.
- This recipe is incredibly versatile! Add crispy bacon bits, diced ham, or cooked sausage for a heartier version. Fresh herbs like chives or parsley also make wonderful additions.
- Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently and adding a splash of milk to restore creaminess.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won’t be quite as rich and creamy.
- The pasta water is important to have on hand because the starch in it helps the sauce cling to the pasta better and makes the overall dish more cohesive.
- Make sure your saucepan is large enough to accommodate the pasta once you combine it with the cheese sauce. A 4-quart saucepan works perfectly for this recipe.