Panera Bread’s mac and cheese is quite the comfort food! While I can’t provide you with their exact recipe (since it’s a closely guarded secret), I can offer you a delightful and similar version to try at home.
Here’s a recipe that should come pretty close:
Ingredients:
- 8 oz (225 g) pasta shells or elbow macaroni
- 1/4 cup (57 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 1/2 cups (590 ml) milk (preferably whole milk)
- 1 cup (240 ml) heavy cream
- 2 cups (226 g) shredded white cheddar cheese
- 2 cups (226 g) shredded mild American cheese
- Salt and black pepper, to taste
- A pinch of ground mustard (optional)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain and set aside.
- Make the Roux: In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2-3 minutes, until the mixture is bubbly and golden.
- Add Milk and Cream: Gradually whisk in the milk and cream, ensuring there are no lumps. Continue to whisk for about 5-7 minutes, or until the sauce thickens.
- Add Cheese: Reduce the heat to low and add the shredded white cheddar and American cheese. Stir until the cheese is completely melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring until well coated. Season with salt, black pepper, and ground mustard (if using).
- Serve: Serve immediately, and enjoy your homemade version of Panera Bread’s mac and cheese!
Also, Read
Best Panera Mac And Cheese Recipe
Craving Panera's famous mac and cheese? Learn how to make the best version at home with our easy-to-follow recipe.
Ingredients
- 8 oz (225 g) pasta shells or elbow macaroni
- 1/4 cup (57 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 1/2 cups (590 ml) milk (preferably whole milk)
- 1 cup (240 ml) heavy cream
- 2 cups (226 g) shredded white cheddar cheese
- 2 cups (226 g) shredded mild American cheese
- Salt and black pepper, to taste
- A pinch of ground mustard (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain and set aside.
- Make the Roux: In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2-3 minutes, until the mixture is bubbly and golden.
- Add Milk and Cream: Gradually whisk in the milk and cream, ensuring there are no lumps. Continue to whisk for about 5-7 minutes, or until the sauce thickens.
- Add Cheese: Reduce the heat to low and add the shredded white cheddar and American cheese. Stir until the cheese is completely melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring until well coated. Season with salt, black pepper, and ground mustard (if using).
- Serve: Serve immediately, and enjoy your homemade version of Panera Bread’s mac and cheese!
