For all you fans of Panera Mac and Cheese, I’m about to blow your mind. This is the actual Panera Mac and Cheese recipe that the company had posted on their website some time ago. Thank goodness my neighbor saved it for all of us to enjoy!
I thought my favorite was my stove top macaroni and cheese recipe, but boy this sure makes it hard to decide!
How to Make Panera Mac and Cheese at Home
This creamy, delicious copycat Panera mac and cheese tastes just like the restaurant. Aside from the pasta, please adhere to the ingredients listed below. As with all copycat recipes, if you want it to taste like you bought it there, you have to make it like they do. If you change any ingredients, you will change the recipe.
We even sought out the same pasta Panera uses, just to make it authentic. We found ours at Trader Joes, but there’s a little Italian grocery store by me that sells it too. They are called pipette rigate and have a unique shape that the Panera chefs say hold the sauce the best. If you can’t find pipette rigate, you can use regular elbow macaroni instead.
What you need to make this recipe:
- Pipette rigate (or elbow macaroni)
- Butter
- All-purpose flour
- Milk
- Sliced white American cheese, cut into strips
- Vermont extra-sharp white cheddar, shredded
- Dijon mustard
- Kosher salt
- Hot sauce
Helpful kitchen tools:
Making this amazing Panera macaroni and cheese
- Follow the directions on the package of pasta to cook al dente.
- Meanwhile, melt the butter in a large saucepan over low heat. Whisk in the flour and cook for about 1 minute, whisking constantly.
- Gradually whisk in the milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
- Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and cheese sauce is smooth.
- Stir in the cooked pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.
Panera Mac and Cheese
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16 ounce pipette rigate or elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 ½ cup milk
- 6 Slices white American cheese sliced into thin strips
- 8 oz Vermont extra-sharp white cheddar shredded
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon hot sauce
Instructions
- Follow the directions on the package of pasta to cook al dente.
- Meanwhile, melt the butter in a large saucepan over low heat. Whisk in the flour and cook for about 1 minute, whisking constantly.
- Gradually whisk in the milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
- Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and cheese sauce is smooth.
- Stir in the cooked pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.
Nutrition
Amanda Davis
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Kristin says
This recipe is delicious but I rarely choose it because I like to prepare mac n cheese ahead and then heat it when we are ready to eat…Has anyone prepared this in advance and then heated it in the oven? I am afraid that it will loose some of its creaminess. Thoughts?
Dakota says
You are the greatest for this. Tastes almost exactly like Panera’s. Thank you!
Momof3 says
This recipe is perfect! My oldest is very picky and loves Panera macaroni and cheese, but it gets tiresome eating there as often as she wants. I wanted to make a batch so she could eat it every day if she wanted. I have tried 3 other supposed copycat recipes which she wouldn’t eat. This one she loved and said it tasted exactly the same. Hooray! Thank you SO much!
Blake says
Does the regular Panera Mac use hot sauce? I didn’t taste it when I ate there a couple weeks ago. I am not someone who likes hot sauce of hot things in general. Are you able to taste the hot sauce? I didn’t know if I should remove it because I don’t like hot things. What do you recommend? Also one more question, is it dried Dijon mustard or just non-dry?
Amanda Formaro says
You cannot taste the hot sauce. Not dried mustard, prepared dijon :)
shaylyn good says
It gives hints of panera’s mac and cheese. I believe that the recipe calls for more mustard than needed. The consistency is spot on, but idk if i would eat it again..
Rebecca says
Made tonight for my boyfriend and I who are diehard panera lovers. Tastes like the real thing! Loved it :)
Tia Chandler says
This is my go-to recipe! Sometimes I broil it with some crumbs on top. Great for a Mac and cheese bar- put out several ingredients to top it off. This is the tastiest for sure!
Meaghan says
This recipe was simple and delicious. I did not want to add heavy cream to the mac and cheese and this was so creamy with just milk. I feel like I might experiment with different types of cheese too and it definitely reminds me of panera mac.
Amanda Formaro says
Thanks, so glad you loved it!
CeCe Salvati says
Delicious!! I’ve been searching and searching for a super creamy mac & cheese, trying all kinds of special ingredients, like evaporated milk, cream cheese, half and half, etc. This one is so creamy, and so simple! Anyone complaining it lacked flavor must have not used extra sharp white cheddar. I added 1.5 pounds of shredded chicken to mine, and there was still plenty of sauce. Perfect!
Amanda Formaro says
Hooray, so glad you loved it, thank you CeCe!
Cat says
Hi there! Do you use salted or unsalted butter? Also, do you think you could use sriracha for the hot sauce? I never use hot sauce and am not sure if that works. Can’t wait to try this!
Amanda Formaro says
Hi Cat. I use unsalted butter for everything, but either will work. And if you don’t have hot sauce on hand, Sriracha will work but the flavor may be slightly different. :)
alexis says
Would be alright to add a little carnation milk with the milk also is tobasco okay to use as the hot sauce?
Amanda Formaro says
I don’t see why not :)
Trish says
This recipe is perfect!!! I have made so many recipes like this one but this one is it. My husband called it magical Mac potion! Thank you!!
Amanda Formaro says
Hooray! So glad you loved it, thank you Trish!
Mac says
This has hints of the Panera mac and cheese. However, it misses the mark due to a lack of cheddar cheese and to much flour. It tastes more like biscuit gravy and mac and cheese. I will try this again and add about 2 to 4 ounces of cheddar cheese to the 8 the recipe calls for. I will also try reducing the flour to 1/8 cup.
Amanda Formaro says
Sorry you weren’t happy with the results.
Heidi says
So thankful you provided this recipe! My son loves Panera’s mac & cheese but because of what’s happening now, we are unable to go. I am surprised hot sauce and mustard are part of the ingredients. Is this the version Panera has served in the last year?
Amanda Formaro says
This was the recipe that had on their site some time ago, but I don’t know if they’ve changed their recipe since then!
Teri C. says
I have not tried this recipe but I can tell you that dry mustard is pretty standard in lots of mac & cheese recipes and you won’t know that there is hot sauce because of the milky ingredients, coats the tongue but add a hint of brightness.
Jonathan says
Used havarti instead of American and followed the recipe otherwise (also added bacon) . IT WAS GONE AS FAST AS I COULD SERVE IT!!! I don’t usually wore reviews but this but HOLY CRAP!! SO making this again… and again… and again and again…
Amanda Formaro says
Hooray, so glad you loved it Jonathan, thank you!
Amy says
I made this for a party and it got rave reviews
Amanda Formaro says
Hooray, glad you loved it! Thank you!
Hannah Zasadny says
I have a question about the recipe: which hot sauce would you recommend? Thank you!
Amanda Formaro says
I have used both Franks Red Hot and Cholula
Shopgirl says
Made with the cheese I had on hand, Cheddar, Marble-Jack, Mozzarella, Swiss & added some Almond milk.
Served w/soft, pillowy garlic naan. So easy & delish!! ‘)
Amanda Formaro says
So glad you loved it!
Sonya Cosby Henderson says
Soooooo you didn’t actually make THIS at all. LOL!
Patty says
Excellent. Tastes like Panera’s. It is easy to do. I found the recipe to be great as is. We put into the oven with Ritz crubs.
Amanda Formaro says
So glad you loved it Patty, thank you!
Alyssa H. says
Excellent! Tastes exactly like Panera! We even tried their version with pico de Gallo and avocado as a topping. Delicious! 🤤
Amanda Formaro says
Awesome, so glad you loved it!