If you’ve ever had Panera’s creamy, cheesy Mac & Cheese, you already know how comforting and delicious it is. I wanted to recreate that same rich, velvety texture at home using simple ingredients—and after a little experimenting, this copycat version became one of my favorites! The combination of **white cheddar, Gouda, and Muenster** is what makes this mac and cheese extra creamy and flavorful.

It’s smooth, cheesy, and comforting without being overly complicated. My family absolutely loves it, and it’s one of those recipes that disappears quickly whenever I make it!

Recipe

Copycat Panera Mac & Cheese

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This Copycat Panera Mac & Cheese is rich, ultra-creamy, and packed with smooth, cheesy flavor from white cheddar, Gouda, and Muenster. A simple homemade roux creates the perfect velvety sauce that coats every bite of pasta, making this an easy comfort-food favorite that tastes just like the restaurant version.

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Scale

Ingredients

1 pound pasta shells work great, but any pasta will do
8 ounces white cheddar cheese freshly shredded
4 ounces Gouda cheese shredded
4 ounces Muenster cheese shredded
1/4 cup all-purpose flour
1/4 cup butter
1 1/2 cups warm milk
3/4 cup warm heavy whipping cream
1 chicken bouillon cube
Salt and black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
In a large saucepan or pot, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, to create a roux.
Slowly pour in the warm milk and heavy cream, whisking continuously until smooth. Continue cooking over medium-low heat until the mixture begins to simmer and thicken.
Add the chicken bouillon cube, salt, and black pepper. Stir until the bouillon dissolves completely.
Reduce the heat to low. Gradually add the white cheddar, Gouda, and Muenster cheeses a handful at a time, stirring constantly and allowing each addition to melt before adding more. Continue until the sauce is smooth, creamy, and fully combined.
Add the cooked pasta to the cheese sauce and gently stir until every piece is evenly coated.
Serve immediately while warm and creamy.

Connie’s notes

Shred your own cheese. Freshly shredded cheese melts more smoothly and gives you a creamier sauce than pre-shredded cheese.
Keep the milk and cream warm. Warm dairy blends more easily into the roux and helps prevent lumps.
Add the cheese gradually. Stir it in a little at a time over low heat, allowing each addition to melt before adding more.
Keep the heat low once the cheese goes in. High heat can cause the sauce to become grainy or separate.
Shell pasta works especially well because the shape holds onto plenty of creamy cheese sauce.
Don’t overcook the pasta. Cook it just until al dente since it will continue to absorb some of the sauce once combined.
Adjust the consistency as needed. If the sauce becomes too thick, stir in a small splash of warm milk or cream.
Serve immediately. This mac and cheese is best when it’s hot, smooth, and freshly made.
Customize the flavor with extra black pepper, smoked paprika, or a small pinch of garlic powder.
For the creamiest result, use good-quality cheese, keep the heat gentle, and stir frequently.