Go Back
Recipe

Copycat Panera Mac & Cheese

No ratings yet
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.
Print Pin Leave a review
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.
 
 
Did you make it?

Ratings help other people decide whether to try it — and they tell me which recipes are worth doing more of. It takes ten seconds.

↓ Leave your rating