Authentic Panera Mac and Cheese Copycat Recipe: Your Guide to Homemade Creamy Perfection
For fans of Panera Bread’s legendary Mac and Cheese, its rich, creamy texture and comforting flavor are nothing short of iconic. This beloved dish has captivated palates for years, making it a staple for countless lunch breaks and cozy dinners. What if we told you that the secret to replicating this exact restaurant-quality experience at home is now within your reach? We’re thrilled to share what is believed to be the actual Panera Mac and Cheese recipe, which the company once posted on its website. Thanks to a diligent neighbor who saved it, this incredible formula is available for all of us to enjoy!
I genuinely thought my all-time favorite was my own easy stovetop macaroni and cheese recipe. However, this authentic Panera copycat has made the decision incredibly difficult. Prepare to be amazed by a dish that’s every bit as luscious and satisfying as the original!
How to Make Panera Mac and Cheese at Home: The Authentic Way
Creating this creamy, delicious copycat Panera mac and cheese that tastes just like the restaurant version is entirely achievable, but it hinges on one critical principle: authenticity. To truly capture the essence of Panera’s dish, it’s vital to adhere closely to the ingredients listed below. This isn’t a recipe where casual substitutions will yield the same results. Just like a finely tuned orchestra, each ingredient plays a specific role, contributing to the harmonious flavor and signature texture. If you want it to taste exactly as if you bought it from Panera, you have to make it precisely as they do. Any alteration to the ingredients will inevitably change the final taste and consistency.
To ensure maximum authenticity, we even took the extra step of seeking out the exact pasta shape Panera uses: pipette rigate. This isn’t merely a decorative choice; Panera chefs explain that its unique, slightly curved and ridged shape is ideal for capturing and holding every drop of the luxurious cheese sauce. We successfully found ours at Trader Joe’s, and it’s often available at smaller, independent Italian grocery stores. However, if pipette rigate is unavailable in your area, don’t despair! Standard elbow macaroni is a perfectly acceptable and widely accessible substitute that will still result in a remarkably delicious dish.
The Essential Ingredients for Your Panera Copycat Mac and Cheese
Each component in this recipe is carefully selected to replicate Panera’s distinctive flavor and texture. Pay close attention to these details for the best results:
- **Pipette Rigate (or Elbow Macaroni):** As mentioned, the pasta shape matters for sauce adherence. Pipette rigate offers superior sauce-holding pockets, creating a richer bite. If you can’t find it, elbow macaroni is a common and excellent alternative.
- **Unsalted Butter:** Forms the crucial foundation of your roux, providing richness and a smooth base without adding excess sodium, which allows you to control the seasoning precisely.
- **All-Purpose Flour:** This is your thickening agent. It combines with butter to create a roux, which will give your cheese sauce its signature thick, velvety consistency.
- **Whole Milk:** The liquid component of our béchamel, whole milk provides the necessary fat content for a truly creamy and luxurious sauce. Avoid skim or low-fat milk, as they will compromise the richness.
- **Sliced White American Cheese, Cut into Strips:** This might seem unconventional for a gourmet mac and cheese, but American cheese is the secret to Panera’s incredibly smooth, melt-in-your-mouth sauce. Its emulsifying properties prevent the sauce from becoming grainy or separated. Cutting it into thin strips helps it melt quickly and evenly.
- **Vermont Extra-Sharp White Cheddar, Shredded:** This is where the deep, tangy, and complex cheese flavor truly shines. Vermont extra-sharp cheddar offers a robust profile essential for the authentic Panera taste. Always shred your own cheese from a block; pre-shredded varieties contain anti-caking agents that can hinder a smooth melt.
- **Dijon Mustard:** A small but mighty ingredient! Dijon mustard doesn’t make your mac and cheese taste like mustard. Instead, its subtle tang brightens the overall cheese flavor, adds depth, and acts as an emulsifier, contributing to the sauce’s silky smooth finish.
- **Kosher Salt:** Essential for seasoning both the pasta water and the cheese sauce. Proper seasoning balances all the flavors and makes the dish truly sing. Adjust to your palate.
- **Hot Sauce:** Just a dash of your favorite hot sauce provides a hint of warmth and a subtle layer of complexity without making the dish spicy. It’s a secret ingredient that elevates the overall flavor profile.
Helpful Kitchen Tools to Streamline Your Cooking
Having the right equipment at hand will make preparing this Panera copycat mac and cheese recipe an absolute breeze:
- Large pot or saucepan: A spacious, heavy-bottomed pot is ideal for cooking the pasta and building the cheese sauce, ensuring even heat distribution and preventing sticking.
- Whisk: Your best friend for creating a lump-free roux and a perfectly smooth, silky cheese sauce.
- Measuring cups and spoons: Accuracy is key in cooking, especially for a recipe where proportions contribute significantly to the desired outcome.
- Wooden spoon: Excellent for stirring pasta without scratching your pots and gently folding the cheese sauce.
Making This Amazing Panera-Style Macaroni and Cheese: A Step-by-Step Guide
Follow these precise steps to create a truly unforgettable, creamy, and authentic Panera Mac and Cheese in your own kitchen:
- **Cook the Pasta Al Dente:** Start by cooking your pipette rigate or elbow macaroni according to the package directions until it’s al dente – firm to the bite. This is crucial because the pasta will continue to cook slightly when added to the hot cheese sauce. Cooking it al dente prevents it from becoming mushy and ensures a pleasant texture. Once cooked, drain the pasta thoroughly and set it aside.
- **Prepare the Roux:** In a large, sturdy saucepan, melt the butter over low heat. Once the butter is fully melted and shimmering, gradually whisk in the all-purpose flour. Continue whisking constantly for approximately 1 minute. This step cooks out the raw flour taste and creates a ‘roux,’ which is essential for thickening our cheese sauce. Maintain low heat to prevent the roux from browning; we want a pale, ‘white’ roux to keep the cheese sauce its characteristic light color.
- **Form the Béchamel Sauce:** Gradually, and while continuously whisking, pour the milk into the roux. Whisking slowly and steadily prevents lumps from forming, ensuring a silky smooth base. Increase the heat to medium and continue whisking until the mixture thickens significantly and begins to bubble gently. This thickened milk mixture is known as a béchamel sauce, a classic French mother sauce, and it’s the creamy backbone of our mac and cheese. Once thickened, promptly remove the saucepan from the heat.
- **Melt in the Cheeses and Seasonings:** Now for the magic! Add the sliced white American cheese (remember, sliced into thin strips for quicker melting), the shredded Vermont extra-sharp white cheddar, Dijon mustard, kosher salt, and hot sauce to your hot béchamel sauce. Stir continuously until all the cheeses are completely melted and incorporated, resulting in a perfectly smooth, glossy, and velvety cheese sauce. The residual heat from the béchamel should be sufficient to melt the cheese without scorching; avoid high heat at this stage, as it can cause the cheese to separate or become greasy.
- **Combine and Serve Immediately:** Gently stir the cooked, drained pasta directly into the prepared cheese sauce, ensuring every single piece of pasta is thoroughly coated with the rich, creamy sauce. Return the saucepan to medium heat for just 1 minute, stirring constantly, to ensure the mac and cheese is thoroughly heated through and all the flavors have melded beautifully. Serve your incredible homemade Panera Mac and Cheese immediately and savor every comforting bite!
Expert Tips for Panera Mac and Cheese Perfection
To ensure your homemade Panera mac and cheese is nothing short of perfect, consider these invaluable tips from experienced cooks:
- **Always Shred Your Own Cheese:** Pre-shredded cheeses often contain cellulose or anti-caking agents that can prevent a smooth melt and result in a slightly gritty sauce. For the silkiest, most authentic texture, take the extra minute to shred your block of Vermont extra-sharp white cheddar yourself.
- **Control the Heat When Melting Cheese:** When adding the cheeses to your béchamel, ensure the heat is very low or even remove the pan from the burner entirely. High heat can cause the cheese proteins to seize up, leading to a grainy, oily, or separated sauce. Gentle, consistent stirring is the key to a beautifully smooth melt.
- **Don’t Overcook Your Pasta:** Al dente pasta provides the best foundation for this dish. It retains a slight bite and prevents the mac and cheese from becoming a homogenous mush. Remember, it will continue to absorb some sauce and cook further after being combined.
- **Taste and Adjust Seasoning:** Always taste your cheese sauce before mixing in the pasta. Adjust the kosher salt and hot sauce to your preference. The Dijon mustard provides a subtle, background tang; if you like a slightly sharper profile, you can add a tiny bit more.
- **Serving Suggestions & Customizations:** While perfect on its own, this mac and cheese pairs wonderfully with grilled chicken, a simple green salad, or a side of steamed vegetables. For an extra touch, consider topping with toasted breadcrumbs or a sprinkle of fresh chives or parsley. You can also experiment with a pinch of smoked paprika for an added depth of flavor.
- **Reheating Leftovers:** To best preserve the creamy texture, reheat individual portions in a saucepan over low heat, adding a splash of milk or even a small pat of butter to help re-emulsify the sauce. Stir gently until heated through.
Frequently Asked Questions About This Panera Mac and Cheese Copycat
- Can I prepare this Panera mac and cheese recipe ahead of time?
- While mac and cheese is always at its peak freshness when served immediately, you can certainly prepare the cheese sauce a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the sauce over low heat, stirring frequently, and then add your freshly cooked and drained pasta. You may need to incorporate an extra splash of milk to help restore its original creamy consistency during reheating.
- What’s the best method for reheating leftovers?
- For optimal results, reheat individual portions in a saucepan over low heat. Add one or two tablespoons of milk to the pan to help bring back that smooth, creamy texture. Stir consistently until the mac and cheese is thoroughly heated. If using a microwave, reheat in short bursts (30-60 seconds), stirring well between each interval, and add milk as needed.
- Is it possible to freeze this mac and cheese?
- Mac and cheese made with a milk-based sauce can sometimes experience changes in texture upon freezing and thawing, potentially becoming slightly grainy or separated. However, if you choose to freeze, store it in an airtight, freezer-safe container for up to 2-3 months. Thaw completely in the refrigerator overnight before reheating gently on the stovetop with additional milk, as described above.
- Why does the recipe call for American cheese?
- American cheese is a key ingredient in many restaurant-style cheese sauces due to its unique melting properties. It contains emulsifying salts that allow it to melt incredibly smoothly without becoming oily or clumpy, creating that desirable velvety, consistent texture that is a hallmark of Panera’s mac and cheese.
This recipe has quickly risen to become one of my absolute new favorites. It’s not just quick and easy to prepare, but the results are absolutely delicious, bringing the beloved taste of Panera’s classic right into your home kitchen. I sincerely hope you give this incredible copycat a try – you won’t be disappointed!
If you’re a devoted macaroni and cheese enthusiast like I am, you’ll definitely want to explore some of my other fantastic recipes. Be sure to check out my effortless crockpot mac and cheese, my comforting Baked Macaroni and Cheese, and the ever-popular, decadent Lobster Mac and Cheese. Each offers a unique and delightful spin on this timeless comfort food. Enjoy discovering your next favorite!
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!
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Ingredients
- 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
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Follow the directions on the package of pasta to cook al dente.
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Meanwhile, melt the butter in a large saucepan over low heat. Whisk in the flour and cook for about 1 minute, whisking constantly.
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Gradually whisk in the milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
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Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and cheese sauce is smooth.
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Stir in the cooked pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.