What cheese does Panera use in their mac and cheese?

Panera uses a blend of aged white cheddar and Vermont white cheddar cheeses. The combination creates their signature sharp but creamy flavor profile that's distinctly different from traditional yellow cheddar mac and cheese.

Why is my mac and cheese sauce grainy?

Grainy texture usually comes from overheating the cheese or using pre-shredded cheese with anti-caking agents. Always remove the sauce from heat before adding cheese and use freshly grated cheese for the smoothest results.

Can I make Panera mac and cheese in advance?

Yes, you can prepare the cheese sauce up to 2 days ahead and store it separately from the pasta. When ready to serve, reheat the sauce gently with a splash of milk and toss with freshly cooked pasta.

Is Panera mac and cheese made with a roux?

Yes, Panera's mac and cheese starts with a classic roux base (butter and flour) which creates the signature thick, creamy texture. This technique is what gives it that rich, velvety consistency rather than a thin, runny sauce.

Panera Bread Copycat

·side

Panera Bread Mac And Cheese

Name: Mac And Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 4 cups
Ingredients: 1 pound shell pasta; 1 tablespoon kosher salt; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1/2 cup heavy cream; 8 ounces aged white cheddar cheese; 4 ounces Vermont white cheddar cheese; 1/2 teaspoon dijon mustard; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/4 teaspoon white pepper

Panera mac and cheese recipe recreates the creamy, indulgent comfort food that has become one of the chain's most beloved sides. This rich and velvety mac and cheese features a blend of aged white cheddar and Vermont white cheddar cheeses, creating a sophisticated flavor that's miles away from the typical bright orange versions. The signature smooth, almost sauce-like consistency comes from using a combination of heavy cream and milk, along with a touch of dijon mustard that adds subtle depth without being detectable. What makes Panera's version so special is the quality of cheese and the silky texture that coats every piece of pasta perfectly. Making this copycat version at home means you can enjoy that same creamy decadence anytime, and the recipe easily scales up for a crowd or down for a single serving.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Yield

about 4 cups

Difficulty

Easy

Equipment: Large pot for pasta · Medium saucepan · Whisk · Cheese grater · Colander

Ingredients

For the pasta

shell pasta — medium shells work best1 pound

kosher salt — for pasta water1 tablespoon

For the cheese sauce

butter3 tablespoons

all-purpose flour3 tablespoons

whole milk — room temperature1 1/2 cups

heavy cream1/2 cup

aged white cheddar cheese — freshly grated8 ounces

Vermont white cheddar cheese — freshly grated4 ounces

dijon mustard1/2 teaspoon

garlic powder1/4 teaspoon

onion powder1/4 teaspoon

kosher salt1/2 teaspoon

white pepper1/4 teaspoon

Instructions

Cook the pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Add the shell pasta and cook for 1 minute less than the package directions indicate. The pasta should be slightly firm since it will continue cooking in the cheese sauce. Reserve 1/2 cup of pasta water before draining. This starchy water helps the sauce adhere to the pasta better.

Make the roux

In a medium saucepan over medium heat, melt the butter until it's foamy but not browned. Whisk in the flour and cook for 60-90 seconds, stirring constantly. The mixture should smell slightly nutty but remain pale in color. This roux base is crucial for preventing a grainy texture in your cheese sauce.

Add the liquids

Slowly pour in the room temperature milk while whisking continuously to prevent lumps. Once smooth, add the heavy cream and continue whisking. Bring the mixture to a gentle simmer (you'll see small bubbles around the edges) and cook for 3-4 minutes until it coats the back of a spoon. The sauce should be thick enough to leave a clear line when you run your finger across the spoon.

Melt the cheese

Remove the pan from heat and let it cool for 30 seconds. Add the grated cheeses in three batches, stirring after each addition until completely melted. Stir in the dijon mustard, garlic powder, onion powder, salt, and white pepper. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until it reaches a pourable consistency.

Combine and serve

Add the drained pasta to the cheese sauce and stir gently to coat every shell. The sauce should pool slightly in the bottom of the pan – it will thicken as it sits. Taste and adjust seasoning if needed. Serve immediately while the cheese is at its creamiest, as it will continue to thicken as it cools.

Pro tips for authenticity

▸The secret to Panera's smooth texture is using freshly grated cheese – pre-shredded contains anti-caking agents that create a grainy sauce.

▸Can't find aged white cheddar? Use all Vermont white cheddar or substitute half with Gruyere for similar sharpness.

▸Make the cheese sauce up to 2 days ahead and refrigerate. Reheat gently with a splash of milk, whisking until smooth.

▸The most common mistake is overheating the cheese sauce, which causes it to break and become oily. Always remove from heat before adding cheese.

▸Serve alongside Panera's BBQ chicken flatbread or their classic grilled cheese for the ultimate comfort meal.

▸For extra richness like the restaurant version, stir in an additional 2 tablespoons of butter just before serving.

Refrigerator

Store in an airtight container for up to 4 days

Freezer

Not recommended as dairy-based sauces tend to separate when frozen

Reheat

Microwave in 30-second intervals with a splash of milk, stirring between each interval until creamy

Nutrition per serving

486

Calories

19g

Protein

42g

Carbs

28g

Fat

Fiber

724mg

Sodium

How does it compare to the real thing?

This copycat version captures about 90% of Panera's mac and cheese magic. The cheese blend and creamy texture are spot-on, delivering that same rich, sharp white cheddar flavor that makes the original so addictive. The main difference you might notice is that Panera's version sometimes has an even silkier consistency, likely from industrial-grade emulsifiers or specific cheese processing methods not available to home cooks. Their portion sizes are also more generous than what most people would serve at home. However, this homemade version actually tastes fresher and allows you to control the salt level, which some find too high in the restaurant version.

Frequently asked questions

More recipes you'll love

Chicken Wild Rice Soup