Panera Bread Mac and Cheese Recipe

Sharp white cheddar and creamy American cheese elevate this Panera Bread mac and cheese to a comforting favorite you’ll always want at the heart of your cozy lunch table. It’s delicious with a piece of crusty sourdough bread, a crisp Caesar salad, extra cracked black pepper, a glass of chilled iced tea; in fact most things.

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Panera Bread Mac and Cheese Recipe Ingredients

• 1 pound (16 oz) medium pasta shells (Pipette)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon dry mustard powder
• 1/2 teaspoon kosher salt (plus more for pasta water)
• 1/4 teaspoon ground white pepper (or black pepper)
• 8 oz sharp white cheddar cheese, freshly shredded
• 4 oz high-quality white American cheese, chopped or shredded (not “singles”)

How To Make Panera Bread Mac and Cheese Recipe

1. Boil the shells: Bring a large pot of heavily salted water to a rolling boil. Add the pasta shells and cook according to the package directions until they are “al dente”—tender but still firm to the bite. Drain the pasta and set aside. Avoid overcooking, as the shells will continue to soften slightly once added to the hot cheese sauce.
2. Create the roux: In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk constantly for 1 to 2 minutes. You want the mixture to look like a thick, bubbling paste but ensure it does not brown; keeping it light in color is key to the “white” mac and cheese look.
3. Whisk the bechamel: Gradually pour in the whole milk and heavy cream while whisking vigorously to break up any lumps. Continue to cook over medium heat, stirring frequently with a wooden spoon or whisk, for 5 to 8 minutes. The sauce is ready when it is thick enough to coat the back of a spoon.
4. Season the base: Stir in the dry mustard powder, salt, and white pepper. The mustard powder is a “secret” ingredient that doesn’t make the dish taste like mustard but instead sharpens the flavor of the white cheddar.
5. Melt the cheese: Turn the heat to the lowest setting (or turn it off entirely). Add the shredded white cheddar and white American cheese one handful at a time, stirring gently until the sauce is completely smooth and glossy. The American cheese is essential here—it provides the stabilizing emulsifiers that give Panera’s sauce its iconic “unbreakable” creaminess.
6. Toss and serve: Add the cooked pasta shells to the cheese sauce. Fold gently until every shell is filled with the thick, cheesy mixture. Taste and adjust the salt if necessary. Serve immediately while hot and velvety.

Recipe Tips

• Shred Your Own Cheese: Never use pre-shredded cheese from a bag. It is coated in potato starch to prevent clumping, which will make your sauce grainy instead of silky.
• White American Cheese: For the best result, ask for a block of white American cheese at your grocery deli counter and have them cut a 4oz thick slice or shred it for you. This is superior to processed individual wraps.
• Pasta Choice: Shells (or Pipette) are the traditional Panera choice because the hollow center acts as a “scoop” for the heavy cheese sauce, ensuring a perfect ratio in every bite.
• The “White” Pepper: Using white pepper instead of black pepper keeps the sauce looking clean and ivory-colored, without the black flecks, though black pepper tastes just as good!

What To Serve With Panera Bread Mac and Cheese Recipe?

This Panera Bread Mac and Cheese Recipe is a rich, indulgent meal that needs a fresh or savory pairing! A Toasted Piece of Sourdough is the quintessential choice for a classic “You Pick Two” experience. For a balanced lunch, a Fuji Apple Salad adds a lovely sweet-and-sour crunch that pairs perfectly with the sharp white cheddar! A side of Roasted Broccoli or a glass of Chilled Lemonade pairs wonderfully with the creamy, buttery notes.

How To Store Panera Bread Mac and Cheese Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: This mac and cheese will thicken significantly in the fridge. To reheat, add a tablespoon or two of milk per serving and microwave in 30-second intervals, stirring in between, until creamy again.
• Freezing: While possible, it is not recommended to freeze this recipe. The high dairy content and the roux can cause the sauce to separate and become “mealy” or oily once thawed and reheated.

Panera Bread Mac and Cheese Recipe Nutrition Facts

• Calories: 580 kcal (per serving)
• Total Fat: 36 g
• Saturated Fat: 22 g
• Cholesterol: 105 mg
• Sodium: 840 mg
• Total Carbohydrates: 42 g
• Protein: 22 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredient brands.

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