Panera Bread Mac and Cheese Recipe

Panera Bread Mac and Cheese is a velvety, ultra-creamy pasta dish famous for its rich Vermont white cheddar sauce and distinct shell pasta shapes. Ideally the block of white cheddar should be grated by hand to ensure the sauce melts into a silky, lump-free consistency without the graininess often caused by pre-shredded cheese.

Jump to Recipe

Panera Bread Mac and Cheese Recipe Ingredients

• 1 lb (16 oz) medium pasta shells (conchiglie)
• 4 tbsp (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups whole milk (or half milk, half heavy cream for extra richness)
• 4 cups (about 1 lb) sharp white cheddar cheese, shredded
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp white pepper (to keep the sauce pale)
• 1/2 tsp dry mustard powder
• 1/4 tsp hot sauce (optional, for depth)

How To Make Panera Bread Mac and Cheese Recipe

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the shell pasta and cook for eight to ten minutes, or until the pasta is tender but still has a slight bite (al dente). Drain the pasta, reserving a small splash of the pasta water, and set aside.
2. Make the Roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Once bubbly, sprinkle in the flour. Whisk constantly for one to two minutes until the mixture turns a pale golden color and smells slightly nutty.
3. Add the Milk: Slowly pour in the milk while whisking vigorously to prevent lumps from forming. Continue to whisk and cook over medium heat for five to eight minutes until the sauce thickens enough to coat the back of a spoon (it should look like heavy cream).
4. Season the Base: Stir in the salt, white pepper, dry mustard powder, and hot sauce (if using). Reduce the heat to low.
5. Melt the Cheese: Remove the saucepan from the heat entirely. Add the shredded white cheddar cheese a handful at a time, stirring constantly until fully melted and smooth before adding the next batch. This gentle melting prevents the sauce from becoming oily.
6. Combine: Pour the drained pasta shells into the cheese sauce. Stir gently until every shell is filled with the creamy white cheddar mixture.
7. Serve: Serve immediately while the sauce is glossy and hot.

Recipe Tips

• White Pepper: Panera uses white pepper to maintain the pristine, creamy look of the sauce. Black pepper tastes fine but will leave visible specks.
• Cheese Sharpness: The signature flavor comes from “Vermont Sharp White Cheddar.” Do not use mild cheddar, or the sauce will taste bland and milky.
• Pasta Shape: While you can use macaroni, shells are the authentic choice because they act like little cups that hold the sauce, ensuring every bite is juicy.
• Avoid Boiling Cheese: Never let the sauce boil once the cheese is added. High heat causes the proteins in the cheese to seize and the oil to separate, resulting in a gritty, greasy sauce.

What To Serve With Panera Bread Mac and Cheese

Mac and cheese accompaniments are comforting, textural additions frequently served to turn a side dish into a satisfying meal. Ideally the baguette should be torn into chunks and served warm to act as a vessel for scooping up the excess cheese sauce.

• A chunk of fresh French baguette or sourdough
• Panera Bread Fuji Apple Salad (or a crisp green salad)
• A bowl of tomato basil soup for dipping
• Roasted broccoli or cauliflower mixed in

How To Store Panera Bread Mac and Cheese

• Refrigerate: Store leftovers in an airtight container for up to three days. The sauce will thicken significantly as it cools.
• Reheat: Reheat on the stovetop over low heat. You must add a splash of milk to the pan to loosen the sauce and bring back the creamy consistency.
• Freeze: You can freeze this dish for up to two months. Thaw in the refrigerator overnight before reheating with extra milk.

Panera Bread Mac and Cheese Nutrition Facts

• Calories: 640 kcal (per serving)
• Carbohydrates: 58g
• Protein: 26g
• Fat: 34g
• Fiber: 2g
• Sugar: 8g

Nutrition information is estimated per serving based on 6 servings.

FAQs