Easy Copycat Panera Macaroni and Cheese

Craving the creamy, comforting taste of Panera’s famous macaroni and cheese? You don’t have to leave the house to enjoy this indulgent dish. This easy copycat recipe brings the same creamy, cheesy goodness straight to your kitchen, using simple ingredients that you likely already have in your pantry. The combination of white cheddar and American cheese creates a rich and velvety sauce, while the Dijon mustard adds a subtle tang, making this macaroni and cheese incredibly flavorful. Perfect for a weeknight dinner, a family meal, or even a potluck dish, this recipe will quickly become a go-to in your meal rotation. What makes it even better is how easily it comes together, requiring just a few basic steps and minimal prep. With the luscious cheese sauce and tender pasta, you’ll be savoring each bite as if you were sitting in a Panera restaurant. This homemade version is sure to impress family and friends while saving you both time and money.

Why You’ll Love This Recipe

This easy copycat Panera macaroni and cheese recipe offers the perfect balance of creamy texture and rich flavor. It’s quick and simple to make, with minimal ingredients and no need for any fancy equipment. The white cheddar cheese gives the dish a sharp, tangy flavor, while the American cheese brings a luscious creaminess that perfectly coats each piece of pasta. The addition of Dijon mustard enhances the overall flavor profile, giving it just the right amount of depth. Plus, this recipe is customizable to your liking—feel free to add extra cheese or even mix in some crispy bacon or vegetables for added variety. Whether you’re making a batch for a cozy dinner or preparing a dish for a crowd, this macaroni and cheese will never disappoint.

Ingredients

For the Macaroni:

• Elbow macaroni or shell pasta
• Unsalted butter
• All-purpose flour
• Whole milk
• Heavy cream
• Dijon mustard
• Salt
• Black pepper
• White cheddar cheese, shredded
• American cheese, cubed (optional for extra creaminess)

Variations

• Extra Cheese: For an even cheesier dish, feel free to add more shredded white cheddar or even try a mix of different cheeses like mozzarella or gouda.
• Add-ins: You can customize your macaroni and cheese by adding ingredients like cooked bacon, sautéed mushrooms, or steamed broccoli for extra flavor and texture.
• Spicy Kick: Add a pinch of cayenne pepper or some hot sauce to the cheese sauce for a little heat.
• Gluten-Free: For a gluten-free version, swap out the regular pasta for gluten-free macaroni and use a gluten-free flour blend to make the roux.

How to Make the Recipe

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the elbow macaroni (or shell pasta) according to the package instructions until al dente. Drain and set the pasta aside.

Step 2: Make the Roux

In a large saucepan or skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth. This helps remove the raw flour taste.

Step 3: Add Milk and Cream

Slowly pour in the whole milk and heavy cream while whisking continuously to prevent any lumps from forming. Continue cooking the mixture for 3-4 minutes, until it begins to thicken.

Step 4: Flavor the Sauce

Stir in the Dijon mustard, salt, and black pepper. Taste the sauce and adjust the seasoning if needed. The Dijon mustard will add a subtle tang and depth of flavor.

Step 5: Add the Cheese

Reduce the heat to low, then gradually add the shredded white cheddar cheese and cubed American cheese (if using). Stir the cheese into the sauce until it’s completely melted and the sauce is creamy and smooth.

Step 6: Combine with Pasta

Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated in the rich, creamy cheese sauce.

Step 7: Serve

Serve the macaroni and cheese warm, optionally topping with extra shredded cheese for added richness and flavor.

Tips for Making the Recipe

• Make the Roux Carefully: Be sure to cook the flour and butter mixture (the roux) for the right amount of time to ensure it’s golden and smooth. This step is crucial for achieving a smooth, lump-free sauce.
• Low Heat for Cheese: After adding the cheese, make sure the heat is low to avoid curdling the cheese and to ensure it melts into the sauce properly.
• Stir Constantly: When adding the milk and cream to the roux, it’s important to whisk continuously to avoid any lumps in the sauce.

How to Serve

This creamy, cheesy macaroni is a perfect standalone dish, but it also pairs wonderfully with a variety of sides. Serve it alongside a crisp salad, grilled chicken, or roasted vegetables for a well-rounded meal. It’s also an excellent side dish to complement a barbecue or steak dinner. If you’re serving it for a crowd, it pairs beautifully with other comfort food favorites like meatloaf, fried chicken, or pulled pork.

Make Ahead and Storage

Storing Leftovers

Store any leftover macaroni and cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of milk or cream to restore the creaminess.

Freezing

You can freeze macaroni and cheese for up to 2 months. To freeze, let the dish cool completely, then transfer it to a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop, adding extra milk or cream as needed to bring back the creamy texture.

Reheating

To reheat, place the macaroni and cheese in a saucepan over low heat. Stir in a little milk or cream to restore its smooth texture as it heats. You can also microwave it in short intervals, stirring between each one.

FAQs

1. Can I use different pasta shapes for this recipe?

Yes, you can use any pasta shape you prefer, such as penne, shells, or fusilli. Just ensure it’s a pasta shape that can hold the creamy sauce well.

2. Can I use a different type of cheese?

Yes, you can substitute white cheddar with other cheeses like sharp cheddar, Monterey Jack, or gouda. Just make sure the cheese melts well and creates a smooth sauce.

3. Is there a way to make this recipe spicier?

Yes, you can add cayenne pepper, hot sauce, or chili flakes to give it a spicy kick.

4. Can I use a dairy-free version of this recipe?

Yes, you can substitute the milk and cream with non-dairy alternatives like almond milk or coconut cream. You can also use dairy-free cheese for a vegan option.

5. How do I prevent the cheese from clumping?

Make sure to stir the cheese in over low heat and don’t add it all at once. Gradually stir it in to ensure a smooth, creamy sauce.

6. Can I make this macaroni and cheese ahead of time?

Yes, you can make it ahead of time and store it in the refrigerator for up to 3-4 days. Just reheat and add a little milk or cream to bring it back to its creamy consistency.

7. Can I add bacon or vegetables to this dish?

Absolutely! Crispy bacon, sautéed onions, or steamed broccoli can be great additions to this macaroni and cheese.

8. How do I keep my macaroni and cheese creamy after reheating?

Add a bit of milk or cream while reheating to help restore the creamy texture.

9. Can I freeze macaroni and cheese?

Yes, macaroni and cheese can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

10. What’s the best way to reheat macaroni and cheese?

Reheat on the stovetop over low heat, adding milk or cream to keep it creamy. You can also microwave it in short intervals, stirring in between.

Conclusion

This easy copycat Panera macaroni and cheese recipe brings all the creamy, cheesy comfort you love in a fraction of the time. With just a handful of ingredients, you can create a dish that’s rich, velvety, and perfect for any occasion. Whether you’re cooking for yourself, your family, or a crowd, this macaroni and cheese will be a hit every time. Make it your own by adding your favorite ingredients, and enjoy this decadent, homemade version of a Panera classic right in your own kitchen!

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