Description
This easy Copycat Panera Mac and Cheese recipe delivers a rich, creamy, and cheesy comfort food experience reminiscent of the beloved Panera Bread dish. Combining tender elbow macaroni with a luscious blend of sharp cheddar and Gruyere cheeses, enhanced by a velvety roux-based sauce, this recipe is perfect for a cozy homemade meal that’s customizable, family-friendly, and sure to become a favorite.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups sharp cheddar cheese, shredded (preferably freshly shredded)
- 1 cup Gruyere cheese, shredded (preferably freshly shredded)
Optional Toppings
- Extra shredded cheese
- Toasted breadcrumbs or crushed crackers
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 6 to 7 minutes. Drain the pasta well and set aside.
- Make the Roux: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes while whisking constantly to create a smooth roux without lumps. This will thicken the cheese sauce later.
- Prepare the Cheese Sauce: Gradually whisk in the whole milk and heavy cream. Continue cooking and stirring until the mixture thickens and coats the back of a spoon. Remove the pan from heat, then stir in Dijon mustard, salt, and pepper to enhance the flavor.
- Add the Cheeses: Slowly fold in the shredded sharp cheddar and Gruyere cheeses. Stir until all the cheese is melted and the sauce is smooth and creamy, creating the signature velvety texture.
- Combine Pasta and Sauce: Pour the warm cheese sauce over the cooked elbow macaroni. Stir well to ensure every piece is evenly coated with the luscious cheese sauce.
- Optional Baking Step: Transfer the mac and cheese mixture to a baking dish. Top with additional shredded cheese or toasted breadcrumbs. Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes, until bubbly and golden brown on top, adding a delightful crunch and extra flavor.
Notes
- Use freshly shredded cheese as pre-shredded cheese may contain anti-caking agents that impede smooth melting.
- Cook the roux and cheese sauce on medium to low heat to prevent curdling or burning.
- Dijon mustard brightens and balances the richness of the cheese sauce even in small amounts.
- Do not overcook pasta; aim for slightly undercooked as it will finish cooking in the sauce.
- Stir constantly when making the sauce to avoid lumps and ensure a silky texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg
Keywords: mac and cheese, copycat Panera, creamy mac and cheese, cheesy pasta, comfort food, homemade mac and cheese
