Be sure to serve this with my Baked Chili Cheese Dogs!
Panera Mac & Cheese Recipe
It’s an interesting time in history right now, on this April day in 2020. Like many of us, I’ve been missing trips to my favorite restaurants and have been relying heavily on all of my restaurant copycat recipes. Panera is known most prominently for two things. Their Broccoli Cheddar Soup, and their super creamy White Cheddar Mac & Cheese. I’ve tried all kinds of White Cheddar varieties in this recipe and I’ve come up with a clear winner. (See ingredient list below or in the recipe card.) I’ve served this hot off the stove and have also added crumbled Ritz on top and baked it. Either way, it’s the best.
How to Make it
See recipe card at the bottom of post for ingredient quantities and full instructions PRO TIP: Shred the cheese from a block, it won’t melt well if it’s pre-shredded from a bag. Allow it to come to room temperature prior to mixing into the sauce. This is the secret to an ultimate creamy consistency. Also ensure that the base is warm and not too hot when you add the cheese, otherwise you can end up with a gritty consistency. Melt the butter in a soup pot over medium-high heat and whisk in flour. Continue to whisk until it begins to turn a light golden color. Slowly add the heavy cream and milk. Add the seasonings and hot sauce. Whisk for about 3 minutes.
Reduce heat to low and gradually sprinkle in cheese, whisking continuously. Sauce will continue to thicken upon standing.
Add cooked pasta and stir to combine. Serve! See below for instructions on Baked Macaroni and Cheese or the Crock Pot Method.
Baked Version
To bake this mac & cheese, use 3/4 lb. pasta instead of the whole pound as it will continue to absorb the sauce as it bakes. Boil the pasta for 1 minute less than al dente. Combine with cheese sauce and transfer to a lightly greased 9 x 13 casserole dish. Top with 1 cup of crushed Ritz crackers or Panko breadcrumbs. (Optional but tasty.) Bake at 325 degrees for 15 minutes and let it sit for 5 minutes prior to serving.
Make Ahead/Crock Pot Method
Cook the pasta for 2-3 minutes less than al dente. Drain. Prepare the cheese sauce and let it cool a bit after you’ve made it. Use a silicone spatula to combine the pasta into the sauce until just combined, don’t overmix. It’s okay if it’s not all coated perfectly. Refrigerate for 1-2 days. (If preparing ahead of time.) Place in a Slow Cooker on low for 2 hours, stirring occasionally.
Other Cheese Options
If you want to use a variety of cheeses to change up the flavor of this dish, the following cheese combinations are great in macaroni and cheese, use as many different cheeses as you want!
Gouda Mozzarella Mild Cheddar Monterey Jack Gruyere
Refrain from using extra sharp or aged cheeses as those won’t melt as well.
Adding Hot Sauce to Mac & Cheese
The Hot Sauce is strictly used to enhance the flavor of the cheese. It may sound surprising to add hot sauce to macaroni and cheese, especially if you plan to serve this to kids. However I can assure you that this doesn’t make the recipe spicy at all, and you can’t even taste it.
What to Add to Mac and Cheese
These options will take any macaroni and cheese to the next level!
Bacon, Ham, Pulled Pork, Sausage, Buffalo Chicken, Kielbasa, Lobster, BBQ Chicken, Hot Dogs Broccoli, Mushrooms, Peas, Corn, Spinach, Sun-dried Tomatoes, Pesto, Caramelized Onions, Chili
Storing Leftovers
Refrigerate for 3-4 days in an airtight container in the fridge. Although this can also be frozen, it doesn’t reheat as well due as the dairy separates a bit.
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