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Panera Copycat White Cheddar Macaroni and Cheese
The creamiest, richest homemade white cheddar macaroni and cheese. This is one of Panera’s most popular recipes and now you can make a copycat recipe at home!
This is the dreamiest and creamiest macaroni and cheese recipe. You will want to throw away all of your boxed mac and cheese!
My son, Mason, just had his wisdom teeth taken out, and basically, he couldn’t eat much at all. He was so excited to learn that macaroni and cheese was on the list of acceptable foods and on the 3rd day of his recovery, we ran to Panera to grab him their famous mac and cheese.
It may not come as a surprise to you but I am a tough critic in the food department. I don’t usually order macaroni and cheese unless it is the real deal. I was actually pleasantly surprised at the flavor and creaminess and by the time I got in the car, I was determined to create a homemade version of the famous Panera macaroni and cheese.
Before I start in the kitchen creating my copycat recipes, I always do a lot of research. I scour the internet for the list of ingredients and nutritional information. This is the most helpful guide to knowing how they create the recipe. I already tasted the mac and cheese so that part of the research project is all completed.
Of course, they have dozens of ingredients listed and I wanted to simplify it for my homemade version. Here is the key to making it extra creamy — just like Panera — use a mix of two cheeses — white cheddar cheese and white American cheese. The Boar’s Head white American cheese is the real game-changer to keep it creamy — even after it sits and gets cold.
This homemade macaroni and cheese is made with a roux mixture of butter, flour, whole milk, and cream plus white cheddar cheese, white American cheese, spices, and pasta. It is so easy!
My kids could not get enough of this Panera Copycat White Cheddar Macaroni and Cheese. It is THAT good. If you love mac and cheese, you can check out this other recipe from MH — Creamy Jalapeno Cheddar Macaroni and Cheese
How to make the Best White Cheddar Macaroni and Cheese:
- Start by making a roux by melting the butter and then stirring in the flour until it forms a paste. I like to use a whisk to make sure it is all combined. Slowly add in the whole milk and heavy cream and whisk until it is silky smooth. Let it cook for 8-10 minutes.
- Use sharp white cheddar cheese and white American cheese (I suggest Boar’s Head from the deli because it is the best quality and melts beautifully). Add it in small increments, stirring well after each addition to allow it to melt. You don’t want to add all of the cheese at once as it may clump. I suggest chopping the cheese into small pieces.
- Cook the pasta. Use your favorite type of pasta from elbow macaroni to orecchiette to campanelle. Cook the pasta according to package instructions. Make sure to generously salt the water!
- Let the sauce thicken and add seasonings. Toss with drained pasta and serve.
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Panera Copycat White Cheddar Macaroni and Cheese
Ingredients
- 1/4 cup Butter
- 1/4 cup Flour
- 1 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 4 ounces Sharp White Cheddar Cheese (cut into cubes)
- 8 ounces White American Cheese * (Boar's Head from deli)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 3/4 teaspoon Dried Mustard
- 1 lb. Pasta (such as orecheiette, macaroni, etc)
Instructions
- Heat water in a large pot on high until it reaches boiling point. Generously add salt to the water. Once it begins to boil, add pasta and cook according to package instructions.
- As the water is warming up, make the sauce. Heat a pot over medium heat and add butter. Once the butter is melted, whisk in the flour until a paste forms. Make sure to have the milk nearby because you will want to have it ready. Whisk in milk and heavy cream. Let it simmer for 8-10 minutes.
- Slowly add in the chunks of cheese in small increments, whisking after each addition. You don't want to add it in all at once or the mixture may clump. Add in salt, pepper, and dried mustard. Let the cheese melt and once the sauce has thickened, add the drained pasta. Taste for seasonings.
- Serve warm.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent copycat recipe!!
This was easy to make and everyone liked it. It was very creamy. I didn’t have white sharp cheddar or white sharp American cheeses so I used yellow sharp cheddar and American instead. Not sure it would make any difference except the color. I thought it was a little too salty which was the only reason for the 4 stars instead of 5. I used salted butter which could have made a difference. Next time will probably only use a 1/2 teaspoon rather than 1 full teaspoon of salt. Will definitely make this again.
Hi!
This recipe looks so good! Could I add a handful of spinach and replace the American cheese with another type of cheese?
Love this recipe! I didn’t have the white cheddar or American so I subbed 8 ounces of sharp cheddar and 4oz of gruyere. Turned out fantastic! I did toss my noodles with 1/4 cup of cold milk in the pot I boiled them in while I waited for the sauce to be finished because they were just sitting in the colander getting weird. So that thinned out the sauce a bit! Delicious!
I have been using this recipe for a number of years and it is great- my grandkids love it (I do too) and is requested often!
Can you freeze this after making?
If you’re a bit older like in your early 60’s like me? You’ve probably already figured out that you never use this much cheese. More like 4-6 ounces combined with the heavy cream? Or you will have a difficult time digesting it. Other than that? Sounds great.