By: Jill Mills Updated: Sep 7, 2026

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Tender shell pasta is coated in a thick, creamy white cheddar cheese sauce in this copycat Panera Mac and Cheese recipe. Prepared on the stovetop, it’s a quick and easy side for nearly any dinner.

Overhead view of a bowl of Panera mac and cheese

We don’t eat at Panera much but when we do, there are two things we order – their famous broccoli cheddar soup and their mac and cheese. Today’s recipe is my copycat version of that mac and cheese my kids can’t stop ordering!

What sets Panera mac and cheese apart from others is that it’s made with white cheddar cheese and a super smooth, creamy sauce. The process of making it is similar to other stovetop mac and cheese but the flavor is more similar to white mac and cheese. It’s suprisingly simple to make at home, with just a handful of basic ingredients (and way cheaper than being individual servings at the restaurant)!

Why This Copycat Panera Mac and Cheese Recipe Is So Good

Tastes like Panera. This recipe has that same tangy white cheddar sauce that’s super thick and creamy. The mustard powder adds those almost hidden notes of flavor that make it taste just so good.
Thick, creamy sauce. I used half-and-half as the base for this sauce, which is already thick and creamy but is then simmered until it thickens even more. Shredded white cheddar also helps create a smooth, thick sauce that sticks to every noodle.
So quick and easy. It takes just 40 minutes or less to make Panera mac and cheese at home and it’s all done on the stovetop! You just need one pot for the pasta and one for the sauce, which keeps clean-up easy, too.

Overhead view of ingredients needed to make Panera mac and cheese

Ingredient Notes

Here’s an overview of the handful of ingredients needed to make this Panera copycat recipe. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Pasta – I use shell pasta but elbow macaroni, cavatapi, and penne also work great because the shapes hold onto the cheese sauce well.
Butter – I use salted butter for added flavor.
All-purpose flour – Keeps the sauce thick and smooth.
Half & half – The rich, creamy base of the sauce. Whole milk alone is not thick enough but all heavy cream is a bit too much.
Mustard powder – Don’t worry, it won’t make the mac and cheese taste like mustard! It just adds another layer of flavor.
Salt & pepper
White cheddar cheese – Sharp white cheddar is ideal. Be sure to shred it yourself for the smoothest, creamiest sauce.

How To Make Panera Mac and Cheese

This Panera recipe is surprisingly quick and easy to make at home! The printable instructions can be found in the recipe card below.

Seasonings added to a pot of half and half

Make the roux. Melt the butter over medium heat. Sprinkle in the flour, whisking continuously for 1-2 minutes, until smooth and slightly bubbling.
Simmer. Add the half and half in a steady stream, whisking constantly. Cook for 5-7 minutes, stirring frequently, until it thickens at a gentle simmer.

Shredded water cheddar added to half and half in a pot

Add the cheese. Reduce the heat to low. Stir in the mustard powder, salt & pepper, and shredded cheese. Stir continuously until the cheese melts completely and the sauce is smooth.
Add the pasta. Stir the cooked pasta into the pan, tossing until all of the noodles are evenly coated in the cheese sauce.
Enjoy. Remove the pot from heat, give it a taste, and adjust the salt and pepper as needed. Enjoy!

Close up of a spoon in a bowl of Panera mac and cheese

Recipe Tips & Variations

Here are a few key tips for making this copycat Panera mac and cheese recipe, as well as a few ways to customize it.

Try a different cheese. It won’t be an exact Panera mac and cheese copycat but you can use other types of cheese in this recipe. Yellow cheddar, Monterey Jack, Gruyere, and Fontina are all good options.
Thin the cheese sauce. If the cheese sauce gets too thick while mixing, stir in an extra 2 to 4 tablespoons of warm half and half or reserved pasta water to thin it out.
Add more flavor. For an extra kick, add a pinch of cayenne pepper, a dash of hot sauce, or half a teaspoon of smoked paprika alongside the mustard powder.
Cook the pasta to al dente. Be sure to follow the package instructions to cook the noodles just to al dente.
Shred the cheese. Pre-shredded cheese is coated with an anti-caking agent so it does not melt as easily or as smoothly as cheese shredded from the block. For the smoothest, creamiest mac and cheese, shred the cheese yourself just before adding it to the sauce.

Serving Suggestions

This copycat Panera mac and cheese goes with pretty much everything! A generous portion easily makes a lunch or dinner on its own. It can be served as part of a casual dinner with hot dogs, smash burgers, or fried chicken. The boys love it with crispy chicken tenders.

It also a feels a bit fancier than regular mac and cheese, so it’s a great option for nicer meals, too. Pair it with air fryer steak for a steakhouse-style dinner. It’s also ideal for holiday dinners, with rack of lamb, prime rib, or Christmas ham.

A fork in a bowl of panera mac and cheese

How To Store & Reheat Leftovers

Fridge: Store leftover Panera mac and cheese in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: It can also be frozen in a freezer-safe container for up to 2 months, though the dairy sauce may separate slightly upon thawing. Defrost in the fridge overnight before reheating.
Reheat: The best way to reheat this mac and cheese is on the stovetop. Place leftovers in a saucepan over low heat, add a splash of milk or half and half to loosen the sauce, and stir frequently until heated through to 165°F (74°C). To reheat in the microwave, place a portion in a microwave-safe bowl, splash a teaspoon of milk on top, cover with a damp paper towel, and heat in 30-second bursts, stirring in between.

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