Go Back
–+ servings
A pot full of creamy White Cheddar Shells and cheese for Panera Mac and Cheese recipe.
Print Recipe

Panera Mac & Cheese Recipe

This SUPER creamy White Cheddar Mac & Cheese Recipe is just like the Panera version! Serve it right off the stove top, in the Crock Pot, or enjoy it baked. Delicious additions include bacon, crushed Ritz crackers, and more!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 588kcal
Author: Stephanie

Ingredients

  • 1 lb. medium pasta shells or elbow macaroni

Roux

  • 1/4 cup butter
  • 1/4 cup flour

White Cheddar Sauce

  • 3 cups Cracker Barrel Vermont Sharp White Cheddar Cheese shredded
  • 1 cup heavy cream
  • 2 cups milk preferably whole

Seasonings

  • 3/4 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon mustard powder can sub Dijon mustard
  • 1/4 teaspoon hot sauce Optional, see notes

Instructions

Shred the Cheese

  • Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.

Boil the Pasta

  • Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.

Prepare the Sauce

  • PRO TIP: Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn't be cold when added to the base.
  • Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color.
  • Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes.
  • Add the seasonings and hot sauce.
  • Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so.
  • Whisk continuously until smooth and thickened. Remove from heat.
  • Add boiled pasta and stir to combine. Serve!

If Baking

  • Use 3/4 lb. pasta instead of the whole pound as it will continue to absorb sauce while it bakes.
  • Boil for 1 minute less than Al Dente.
  • Transfer to a lightly greased 9 x 13 inch casserole dish.(Optional: Top with 1 cup of crushed Ritz crackers.)
  • Bake at 325 degrees for 15 minutes. Let it sit 5 minutes prior to serving.

Notes

Other Cheese Options

Feel free to switch this recipe up to add different flavors, use as many difference cheeses as you'd like!
  • Gouda
  • Mozzarella
  • Mild Cheddar
  • Monterey Jack
  • Gruyere

About the Hot Sauce

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.

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.

Storage

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.

Nutrition

Calories: 588kcal | Carbohydrates: 50g | Protein: 21g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 107mg | Sodium: 576mg | Potassium: 271mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1138IU | Vitamin C: 1mg | Calcium: 407mg | Iron: 1mg