This creamy mac and cheese recipe is a luxurious twist on the classic comfort food. With a smooth and velvety cheese sauce that envelops each perfectly cooked pasta shell, this dish is the ultimate indulgence. Whether you’re looking for a quick dinner or a crowd-pleasing side, it’s a surefire hit!
The combination of sharp cheddar and mozzarella adds depth to the flavor, while the hints of Dijon mustard and optional spices like paprika and cayenne pepper give this dish a unique kick. You can easily adjust the heat to your liking by playing around with the seasonings, making it as mild or as spicy as you prefer. This Panera-inspired mac and cheese will quickly become a family favorite!
Full Recipe:
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1 lb elbow macaroni
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4 cups shredded sharp cheddar cheese
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2 cups shredded mozzarella cheese
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2 cups whole milk
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1/2 cup heavy cream
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4 tbsp unsalted butter
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1/4 cup all-purpose flour
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp salt
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1/4 tsp black pepper
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1/2 tsp Dijon mustard
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1/2 tsp paprika (optional)
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1/4 tsp cayenne pepper (optional)
Directions:
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Cook the macaroni according to the package instructions, drain, and set aside.
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In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to make a roux.
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Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Bring the mixture to a simmer, stirring frequently.
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Once the sauce thickens (about 4-5 minutes), add the garlic powder, onion powder, salt, black pepper, Dijon mustard, and paprika/cayenne (if using). Stir well.
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Reduce the heat to low and add in the shredded cheddar and mozzarella cheeses. Stir until the cheese is fully melted and the sauce is smooth.
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Add the cooked macaroni into the cheese sauce and stir until the pasta is well-coated.
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Adjust seasoning to taste, and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings
The Secret to a Smooth and Creamy Sauce:
One of the key components of a perfect mac and cheese dish is a smooth and velvety cheese sauce. To achieve that, freshly shredded cheese is a must. Pre-shredded cheese, while convenient, often contains anti-caking agents like potato starch or cellulose, which can prevent it from melting evenly, resulting in a grainy or clumpy sauce. By shredding your own cheese from a block, you’ll ensure a silky, restaurant-quality texture.
Another essential technique is the use of a roux—a classic French mixture of butter and flour used to thicken sauces. Start by melting butter over medium heat and whisking in the flour until it forms a smooth paste and takes on a slightly golden color. This ensures that the raw flour taste is cooked out.
After forming the roux, gradually add warm milk or a mixture of milk and cream to build the béchamel base. Whole milk or half-and-half gives the best results for creaminess. Keep whisking continuously to avoid lumps and ensure even thickening.
Once the béchamel has thickened slightly, remove the pan from direct heat before adding the cheese. This helps prevent the cheese from separating or turning greasy. Stir in the cheese gradually until melted and smooth. A small amount of cream cheese or American cheese can be added for extra creaminess and emulsification.
Pro Tip: Add a teaspoon of mustard powder or hot sauce to deepen the flavor and cut through the richness of the cheese.
Perfect Pasta for Mac and Cheese:
While any short pasta can work for mac and cheese, shell pasta is a great option. The shape of the shells allows the cheese sauce to cling to the pasta, delivering that cheesy goodness with each bite. The key to a great mac and cheese is to cook the pasta just until it’s al dente. This allows it to hold its shape when mixed with the creamy sauce, without becoming too soft or mushy.
Storing and Reheating Leftovers:
Leftovers can easily be stored in an airtight container and kept in the refrigerator for up to three days. This makes Panera-inspired mac and cheese a fantastic meal prep option. If you find yourself with extra mac and cheese, don’t worry – it can be frozen for up to three months. To reheat, simply thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave. Adding a bit of milk or cream during reheating will help restore the creamy texture of the sauce.
Serving Suggestions:
This mac and cheese recipe makes for a delicious side dish, pairing perfectly with a variety of main courses. If you’re looking to recreate a Panera-inspired meal at home, consider serving it alongside a fresh salad, such as a strawberry salad or a light Caesar salad. For a more hearty meal, mac and cheese is great alongside grilled chicken sandwiches, turkey meatloaf, or even a classic fried chicken dinner. You can also serve it with a fresh vegetable for added nutrition.
Choosing the Right Cheeses:
The choice of cheese greatly impacts the flavor and texture of your sauce. While a sharp white cheddar is classic for a Panera-style flavor, consider blending different types for depth:
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Sharp Cheddar: For bold flavor and traditional color.
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Monterey Jack or Havarti: For a smoother melt and mild taste.
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Gruyère: Adds a nutty richness.
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Fontina or Mozzarella: For that perfect pull and creaminess.
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Parmesan: For a salty, umami-rich kick (best added at the end).
Avoid overly aged or crumbly cheeses like feta or goat cheese unless you’re aiming for a different flavor profile.
Conclusion:
This copycat Panera mac and cheese recipe is a quick and simple way to recreate your favorite mac and cheese without having to leave the comfort of your home. The creamy cheese sauce, perfectly cooked pasta, and rich flavors make it a winning dish for any meal. Whether you’re making it as a side for a family dinner or enjoying it on its own, this dish will bring comfort and satisfaction to your table. The beauty of this recipe is that it’s not only easy to prepare but also customizable to your taste preferences. So go ahead, give it a try, and enjoy a bowl of this creamy, cheesy goodness whenever the craving strikes!