Macaroni and Cheese – Panera Style
A while back I posted about how I love Panera’s macaroni and cheese. It’s a guilty pleasure. At that time, I had Googled around, read some forums and generally snooped for a recipe for making this creamy comfort food at home. I did find a few suggestions and even one recipe, but nothing really worked out the way I expected (one recipe said to bake it… does it look baked at Panera?)
We’ve all had mac n’ cheese, but there does seem to be something especially appealing about Panera’s version. A quick look around the web shows that many people are interested in making it. After a few attempts, I think I’ve got it- or at least something very close. And it doesn’t have all of the chemical garbage that Panera probably uses. Here is my way to make Panera-style Macaroni and Cheese.
And yes, I would not have thought the microwave to be the ideal tool for making sauces, but for this it makes it fairly easy. Besides, we are making chain-restaurant guk here. (tasty, yummy guk without the chemicals, but yeah)
Panera-Style Macaroni and Cheese
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| Notes: Taste the cheddar to see how sharp it is. Adjust amount of American cheese accordingly. If your cheddar is milder, you may want more cheddar and less American. If it’s very sharp, use equal amounts of each as in this recipe. |
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Directions:
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Making the cheese sauce.
The sauce should end up like this – thick enough to coat a spoon well.
* To reheat this after storing in the fridge, add a little milk to the mixture and stir. It helps maintain the creamy texture.
February 27th, 2010 at 11:13 AM
[...] I have posted a recipe here that I think is close. AKPC_IDS += "1210,"; Share and [...]
March 1st, 2010 at 7:06 PM
Made this tonight after a few visits to PB and enjoying this dish. My son complimented that this was better!! Not sure about that. I used shells that were med size, wish they were smaller, but overall very easy and very good. Fulfiled its purpose. Thank you
March 1st, 2010 at 9:47 PM
Thanks for the kind words, and that’s very sweet of your son. Mommy’s cooking is always best.
March 15th, 2010 at 10:04 AM
This looks great! Can’t wait to make it. Can you figure out how to make their four cheese souffle now. That is my other favorite there.
March 16th, 2010 at 10:11 PM
Amy, I’ll have to try that! Sounds good.
April 13th, 2010 at 12:53 PM
I made this last Friday, you defiantly hit the nail on the head. My family loved it. Thank You so much for taking the time to figure this out. We love Panera mac & cheese, now we can make it at home. <3
April 14th, 2010 at 4:38 PM
Ooo…thanks for posting this. I am definitely going to have to try it. I’m not sure how much Vermont Sharp Cheddar costs, but I am imagining that it is going to be cheaper than the $6 for the tiny, yogurt cup sized amount you get at Panera. I loved this when I tried it, but I refuse to pay $6 for that little amount of food very often and I crave it more often than I am willing to spend that kind of money.
April 24th, 2010 at 11:10 AM
What exactly did you use for grated american cheese? Chopped up Kraft singles? A grated velveeta loaf? I have never heard of grated american cheese (nor did I know that it could be grated since its so soft). Please let me know, I am dying to make this recipe!
April 24th, 2010 at 4:26 PM
You can just use white American singles broken up. Good luck!
May 17th, 2010 at 6:43 PM
Perfect recipe!!!! Thanks!
May 19th, 2010 at 5:36 PM
Sally, by grated American cheese, she means that you might want to use a cheese grater to grate the cheese. It will come out nice and fine. Hope I could help… enjoy!
I was looking to make something similar at home, thanks!
May 19th, 2010 at 5:40 PM
Actually I just used broken up singles. They were just of a better quality than Kraft… but honestly Kraft will work if you can find white American. And it’s “he”, not “she…”, but no worries
June 4th, 2010 at 8:49 AM
My daughter wants macaroni and cheese for dinner tonight to celebrate her 3rd birthday. Although I’m a big fan of baked mac and cheese, we both love Panera’s, so I am going to try this tonight. Glad I found this site!
July 6th, 2010 at 1:46 PM
I loved the mac and cheese! Best I have ever had in my life! Awesome job with the recipe..perfect for a preggo craving some mac and cheese!
July 7th, 2010 at 8:00 PM
So, so wonderful.
July 18th, 2010 at 11:12 AM
Thank you so much for taking the time to put this recipe together….My daugther and I love Panera’s Mac and Cheese and now we can make it anytime @home…I can not wait to make it with my daugther….!!!!!
July 22nd, 2010 at 6:45 AM
I am going to try this out soon. my great-granddughter and I love Panera’s mac and cheese! Thanks
July 26th, 2010 at 11:03 AM
Thanks for this recipe. I am making this tonight to surprise my son’s girfriend. This is her favorite mac and cheese. Making my list!
I went to Panera’s website for the contents of this “famed” mac n cheese…omgoodness…
Complete Ingredient List
Signature Mac & Cheese
Enriched rigate pasta (semolina [wheat], egg white, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), skim milk, American cheese spread (cheddar and Colby cheese [pasteurized milk, cheese culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, milk fat, salt, carrageenan, cellulose gum), water, soybean oil, cream, cheddar cheese (cultured milk, salt, enzymes), cheese sauce (cheddar cheese [cultured milk, salt, enzymes], water, milk fat, whey, enzyme modified cheese (cultured milk, water, milk fat, sodium phosphate, salt, enzymes, vitamin A palmitate, sodium phosphate, modified corn starch, salt, lactic acid, sorbic acid [preservative], sodium alginate), butter (cream, salt), dry cream (cream, nonfat milk, BHA [to protect flavor]), bleached enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), salt, modified cornstarch, milk protein concentrate, guar gum, lactic acid, yeast extract, calcium lactate, DATEM, sodium phosphate.
July 26th, 2010 at 3:56 PM
Mine came out way to thick…not good!! My roue was super thick at 3 minutes.
July 26th, 2010 at 8:27 PM
If that happens, you can use milk to loosen it up.
July 26th, 2010 at 9:19 PM
First of all, I now realize that the roux is most definitely the problem!!! Its supposed to be equal portions, 4tbsp to 4tbsp not 4 to 6!
August 4th, 2010 at 7:22 AM
Lisa, thanks for your feedback. I may not have been accurate in my measurements. It probably is closer to an even match of butter and flour. And actually, I like a little more butter. Post is updated.
August 4th, 2010 at 9:24 PM
I don’t know what I did wrong…. my butter/flour mixture came out in chunks and the rest just came out wrong. :pp
It was good, but it wasn’t like panera’s… and it smelled weird… not terrible smelling but just awkward. I’m going to try again sometime soon, but may I ask what brand of cheese you used? I used cracker barrel for my vermont cheddar and I only found white american to grate in the publix brand.
I’m not saying there’s anything wrong with the recipe, because there isn’t… obviously by the amount of praise, but there was def something wroeng with what I did.
Please and Thanks,
Lana
August 6th, 2010 at 7:11 AM
For the roux (butter and flour), did you stop and stir frequently? It should be a deep golden mixture as seen in picture #3.
As for a “weird smell” – maybe the cheddar was very sharp? If you have a sharp, powerful cheddar definitely use more American cheese… if it’s a mild cheddar, use more cheddar and less American. Yes, the sliced American cheese squares (crumbled) is fine, as long as it’s white American. In my experience Cabot white cheddar is pretty powerful, so use less of it and more American. I was able to find a milder white cheddar which has been great for the recipe.
August 6th, 2010 at 3:49 PM
Im only 13 and i love to cook. hahaha can you help me though
. I was wondering what a roux is. hahaha thanks so much for your help though. 
August 8th, 2010 at 11:44 AM
http://tinyurl.com/36h9fg8
August 8th, 2010 at 10:39 PM
Josh, thanks for stopping by and you should always feel free to ask questions. Roux is a french term used in cooking to describe butter and flour being cooked together. It forms the base for many sauces, ensuring that they thicken properly and the sauce has the right consistency.
The mixture is cooked until the raw taste of the flour is gone, and then it’s ready to make sauces with. It’s actually a very good technique to know about. It’s used to make a lot of the fancy restaurant sauces.
August 20th, 2010 at 10:08 AM
Ahhh! This looks to die for! Thanks so much for posting this recipe! Next time I go to the store I am going to pick up the ingredients! Can’t wait to try this
August 20th, 2010 at 10:34 AM
OMGoodness, tried Panera M&C for 1st time. It is awesome, but very pricey. I am going to try your recipe tonight for the whole family. Looks like you’ve taken the time and worked out this recipe to the fine points. Thanks so much.
August 23rd, 2010 at 6:50 PM
The ingredients list 5 T butter and 4 T flour but the body of the recipe says 4 T butter and 6 T flour. Which is it?
August 23rd, 2010 at 9:53 PM
It’s 5 and 4… sorry about that, I had updated it in the ingredients and forgot the amount below. Good catch! It’s not quite an exact science, 4 and 4 would probably be fine, or even 4 and 5… experiment and see what you like. The more flour you have in the start, the thicker that sauce is going to become.
August 25th, 2010 at 8:04 PM
I am about to cook this up now – wife just got back with the ingredients. Deli cut white American is usually higher quality than Kraft – fyi… I spent more for higher quality ingredients – Ill let you know how this comes out.
Thanks Jon!
August 28th, 2010 at 1:37 PM
I am sooooo glad you made this recipe!!!! I usually have a horrible time with sauces, especially cheese sauces; but this recipe seems to be fool proof. I’m making this tonight, im in love with panera’s macaroni and cheese, and with cooking. 14 year olds rule!!!
August 29th, 2010 at 11:19 PM
MMMMMMM I made this and I swear I went to heaven. Now I triple the recipe and make 5 or 6 batches.. I freeze it and have it almost every day!!!!!!!!!!!!!!!!!!!!!!
September 5th, 2010 at 8:02 PM
just made this after visiting Panera yesterday and having the mac and cheese. I used the traditional 4/4/4 ratio for the roux–butter, flour, and lite cream. Then added 4 oz deli white american and 8 oz of Cabot extra sharp white cheddar. Whole family agreed that this combo produced the distintive white cheddar flavor and bite. Added just a pinch of garlic powder and fresh ground pepper to taste. VERY happy with the results. Only problem was that 16 oz of occecchiette was not enough to sop up all the sauce. So sad that I will have to make a few more ounces of pasta to go with leftover sauce–LOL.