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Panera Mac and Cheese Copycat

An ultra-creamy, velvety stovetop mac and cheese made with medium shells and a rich, tangy white cheddar sauce. The ultimate Panera copycat recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Sauce Base
  • 1 lb medium shell pasta pipette rigate
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 2.5 cups whole milk warmed slightly
  • 1 cup heavy whipping cream warmed slightly
Flavor and Cheese
  • 16 oz sharp white cheddar cheese block cheese, freshly grated
  • 0.5 tsp dry mustard powder
  • 0.5 tsp kosher salt plus more for boiling pasta
  • 0.25 tsp black pepper freshly ground
  • 1 dash hot sauce optional

Equipment

  • Large Pot or Dutch Oven
  • Whisk
  • Box Grater
  • Colander

Method
 

  1. Boil the shell pasta in heavily salted water until al dente. Drain and set aside.
  2. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden.
  3. Gradually whisk in the warmed milk and heavy cream until smooth. Add the dry mustard, salt, pepper, and hot sauce.
  4. Simmer the mixture over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. REMOVE THE POT FROM THE HEAT. This is critical for a smooth sauce. Gradually whisk in the freshly grated white cheddar cheese a handful at a time until completely melted and glossy.
  6. Fold the cooked shell pasta into the cheese sauce until every noodle is perfectly coated. Serve immediately.

Notes

Never use pre-shredded bagged cheese, as the anti-caking agents will make your sauce grainy and prevent it from melting properly.