Recipe

Copycat Panera Mac and Cheese

Creamy white cheddar mac with that Panera-style silkiness, made on the stovetop with white cheddar and Fontina in under 30 minutes.

By Matt Campbell

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4.8

A close-up, photorealistic bowl of creamy white cheddar mac and cheese with elbow pasta coated in glossy cheese sauce, a spoon resting in the bowl, soft natural window light, shallow depth of field, cozy kitchen background

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If Panera mac and cheese has ever had you doing the math on how many cups you could reasonably order in one week, welcome. This is the cozy, ultra-creamy, white cheddar style bowl you want, but made at home with ingredients you can actually find at a regular grocery store.

The secret isn’t a secret at all. It’s the cheese combo. Sharp white cheddar brings the tang and that familiar bite, while Fontina melts like a dream and keeps the sauce smooth instead of stringy. Add a quick stovetop roux, warm milk (steamy, not boiling), and just enough seasoning to make everything taste like it’s supposed to.

It’s weeknight-friendly, kid-approved, and honestly? It’s the kind of recipe that makes you feel like the person who always has dinner handled, even if your kitchen looks like a pasta tornado hit it.

A stainless steel pot on a stovetop with elbow macaroni being stirred into a creamy white cheese sauce using a wooden spoon, steam rising gently, realistic home kitchen setting

Why It Works

Panera-style creamy texture: A quick roux plus warm dairy gives you that thick, clingy sauce that coats every noodle.
White cheddar flavor that pops: Sharp white cheddar is the main character, balanced by Fontina for melt and body.
No grainy cheese sauce: We keep the heat low when adding cheese, and you shred it yourself so it melts cleanly.
Ready fast: You can go from empty pot to full bowl in about 25 minutes, including boiling the pasta.

Pairs Well With

Storage Tips

Refrigerate: Let the mac cool, then store in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm in a saucepan over medium-low heat with a splash of milk (or a little water in a pinch). Stir often until creamy again. This sauce thickens as it sits, so don’t be shy with the splash.

Microwave: Add a small splash of milk, cover loosely, and heat in 30-second bursts, stirring between rounds.

Freezing: You can freeze it, but the texture isn’t quite as dreamy after thawing. If you do freeze, cool completely, portion into freezer containers, and freeze up to 2 months. Thaw overnight in the fridge and reheat gently with added milk.

Common Questions

What makes Panera mac and cheese so creamy?

A thickened base (roux) plus a high-melt cheese blend. Fontina helps the sauce stay smooth and velvety, while cheddar brings the flavor. Keeping the heat low when adding cheese helps prevent graininess.

Can I use pre-shredded cheese?

You can, but it’s more likely to turn a bit gritty because pre-shredded cheese is coated with anti-caking agents. If you want the closest copycat-style texture, buy blocks and shred them yourself.

Do I have to use Fontina?

Fontina is the easiest way to get that ultra-smooth melt. If you can’t find it, try Gouda, Havarti, or Monterey Jack. Keep the white cheddar though, that’s the signature.

What pasta shape is closest?

Panera’s pasta shape can vary, but small shells are commonly reported as the “closest” vibe. Elbows work beautifully at home too. Shells hold sauce in the curves, elbows give you that classic mac feel. Use what you’ve got.

Why did my cheese sauce break or look oily?

Usually the heat was too high when the cheese went in. Pull the pot off the heat, add a splash of warm milk, and whisk gently until it comes back together. It’s not a magic fix for a seriously separated sauce, but it helps more often than not. Next time, lower the heat before adding cheese and add it gradually.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for boiling pasta)
Colander
Medium to large saucepan or Dutch oven (for the sauce)
Whisk
Wooden spoon or silicone spatula
Box grater (for shredding cheese)
Measuring cups and spoons

My relationship with Panera mac is basically this: I order it, take one bite, and immediately start thinking, “I could absolutely make this at home.” Then I remember I also want it right now. So this copycat is my compromise recipe, built for the nights when you want that creamy white cheddar comfort but you also want to stay in sweatpants.

I tested this one with a couple cheese blends, and the white cheddar plus Fontina combo was the moment. It tastes familiar in the best way, like a food court memory but upgraded. Also, I fully support eating it straight out of the pot while “taste testing.” It’s called quality control.