Recipe

Panera-Inspired Broccoli Mac and Cheese

Creamy white cheddar mac with tender broccoli, inspired by Panera. Choose a quick stovetop version or a baked, bubbly upgrade with crisp edges.

By Matt Campbell

•

4.8

A close-up, photorealistic bowl of creamy white cheddar mac and cheese with bright green broccoli florets, steam rising, and a spoon resting on the rim on a wooden kitchen table with soft natural window light

Jump to Recipe

If Panera’s mac and cheese is your comfort order, this is the at-home version that gets you dangerously close to that same creamy, velvety bite, plus broccoli that actually tastes like something. I’m talking glossy sauce that clings to the noodles, mellow white cheddar flavor, and zero “brick of cheese” heaviness.

The not-so-secret move is a white cheddar + fontina blend. White cheddar brings the signature tang, fontina brings the silky melt. Add a little mustard and a tiny hit of garlic, and suddenly your kitchen smells like you made an excellent decision.

Below, you’ll find two ways: a fast stovetop version for weeknights and a baked version for when you want those cozy, crisp edges. Both start with the same core sauce, because we love options that do not require a second grocery trip.

Photorealistic kitchen counter scene with blocks of white cheddar and fontina cheese next to a box of elbow macaroni and a small bowl of broccoli florets, shot in soft natural light

Why It Works

Panera-style creaminess without the heaviness: We use a roux-based sauce, then melt in cheese off the heat which helps prevent graininess.
Better cheese melt: Fontina melts like a dream and softens sharp white cheddar’s edge for that mellow, café-style flavor.
Broccoli that stays bright: Quick blanch in the pasta water keeps florets tender, not sad and gray.
Stovetop or baked: Same base recipe, two finishes depending on your mood and your schedule.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 to 4 days. For best quality and food safety, cool it down quickly and get it into the fridge within 2 hours.

Reheat (best method): Warm in a saucepan over medium-low with a splash of milk (start with 1 to 2 tablespoons per serving). Stir often until glossy and creamy again.

Microwave: Add a small splash of milk, cover loosely, and heat in 30-second bursts, stirring each time, until steaming hot.

Freezing: You can freeze it, but creamy cheese sauces can separate a bit. If you do, freeze up to 2 months and reheat gently with extra milk while stirring like you mean it.

Common Questions

Why does Panera mac taste so creamy?

It is all about a smooth base and good melting cheeses. At home, a roux-thickened sauce plus melting the cheese off the heat helps keep it velvety. The fontina especially helps with that café-style, creamy texture.

Is this a true Panera copycat?

Think of this as Panera-inspired. Panera’s classic version is known for a white cheddar sauce and is often served with shell pasta. This recipe keeps the same cozy vibe, then adds broccoli (my favorite upgrade) and uses a white cheddar plus fontina blend for extra-silky melt at home.

Can I use pre-shredded cheese?

You can, but it is more likely to turn grainy because pre-shredded cheese is coated with anti-caking starches. For the closest result, shred your own.

Fresh or frozen broccoli?

Either works. Fresh gives the best texture. Frozen is convenient. Just thaw and drain well, then warm it in the sauce for 1 to 2 minutes so it does not water everything down.

How do I keep the sauce from getting gritty?

Use low heat when adding dairy.
Take the pot off the burner before adding cheese.
Add cheese in handfuls, stirring until melted before adding more.

Stovetop vs baked, which one is more like Panera?

The stovetop version is closest to that ultra-creamy, scoopable texture. The baked version is more mac and cheese casserole with a golden top, in the best way.

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 pasta and broccoli)
Colander
Large saucepan or Dutch oven
Whisk
Wooden spoon or silicone spatula
Box grater (for shredding cheese)
Optional: 8x8-inch, 9x9-inch, or 2-quart baking dish (for baked version)

I started making this because I love the idea of Panera mac and cheese more than I love paying for it every time the craving hits. The first time I nailed the sauce, I stood there at the stove doing that extremely normal thing where you taste, nod, then taste again just to confirm. Adding broccoli was my “let’s pretend we are being responsible” move, but now I actually prefer it this way. It breaks up the richness, adds a little bite, and makes the whole bowl feel like it has some green-light energy.

Panera-Inspired Broccoli Mac and Cheese

(4.8 Reviews)

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 6

Ingredients

Mac and broccoli

12 oz elbow macaroni (or small shells, cavatappi)
3 cups broccoli florets (bite-size)
Kosher salt (for pasta water)

Cheese sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 1/2 cups whole milk
1/2 cup heavy cream (or use more milk for a lighter option)
1 tsp Dijon mustard (or 1/2 tsp mustard powder)
1/2 tsp garlic powder
1/4 tsp onion powder (optional)
Pinch cayenne or smoked paprika (optional, for warmth)
1 to 1 1/2 tsp kosher salt (for the sauce, start with 1 tsp and adjust)
Black pepper, to taste
8 oz white cheddar, freshly shredded (about 2 cups loosely packed)
4 oz fontina, freshly shredded (about 1 cup loosely packed)
1/4 cup grated Parmesan (optional, for a savory boost)

Optional baked finish

1 tbsp butter, melted
1/2 cup panko breadcrumbs
2 tbsp grated Parmesan

A photorealistic overhead shot of a saucepan with smooth, creamy white cheese sauce being whisked, with shredded white cheddar and fontina nearby on a cutting board in a home kitchen

Instructions

Step 1: Cook the pasta and broccoli

Bring a large pot of well-salted water to a boil. Cook the macaroni until just barely al dente, about 1 minute less than the box says.
During the last 2 to 3 minutes of pasta cooking, add the broccoli florets to the same pot, cooking until bright green and crisp-tender (timing depends on floret size).
Reserve 1 cup pasta water, then drain.

Step 2: Build the creamy cheese sauce

In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute, whisking constantly, until it smells lightly toasty.
Slowly whisk in milk and cream until smooth. Bring to a gentle simmer over medium to medium-low and cook for 3 to 5 minutes until slightly thickened and silky (it should lightly coat the back of a spoon). Do not boil hard.
Whisk in Dijon, garlic powder, onion powder (if using), and cayenne or smoked paprika (if using). Season with 1 tsp kosher salt to start and black pepper. Taste and adjust salt as needed (up to 1 1/2 tsp total).
Turn off the heat and remove from the burner. Add white cheddar and fontina in handfuls, stirring until melted and smooth. Stir in Parmesan if using.

Step 3: Combine

Add drained pasta and broccoli to the sauce and fold until coated.
If the sauce feels too thick, add reserved pasta water a splash at a time until it is creamy and glossy.
Taste and adjust salt, pepper, and mustard if needed (add mustard in 1/4 tsp increments so it does not take over).

Stovetop version

Serve immediately while silky and hot. Let it sit 2 minutes so the sauce grabs the noodles.

Baked version

Heat oven to 400°F. Butter an 8x8-inch, 9x9-inch, or 2-quart baking dish.
Spoon mac and cheese into the dish.
Mix melted butter, panko, and Parmesan, then sprinkle evenly over the top.
Bake for 10 to 15 minutes until bubbling around the edges and the topping is lightly golden. Broil for 1 to 2 minutes to deepen color, watching closely.
Rest 5 minutes, then serve.

A photorealistic baked casserole dish of broccoli mac and cheese with a golden breadcrumb topping, bubbly edges, and a serving spoon scooping out a portion in warm kitchen lighting

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes