Go Back

Copycat Panera Mac and Cheese

A comforting and creamy homemade version of the beloved Panera mac and cheese that's quick and easy to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 ounces elbow macaroni Cook according to package instructions.
  • 2 tablespoons butter Melt in a saucepan.
  • 2 tablespoons all-purpose flour Used to make a roux.
  • 2 cups milk Gradually added to the roux.
  • 8 ounces white cheddar cheese, shredded For a creamy sauce.
  • Salt and pepper to taste For seasoning.

Method
 

Cooking the Macaroni
  1. Cook the elbow macaroni according to the package instructions, then drain well and set aside.
Making the Cheese Sauce
  1. In a large saucepan, melt the butter over medium heat until bubbly.
  2. Whisk in the flour and cook for 1-2 minutes to eliminate the raw taste of the flour.
  3. Gradually whisk in the milk, stirring constantly until the mixture thickens and becomes creamy.
  4. Remove from heat and stir in the shredded white cheddar cheese until it melts and combines smoothly.
Combining and Serving
  1. Gently mix the cheese sauce with the cooked macaroni, ensuring every piece is well coated.
  2. Season with salt and pepper to your liking, and serve warm.

Notes

Store leftovers in an airtight container and refrigerate for 3-4 days. Reheat gently with a splash of milk. Freeze for up to three months in a freezer-safe container.