White Cheddar Mac And Cheese {Panera Copycat} Recipe

I’ve cracked the code on that ultra-creamy Panera-style white cheddar mac and cheese, and this homemade version is rich, silky, and loaded with cheesy goodness. One bite and you’ll see why it disappears fast.

I’m obsessed with this White Cheddar Mac and Cheese because it hits that Panera craving without making me leave my kitchen. I love the way the white cheddar turns every bite rich, sharp, and creamy with just enough tang to keep me going back for one more scoop.

But let’s be honest, I never stop at one. The elbow macaroni grabs all that glossy cheese sauce and I’m not mad about it.

And the flavor? Big, bold, and way better than anything sitting under a heat lamp.

Simple. Cheesy.

Exactly what I want when mac and cheese is the point.

Ingredients

• Elbow macaroni grabs the sauce, so every bite feels extra creamy and cozy.
• Butter starts the whole comfort-food vibe.

  Rich, simple, and totally necessary.

• Flour helps thicken the sauce so it’s smooth, not watery or sad.
• Whole milk keeps things creamy without making it taste too heavy.
• Half and half adds that Panera-style richness you’ll notice right away.
• Cream cheese makes the sauce extra silky, with a tiny tangy kick.
• White cheddar is the main event.

  Sharp, melty, and super comforting.

• Parmesan brings salty depth, so the cheese sauce doesn’t taste flat.
• Dry mustard powder adds a little zip, but it doesn’t taste mustardy.
• Garlic powder gives background flavor without taking over the whole bowl.
• Onion powder adds warmth.

  Basically, it makes everything taste more complete.

• Smoked paprika adds color and a soft smoky note.

  Plus, it’s pretty.

• Cayenne brings gentle heat if you want a tiny little kick.

Ingredient Quantities

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all purpose flour
• 3 cups whole milk
• 1 cup half and half
• 8 ounces cream cheese, room temperature
• 12 ounces shredded white cheddar (about 3 cups), packed
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dry mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• Pinch of cayenne pepper, optional

How to Make this

1. Preheat a large pot of salted water to a boil and cook 1 pound elbow macaroni until very al dente according to package directions, drain and set aside.

2. In the same pot over medium heat melt 4 tablespoons unsalted butter.

3. Sprinkle in 1/4 cup all purpose flour and whisk continuously for 1 to 2 minutes to form a light roux without browning.

4. Slowly whisk in 3 cups whole milk and 1 cup half and half, bring the mixture to a gentle simmer while whisking until it thickens and is smooth.

5. Reduce heat to low and add 8 ounces cream cheese, whisking until fully melted and incorporated.

6. Stir in 12 ounces shredded white cheddar (about 3 cups) and 1/2 cup grated Parmesan cheese a handful at a time until melted and the sauce is silky.

7. Season the cheese sauce with 1 teaspoon dry mustard powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, and a pinch of cayenne pepper if using; taste and adjust seasoning.

8. Add the drained macaroni to the sauce and stir gently until every piece is coated and heated through, cooking 1 to 2 minutes more so the pasta finishes cooking in the sauce.

9. Serve immediately while creamy and hot, adjusting salt and pepper to taste.

Equipment Needed

1. Large stock pot with lid
2. Colander or strainer
3. Whisk
4. Silicone spatula or wooden spoon
5. Measuring cups and measuring spoons
6. Box grater or shredded cheese-ready prepped bowl
7. Chef knife (for cutting cream cheese if needed)
8. Heatproof serving spoon

FAQ

White Cheddar Mac And Cheese {Panera Copycat} Recipe Substitutions and Variations

• Elbow macaroni: swap with cavatappi, shells, or penne for similar texture and good sauce cling.
• Whole milk and half and half: use 2 cups whole milk plus 1 cup heavy cream or 3 cups evaporated milk diluted with 1 cup water for comparable richness.
• Cream cheese: replace with mascarpone or Neufchatel for a similar creamy tang with slightly less fat from Neufchatel.
• Shredded white cheddar: use sharp yellow cheddar, a mix of mild cheddar and Monterey Jack, or a 50/50 blend of cheddar and Gruyere for a nuttier flavor.

Pro Tips

1. Cook the pasta a touch under al dente so it finishes in the sauce without getting mushy. Rinse is not necessary, but toss the drained macaroni with a tiny drizzle of butter or a splash of milk to prevent sticking while you finish the sauce.

2. Warm the milk and half and half slightly before adding them to the roux. That reduces lumps and shortens the time to a silky, smooth sauce. If a few lumps appear, whisk vigorously or pass the sauce through a fine mesh strainer.

3. Add the cheeses gradually and keep the heat low while melting. High heat makes cheddar seize and turn grainy. Shred your own cheddar from a block for best melt and flavor; pre-shredded cheese often contains anti-caking agents that hinder creaminess.

4. If the sauce ends up too thick after combining with the pasta, loosen it with reserved pasta cooking water or a splash of warm milk. Adjust seasoning at the end; a little extra salt, acid like a squeeze of lemon, or a few drops of hot sauce can brighten the finished dish.