Panera-Style Mac and Cheese with Silky White Cheddar

Why You’ll Love This Recipe

• Ultra-silky, spoon-coating white cheddar sauce that stays creamy and glossy.
• Familiar Panera-style flavor using simple supermarket ingredients.
• Off-heat cheese melt prevents graininess and gives a luxurious texture.
• Ready in 30 minutes and perfect for weeknights or game day.

Grocery List

• Produce: Chives (optional garnish)
• Dairy: Unsalted butter, whole milk, sharp white cheddar (block), cream cheese or white American cheese (optional)
• Pantry: Elbow macaroni, all-purpose flour, Dijon mustard, kosher salt, white or black pepper, garlic powder (optional)

Full Ingredients

Pasta

• 1 lb (450 g) elbow macaroni
• 4 quarts (3.8 L) water
• 2 tbsp kosher salt (for the pasta water)

Ultra-Silky White Cheddar Cream Sauce

• 4 tbsp (56 g) unsalted butter
• 1/4 cup (30 g) all-purpose flour
• 4 cups (960 ml) whole milk, warmed until steaming
• 12 oz (340 g) sharp white cheddar, freshly shredded
• 2 oz (55 g) cream cheese or white American cheese, cubed (optional but highly recommended for extra silkiness)
• 1 tsp Dijon mustard
• 1 to 1 1/4 tsp kosher salt, or to taste
• 1/2 tsp ground white pepper (or 1/4–1/2 tsp black pepper)
• 1/8 tsp garlic powder (optional)

Optional Finishes

• Chives, finely sliced
• Extra shredded white cheddar for serving

Step-by-Step Instructions

Step 1: Prep and warm your dairy

Finely shred the white cheddar (freshly shredded melts smoother than pre-shredded). Cube the cream cheese or white American if using. Warm the milk in a small saucepan or microwave until steaming but not boiling; warm milk helps the sauce emulsify without lumps.

Step 2: Cook the pasta

Bring 4 quarts of water to a rolling boil. Stir in 2 tablespoons kosher salt, then add the elbow macaroni. Cook until just shy of al dente, about 6–7 minutes (check your package and subtract 1 minute). Reserve 1 cup of the starchy pasta water, then drain.

Step 3: Make a blond roux

In a heavy 4-quart pot over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 2 minutes until the mixture is foamy and smells nutty but has not browned. This roux is the base that keeps your sauce velvety.

Step 4: Build the béchamel

Slowly pour in the warm milk while whisking vigorously to avoid lumps. Bring to a gentle simmer over medium-low heat, whisking often, until the sauce thickens enough to coat the back of a spoon, 3–5 minutes. Whisk in the Dijon, salt, pepper, and garlic powder (if using). Keep the heat gentle—do not boil.

Step 5: Gentle, off-heat cheese melt

Remove the pot from the heat. Whisk in the cream cheese or white American (if using) until fully melted. Add the shredded white cheddar by small handfuls, whisking between additions until completely smooth and glossy. If the sauce seems too thick, whisk in a splash of milk.

Step 6: Toss with pasta and finish on low

Add the drained pasta to the sauce and stir to coat. If needed, loosen with reserved pasta water (start with 2–4 tablespoons) until the sauce clings like satin. Set the pot over the lowest heat for 30–60 seconds, stirring constantly, to re-warm—do not let it simmer. Taste and adjust seasoning. Serve immediately, topped with chives and a pinch of pepper.

Pro Tips

• Shred from a block: pre-shredded cheese has anti-caking agents that can make sauces grainy.
• Warm your milk: adding cold milk to a roux can cause lumps and slows thickening.
• Cheese goes in off heat: this is the key to an ultra-smooth, glossy sauce.
• Adjust texture with pasta water: the starch keeps the sauce silky without thinning the flavor.
• Extra insurance: if you have it, whisk 1/2 tsp sodium citrate into the warm milk before adding cheese for a fail-safe, restaurant-smooth melt.

Variations

• Broiled Crunch Top: Spoon mac into a broiler-safe dish, top with 1 cup buttered panko and 1/2 cup shredded cheddar, and broil 1–2 minutes until golden.
• Bacon & Scallion: Fold in 6 slices crisp-cooked, crumbled bacon and 1/2 cup sliced scallions; add a pinch of smoked paprika.
• Roasted Broccoli Lemon: Stir in 2 cups roasted broccoli florets and finish with 1/2 tsp lemon zest for brightness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk, stirring until creamy; avoid boiling. Freezing is not recommended (the sauce can break). Make-ahead tip: cook the roux and milk (béchamel) up to 3 days in advance; cool and refrigerate. Reheat gently, then remove from heat and melt in the cheese just before serving for the freshest, creamiest texture.

Nutrition (per serving)

Approximate for 1 of 6 servings (base recipe, no optional add-ins): 685 calories; 31 g fat; 68 g carbohydrates; 29 g protein; 2 g fiber; 7 g sugar; 750 mg sodium. Values will vary based on brands and exact salt levels.