Made from everyday ingredients, this Copycat Panera Broccoli Cheddar Mac and Cheese combines classic mac and cheese with the flavors of broccoli cheddar soup for a creamy, comforting one‑pot meal. Thick, cheesy, and rich, this homemade version of Panera’s favorite is an easy weeknight dinner the whole family will enjoy.
This copycat Panera mac and cheese is my go‑to when I want something cozy and satisfying. The sauce is ultra‑creamy and coats the pasta and vegetables perfectly — you’ll want seconds.
Why You’ll Love This Mac and Cheese
- Quick and simple: you can make this at home in about the same time it would take to order out.
- Flexible: adjust heat with hot sauce or sriracha, add protein like shredded chicken or shrimp for a heartier dish, or keep it vegetarian.
- Great way to add veggies: the cheesy sauce hides the broccoli and grated carrot so picky eaters hardly notice.
Ingredients You’ll Need
- Pasta — macaroni or small shells work well. Panera uses pipe rigate but any small pasta will be fine.
- Olive oil (or other cooking oil)
- Onion — yellow or sweet, diced
- Broccoli — cut into small, bite‑size florets
- Carrot — grated (one is enough but add more if you like)
- Unsalted butter
- All‑purpose flour — for the roux
- Whole milk and heavy cream — for a rich, creamy sauce
- Salt and white pepper (white pepper keeps the sauce visually smooth)
- Onion powder and garlic powder
- Dry mustard — a good substitute for mustard seed
- Sharp yellow cheddar — freshly grated for best melting and texture
How To Make Copycat Panera Broccoli Cheddar Mac and Cheese
- In a large pot or Dutch oven, bring salted water to a boil and cook the pasta until al dente according to package directions. Drain and set aside.
- In the same pot over medium heat, add the olive oil and sauté the diced onion, broccoli, and grated carrot for 2–3 minutes. Remove and set aside.
- Wipe the pot clean, then melt the butter. Whisk in the flour gradually to make a smooth roux and cook for about one minute.
- Slowly add the milk and cream while whisking. Bring the mixture to a gentle simmer and cook 3–5 minutes until the sauce thickens. Avoid boiling.
- Whisk in salt, white pepper, onion powder, garlic powder, and dry mustard.
- Remove the sauce from heat, stir in the grated cheddar until fully melted and smooth.
- Return the pasta and sautéed vegetables to the pot, toss until everything is evenly coated with cheese sauce. Serve hot.
Recipes Variations
- Add 1–2 tablespoons of hot sauce or sriracha to the cheese sauce for a spicy kick.
- Stir in cooked protein to make the meal heartier: grilled chicken, shrimp, salmon, sliced steak, or pan‑seared tofu for a vegetarian option.
- Fold in fresh greens like spinach, arugula, or kale for extra nutrients and color.
Tips and Notes
- White pepper keeps the sauce looking smooth; use black pepper if you don’t mind dark flecks.
- Whisk the roux thoroughly so there are no flour lumps and your sauce stays silky.
- Have all ingredients measured and ready; the roux can burn if you step away.
- Cut vegetables into bite‑size pieces so they cook evenly in the brief sauté.
- Use a grater or julienne peeler to prep the carrots quickly.
How do I store leftover mac and cheese?
Let the mac and cheese cool slightly, then transfer to an airtight container and refrigerate for up to 3–4 days.
How do I reheat this one pot pasta?
Reheat on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce, or microwave in short intervals, stirring between each, until warmed through.
Can I freeze this Panera copycat mac and cheese?
Yes. Portion into freezer‑safe containers and freeze. Thaw in the refrigerator overnight and reheat gently, adding a little liquid if the sauce has thickened.
Recipe
Copycat Panera Broccoli Cheddar Mac and Cheese
Made with simple ingredients, this one‑pot broccoli cheddar mac and cheese is creamy, cheesy, and perfect for a cozy family meal.
4.46 from 42 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Ingredients
- 1 pound macaroni pasta, or small shell pasta
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cups broccoli, cut into small pieces
- 1 cup grated carrot
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 3 cups sharp yellow cheddar, freshly grated
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Sauté onion, broccoli, and grated carrot in olive oil for 2–3 minutes. Remove and set aside.
- Wipe the pot, melt butter, then whisk in flour to make a roux and cook 1 minute.
- Gradually whisk in milk and cream. Simmer 3–5 minutes until thickened, avoiding a boil.
- Stir in salt, white pepper, onion powder, garlic powder, and dry mustard.
- Remove from heat and add grated cheddar, stirring until melted and smooth.
- Return pasta and sautéed vegetables to the sauce and toss to coat. Serve immediately.
Nutrition
Serving: 1 serving
| Calories: 830 kcal
| Calories: 830 kcal
Course: One Pot
Cuisine: American
Author: Carmy
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