Name: White Cheddar Macaroni and Cheese (Panera Copycat)
Prep time: 10 min
Cook time: 25 min
Ingredients: 16 oz. shell-shaped pasta (I used pipe rigate); 1/4 cup butter; 1/4 cup flour; 2 cups warmed milk; 1 cup pasta water, reserved; 2 cups white cheddar cheese, shredded (I used Tillamook vintage extra sharp white cheddar); 1 cup Monterey jack cheese, shredded; 1/2 cup asiago cheese, shredded; 1 tsp mustard powder; 1 tsp freshly ground pepper; 1/2 tsp salt; 1/4 tsp garlic powder

Pin70

Yum12

82 Shares

Skip the drive-thru and make this Panera copycat at home tonight. White Cheddar Macaroni and Cheese was a hit with our family. It's rich, creamy and loaded with flavour! When I first made this, I recognized the flavours but couldn't remember where I'd had it, that's until my husband reminded me. This is a direct quote "It tastes like Panera, but a hundred times better!" That's all I need to know this one's a keeper! #whitecheddar #macaronicheese #macandcheeseplease #paneracopycat

I stumbled upon this White Cheddar Macaroni and Cheese by accident. Well, wait, not the macaroni and cheese part, that was intentional, but being a Panera copycat, that part I wasn’t expecting. I’ve been wanting a stovetop macaroni and cheese recipe for years. My go-to has always been that famous blue box which I still love, but today I wanted a gooey, cheesy, rich pasta that only comes from the real deal.

I had my heart set on a white cheddar mac and cheese. I read recipes and recipes and really didn’t get anywhere. There are so many choices! So, I went with my gut and settled on cheddar, that’s the obvious choice, I added Monterey Jack into the mix, it’s creamy and melts well, then finally out of left-field some asiago, more so out of convenience than choice.

It wasn’t what I expected. I was hoping for a creamy cheddar flavour and this is definitely more distinct. I kept testing this by the spoonfuls, expecting the flavour to morph into cheddar, but then something happened. It was like my tastebuds woke up and I realized how friggin good this actually is.

I dished up my family’s portions and watch it disappear before my eyes. As I devoured my own bowlful, I said to my husband, it reminds me of something but I can’t quite put my finger on it. I suggested another restaurant but my husband nailed it. He said, and this is a direct quote: “It tastes like Panera, but a hundred times better!” Sold! Folks we have a winner. This is a stronger version of Panera’s mac and cheese and oh so good! The cheddar version can wait, this dish is our new macaroni go-to. Ready to try it for yourself?

How to make White Cheddar Macaroni and Cheese

Start by boiling the noodles, save some of the pasta water before draining, it helps thin out the cheese and creates a perfect sauce. While your pasta is boiling, grate all the cheeses so that they’re ready to go. Next, make a roux.

To make a roux, melt the butter in a large skillet and sprinkle in the flour, whisk the two together and stir constantly for three to five minutes. It’ll start to darken a bit, don’t skip this, you want the raw flour to cook. Once it’s golden brown slowly stir in the milk and whisk constantly, add in the seasoning. Make sure to keep stirring to blend together any of the little lumps that form when you add the milk. Let that cook until it starts to bubble and thickens.

Remove the skillet from the heat and mix in all the cheese. Stir until the cheese is fully melted, then add the pasta and mix that until the noodles are coated and everything is combined. Add a couple of tablespoons of the pasta water to start thinning the sauce until you reach a nice creamy consistency.

I may have created this recipe by mistake, but it’s not a mistake I’m mad about, at all. We demolished this mac and cheese. The Homemade stovetop version is so easy to make. If you haven’t tried it, don’t hold off any longer, it’s much easier than you may think. AND THE FLAVOUR! Mmmm, nothing compares to the real deal. Sorry Kraft dinner, you’ve been pushed to the back of the line.

If you love White Cheddar Macaroni and Cheese, check out these other delicious cheesy recipes, I’m sure they’ll hit the spot:

If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

Want more? Subscribe to Candy Jar Chronicles to be amongst the first to know about new content, delivered right into your inbox! To subscribe please enter your email in the subscription box located on the right-hand side of this page and press subscribe

White Cheddar Macaroni and Cheese (Panera Copycat)

My husband coined this Panera's copycat, but according to him this White Cheddar Macaroni and Cheese is way better!

Course Main Course

Keyword macaroni and cheese, panera copycat, white cheddar

Prep Time 10 minutes

Cook Time 25 minutes

Servings 8 servings

INGREDIENTS

16 oz. shell-shaped pasta (I used pipe rigate)
1/4 cup butter
1/4 cup flour
2 cups warmed milk
1 cup pasta water, reserved
2 cups white cheddar cheese, shredded (I used Tillamook vintage extra sharp white cheddar)
1 cup Monterey jack cheese, shredded
1/2 cup asiago cheese, shredded
1 tsp mustard powder
1 tsp freshly ground pepper
1/2 tsp salt
1/4 tsp garlic powder

INSTRUCTIONS

Boil the pasta according to the package direction, reserving a cup of pasta water.
In a large skillet, melt butter over medium heat, whisk in flour and continue stirring for 3-5 minutes until the roux starts to become fragrant and golden.
Slowly pour in the milk, while whisking constantly until completely smooth, continue stirring until the sauce thickens. Remove from the heat, add in all the cheese and stir until it's all melted.
Stir in the pasta, along with a couple of tablespoons of the reserved pasta. Continue adding more pasta water until it reaches a creamy consistency. Serve immediately.