White Cheddar Mac and Cheese {Panera Copycat}

White Cheddar Mac and Cheese (Panera Copycat) is an easy homemade macaroni and cheese recipe with a rich, creamy white cheddar cheese sauce, tender pasta shells, and just 6 ingredients. Ready in about 30 minutes, this Panera-inspired mac and cheese is perfect for a quick family dinner, comforting side dish, or customizable meal with your favorite toppings.

This White Cheddar Mac and Cheese is rich, creamy, cheesy, and ridiculously easy to make from scratch! Inspired by the popular Panera Bread mac and cheese, this homemade version has tender pasta coated in a smooth, velvety white cheddar cheese sauce. Even better, you only need 6 simple ingredients and about 30 minutes to make it!

If you love Panera mac and cheese but don’t always feel like heading to the restaurant, this easy copycat recipe is for you. It’s made right on the stovetop, with no baking required, and you can customize it with everything from crispy bacon and broccoli to chicken and a little hot sauce.

As I’ve mentioned before, our family goes to Panera often. It’s quick, convenient, and everyone can usually find something they love. But sometimes it’s just easier to make our favorites at home! I’ve already shared a few other Panera-inspired recipes, including Kitchen Sink Cookies, Broccoli Cheddar Soup, Pumpkin Muffins, and Cranberry Orange Muffins. So, naturally, I had to try making my own version of their famous white cheddar macaroni and cheese.

Is this homemade mac and cheese exactly like Panera’s? I’d say it’s pretty close, although everyone has their own opinion! My goal was to create a similar creamy texture and white cheddar flavor without a long ingredient list or complicated cooking techniques.

When I developed this recipe, I looked at the ingredients listed on Panera’s website. At the time, I remember seeing pasta, Vermont white cheddar, milk, cream, oil, butter, concentrated skim milk, salt, skim milk, cornstarch, and flour.

Rather than using several different milk and cream products, I simplified things with half & half. It gives the homemade cheese sauce a wonderfully rich, creamy consistency without making the recipe complicated.

I also stuck with white cheddar cheese instead of adding several different cheeses. You’ll find other Panera copycat mac and cheese recipes that include mustard, hot sauce, or additional cheeses. Those can all be delicious, but I wanted to keep this version simple and let the cheddar flavor shine.

And the best part? Once you know how to make this easy white cheddar cheese sauce, you can use it as the starting point for all kinds of homemade macaroni and cheese creations!

What I Love About This Recipe

• Only 6 ingredients! You don’t need a long shopping list or anything particularly fancy to make this homemade White Cheddar Mac and Cheese. Just pasta, butter, flour, half & half, white cheddar, and salt. Simple ingredients that come together for some seriously good comfort food.
• Ready in about 30 minutes. This easy stovetop mac and cheese is perfect when you want something homemade without spending hours in the kitchen. You can prepare the cheese sauce while the pasta cooks, which saves time. It’s a great option for busy weeknights, last-minute dinners, or a quick side dish.
• SO creamy and cheesy! The homemade white cheddar cheese sauce is smooth, rich, and loaded with flavor. There’s plenty of sauce to coat every little piece of pasta. If you’re a fan of extra creamy mac and cheese like the kind served at Panera Bread, you’re going to love this one!
• Easy to customize. Keep it simple with just pasta and cheese, or turn it into a complete meal with chicken, bacon, broccoli, or your favorite vegetables. You can also experiment with seasonings, sauces, and different cheeses. It’s one of those recipes you can make a little differently every time.
• A fun Panera copycat recipe. I love being able to recreate restaurant favorites at home! This homemade version is inspired by Panera’s popular white cheddar mac and cheese but uses everyday ingredients and a straightforward cooking method. You can even serve it in a bread bowl for that restaurant-style experience.

Equipment You May Need

• Large Pot: For boiling the pasta until al dente. Choose one with plenty of room for the pasta to cook evenly.
• Large Deep Skillet or Pot: For preparing the homemade white cheddar cheese sauce and mixing everything together.
• Small Saucepan or Microwave-Safe Bowl: For warming the half & half before adding it to the sauce.
• Whisk: Helps combine the butter, flour, and half & half into a smooth sauce without lumps.
• Cheese Grater: For shredding a block of white cheddar cheese. Freshly shredded cheese generally melts better than the packaged shredded kind.
• Colander: For draining the cooked pasta.
• Measuring Cups and Spoons: To measure the ingredients.
• Large Spoon or Spatula: For stirring the pasta into the creamy cheese sauce.

(Full printable recipe card is at bottom of post.)

White Cheddar Mac and Cheese Ingredients

You only need six ingredients to make this easy homemade Panera copycat mac and cheese recipe! The exact measurements are in the printable recipe card at the bottom of the post.

• Pipettes: These small, curved, pipe-shaped pasta pieces are similar to the pasta used in Panera mac and cheese. Their shape is perfect for catching all that creamy cheese sauce. Small shells, elbows, or another short pasta shape also work well.
• Unsalted Butter: Butter adds richness and combines with the flour to create the base of the cheese sauce. Using unsalted butter lets you control the amount of salt in the finished dish.
• All-Purpose Flour: The flour thickens the sauce and helps give it that smooth, creamy consistency. Cooking it briefly with the butter also helps eliminate the raw flour taste.
• Half & Half: My easy shortcut for creating a rich cheese sauce without needing several different dairy ingredients. Half & half is a mixture of milk and cream, so it adds creaminess without requiring you to measure both separately.
• White Cheddar Cheese: The star ingredient! I recommend buying a block of white cheddar and shredding it yourself. Vermont white cheddar is a great choice for that Panera-inspired flavor. Mild white cheddar makes a smoother, more mellow-tasting sauce, while sharp white cheddar gives the mac and cheese a stronger, tangier cheese flavor.
• Salt: Brings out the flavor of the cheddar cheese and balances the richness of the sauce.
• Toppings (optional): You can also add your favorite toppings or mix-ins, including cooked bacon, chicken, broccoli, vegetables, herbs, and seasonings.

How to Make White Cheddar Mac and Cheese

Making homemade White Cheddar Mac and Cheese from scratch is easier than you might think! You’ll cook the pasta, prepare a simple cheese sauce, and mix everything together. No oven, complicated ingredients, or boxed cheese sauce required.

Step One: Cook the Pasta.
Cook the pipettes or your favorite small pasta according to the package directions until al dente. Drain the pasta and set it aside while you finish the cheese sauce.

Step Two: Warm the Half & Half.
Meanwhile, heat the half & half in a microwave-safe bowl in the microwave until hot but not boiling, stirring as needed. You can also warm it in a small saucepan on the stovetop. Adding warm half & half helps it combine more smoothly with the butter and flour mixture.

Step Three: Make the Creamy Sauce.
In a large pot or deep skillet over low heat, melt the butter and add the flour. Cook for about 2 minutes while whisking. Slowly pour in the warm half & half, whisking constantly to smooth out any lumps. Continue cooking for another minute or two until the sauce becomes thick and smooth.

Step Four: Add the White Cheddar Cheese.
Turn off the heat and stir in the shredded white cheddar cheese and salt until the cheese melts and the sauce is smooth. Adding the cheese with the heat turned off helps prevent the sauce from becoming grainy or separating. You should have a rich, creamy white cheddar cheese sauce.

Step Five: Combine the Pasta and Cheese Sauce.
Add the drained cooked pasta to the cheese sauce and stir until everything is well coated. Continue stirring for a minute or two so the pasta can absorb some of the sauce. Serve immediately while the mac and cheese is hot, creamy, and delicious!

(Full printable recipe card with full details is at bottom of post.)

Serving Suggestions

This homemade White Cheddar Mac and Cheese is delicious all on its own, but it’s also the perfect starting point for all kinds of easy dinners. Serve it as a main dish, a side dish, or load it up with your favorite toppings. You can even create a DIY mac and cheese bar and let everyone customize their own bowl! Here are some of my favorite ideas.

• BBQ Chicken Mac and Cheese: Add precooked shredded or chopped chicken, crispy bacon, onions, and your favorite BBQ sauce. Pulled pork also works great! For extra flavor, try adding some of my Pickled Onions.
• Broccoli White Cheddar Mac and Cheese: Stir in cooked broccoli florets for an easy way to add vegetables. Broccoli and cheddar are such a delicious combination! You can also add cooked chicken for a heartier meal.
• Bacon White Cheddar Mac and Cheese: Top with crispy cooked bacon pieces and a little extra shredded cheddar. Chopped green onions or chives make a tasty finishing touch.
• Buffalo Chicken Mac and Cheese: Add precooked shredded chicken, Homemade Buffalo Sauce, celery, carrots, and blue cheese crumbles. Great for anyone who likes a little heat! Drizzle a little blue cheese dressing on top.
• Mexican-Inspired Mac and Cheese: Mix in cooked ground beef or chicken, taco seasoning,, chopped tomatoes, and avocado. A little salsa or hot sauce is delicious too.
• Cajun Shrimp Mac and Cheese: Add precooked shrimp, sautéed peppers, onions, and Cajun seasoning for a flavorful twist.
• Panera-Style Mac and Cheese Bread Bowl: Spoon the warm, creamy macaroni and cheese into a hollowed-out bread bowl for a fun restaurant-inspired meal. Don’t forget the extra bread for dipping into that delicious cheese sauce!

Quick Tips for Best Results

• Shred your own cheese. This is one of my biggest tips for making smooth, creamy White Cheddar Mac and Cheese! A block of cheese generally melts better than preshredded cheese, which can contain anti-caking ingredients.
• Use good-quality white cheddar. Vermont white cheddar is a great choice for a Panera-inspired flavor. Mild cheddar will give you a more mellow cheese sauce, while sharp cheddar creates a bolder flavor.
• Don’t overcook the pasta. Cook it al dente according to the package directions. The pasta will continue absorbing some of the sauce after you mix everything together.
• Warm the half & half first. Adding warm dairy gradually to the butter and flour mixture makes it easier to create a smooth sauce. Whisk constantly to help prevent lumps.
• Keep the heat low when making the sauce. You don’t want to scorch the butter and flour or boil the dairy. Gentle heat helps everything combine smoothly.
• Turn off the heat before adding the cheese. High heat can cause cheddar cheese to separate or become grainy. Stir the shredded cheese into the hot sauce after removing it from the heat.
• Expect plenty of cheese sauce. This recipe has a high sauce-to-pasta ratio, which is part of what makes it so creamy! Stir the pasta in the sauce for a minute or two so it absorbs some of that cheesy goodness. If you prefer less sauce and more pasta, you can double the amount of pasta.
• Serve immediately. Homemade mac and cheese is usually at its creamiest right after cooking. The sauce will continue thickening as it cools.
• Want to make baked White Cheddar Mac and Cheese? You can experiment with transferring the prepared macaroni and cheese to a baking dish, topping it with more shredded cheese, and baking at about 350 degrees F for roughly 30 minutes. Keep in mind that baking will change the texture and may make the sauce less creamy.
• Have fun with the toppings and mix-ins! Cooked bacon, broccoli, chicken, herbs, spices, hot sauce, and Dijon mustard are all delicious possibilities. Just make sure meats and vegetables are cooked before adding them.

White Cheddar Mac and Cheese FAQ

How should I store this mac and cheese?
Store leftover mac and cheese in an airtight container in the refrigerator once it has cooled enough to refrigerate safely. Refrigerate within 2 hours of cooking. The pasta will continue absorbing some of the cheese sauce as it sits, so leftovers generally won’t be quite as creamy as the freshly made version. For the best texture, I recommend enjoying this recipe right after cooking.

Can I freeze mac and cheese?
You can freeze it, but I wouldn’t recommend it if you’re looking for the same rich, creamy texture. Homemade cheese sauces made with dairy can separate or become grainy after freezing and thawing. The pasta can also become softer. If you do freeze leftovers, use an airtight freezer-safe container and thaw in the refrigerator before reheating. Just don’t expect it to taste exactly like freshly made mac and cheese!

Can I make White Cheddar Mac and Cheese ahead of time?
You can make it ahead, but it’s best served fresh. The pasta absorbs the cheese sauce as it sits, so the macaroni and cheese may become thicker and less creamy after refrigeration. If you’re preparing it in advance, store it properly in the refrigerator and reheat gently with a little additional half & half or milk to help loosen the sauce.

How long will mac and cheese last?
Leftover homemade mac and cheese will generally keep for about 3-4 days in the refrigerator when stored properly in an airtight container. For the best flavor and creamy texture, I recommend eating it sooner rather than later. If it develops an unusual smell, appearance, or texture, discard it.

Substitutions?
You can substitute another small pasta shape, such as shells, elbow macaroni, or cavatappi, for the pipettes. Instead of white cheddar, try another good melting cheese, such as Gouda, American, or Swiss, although the flavor will be different. You could also use a combination of milk and cream instead of half & half. I recommend making the recipe as-is first before experimenting with substitutions.

Can I use low-fat ingredients?
You can experiment with lower-fat dairy products or cheeses, but the finished mac and cheese may not be as creamy. Low-fat cheese generally doesn’t melt quite as smoothly as regular cheese, and lower-fat milk can make the sauce thinner and less rich. If you have a reduced-fat cheese that you know melts well, you could try it, but I haven’t tested that substitution with this exact recipe.

What else can I add to this recipe?
SO many things! Cooked bacon, chicken, broccoli, shrimp, pulled pork, sautéed vegetables, and fresh herbs are all delicious additions. You can also experiment with seasonings, hot sauce, Dijon mustard, BBQ sauce, or other condiments. I recommend adding fully cooked meats and vegetables after the pasta and cheese sauce are combined. Check out my 50+ Ways to Make Mac and Cheese Better for even more ideas.

What should I serve this mac and cheese with?
What goes with mac and cheese? For a full meal, you could serve this with a light salad or green vegetable (like these Roasted Brussels Sprouts or Italian Green Beans).

Didn’t turn out, what went wrong?
If your mac and cheese turned out grainy, the cheese may have gotten too hot or not melted smoothly. Be sure to turn off the heat before adding the shredded cheddar and use freshly shredded cheese when possible. If the sauce is lumpy, whisk the warm half & half into the butter and flour mixture slowly and continuously. If the sauce seems too thick, a little additional warm half & half may help loosen it. If the pasta is mushy, make sure you cook it only until al dente before combining it with the sauce.

Why is my mac and cheese sauce too thick?
The cheese sauce will naturally thicken as it cools and as the pasta absorbs some of the liquid. If it becomes thicker than you’d like, try stirring in a little warm half & half until it reaches your preferred consistency. Add only a small amount at a time so the sauce doesn’t become too thin.

Why is my mac and cheese sauce too thin?
The sauce may need a little more time to thicken before you add the cheese. Make sure you cook the butter and flour mixture for about 2 minutes, then cook the sauce with the warm half & half for another minute or two until thick and smooth. Also remember that the pasta will absorb some of the sauce after you combine everything. This recipe intentionally makes plenty of creamy cheese sauce!

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – This would be a tough one to make vegan.

Vegetarian – It’s vegetarian.

Low-Carb – You can try a lower-carb pasta or zoodles (zucchini noodles). There’s not a lot of flour in this recipe, but you could try another thickener instead of the butter/flour.

Gluten-Free – Use a gluten-free pasta or zoodles (zucchini noodles).

Other Recipes You May Enjoy

If you love this creamy White Cheddar Mac and Cheese, here are a few more easy comfort food recipes to try!

• Slow Cooker Buffalo Chicken Mac and Cheese – A fun, cheesy twist on classic macaroni and cheese with Buffalo chicken flavor.
• Broccoli Cheddar Soup – Another delicious Panera-inspired favorite with plenty of cheesy goodness.
• Instant Pot Chicken Alfredo – An easy, creamy pasta dinner made in the pressure cooker.
• Chicken Cordon Bleu Pasta Casserole – A hearty baked pasta dish with chicken, ham, and plenty of flavor.

Hope you enjoy this homemade Panera Copycat White Cheddar Mac and Cheese recipe. Tell me in the comments what kind of toppings you put on it!

You might also like this Instant Pot Chicken Alfredo!