This Panera Mac and Cheese copycat recipe is rich, creamy, and incredibly close to the original. It’s perfect for those nights when you want that signature comfort food without leaving the house.
For someone who craves Panera Mac and Cheese often, I had to experiment with ingredients multiple times to perfect this copycat recipe. This is one of the best Panera mac and cheese copycats and so similar that I don’t even have to go through the drive thru anymore. Okay… maybe for coffee every now and then, but that’s it.
This definitely beats my homemade creamy mac and cheese recipe. Now I just need to perfect the Panera Fuji Apple Chicken Salad and I’m all set.
I’ve also perfected the Panera broccoli and cheese soup that you can try next if you’re planning Panera night at home.
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Recipe Snapshot
- Skill Level: Easy
- Cook Time: About 15 minutes
- Method: Instant Pot
- Freezer Friendly: No
- Taste: Creamy, cheesy, kid-approved comfort food
Ingredients
- Pasta shells: I used medium pasta shells, but you can also use elbow macaroni or cavatappi
- Cheeses: White American cheese and white cheddar
- Butter: Adds richness and helps create that smooth Panera texture
- Milk: Whole milk works best for the creamiest results
- Hot sauce: Just a few drops enhances the cheese flavor (it won’t taste spicy)
- Salt & pepper: To taste
- Bread crumbs: Optional, for topping if you like a little texture
How to Make Panera Mac and Cheese
Add the pasta shells to the Instant Pot and pour in 4 cups of water. Stir in the butter, then season with salt and pepper.
Close and lock the lid, then set the Instant Pot to Manual (High Pressure) for 5 minutes.
When the cooking time is finished, carefully do a quick release of the pressure and open the lid.
Pour in the milk and stir well. Add the shredded cheeses and continue stirring until the sauce is smooth and creamy. Finish by adding a few drops of hot sauce and stir to combine.
Serve immediately while warm.
Helpful Tips
- Shred cheese from a block for the best melt and taste.
- Stir continuously after adding cheese to prevent clumping.
- Add a splash or two of milk if the sauce thickens too much after sitting.
Storing Leftovers
- Refrigerator: Place leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Add a splash of milk and warm slowly on the stovetop or in the microwave, stirring occasionally to bring the creaminess back.
Frequently Asked Questions
Yes, Cook pasta on stovetop according to directions on package, drain, stir in butter, milk and cheeses until smooth.
I do not recommend freezing as it contains dairy and does not reheat well after frozen.
Recipe
Instant Pot Panera Mac and Cheese Copycat Recipe
Ingredients
- 1 lb Pasta Shells
- 8 oz White Cheddar Cheese, shredded
- 4 oz White American Cheese, shredded
- 4 Tablespoons Butter
- 2 ½ Cups Milk
- 1 Teaspoon Hot Sauce
- Salt & Pepper, to taste
- Bread Crumbs
Instructions
- Add the pasta shells to the Instant Pot and pour in 4 cups of water. Stir in the butter, then season with salt and pepper.
- Close and lock the lid, then set the Instant Pot to Manual (High Pressure) for 5 minutes.
- When the cooking time is finished, carefully do a quick release of the pressure and open the lid.
- Pour in the milk and stir well. Add the shredded cheeses and continue stirring until the sauce is smooth and creamy. Finish by adding a few drops of hot sauce and stir to combine.
- Serve immediately while warm.
Notes
- Shred cheese from a block for the best melt and taste.
- Stir continuously after adding cheese to prevent clumping.
- Add a splash or two of milk if the sauce thickens too much after sitting.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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