Panera Bread Broccoli Mac and Cheese Recipe
Ever since I first tried the Panera Bread Broccoli Mac and Cheese Recipe, I knew I had to recreate it at home. It’s the perfect combination of two of my favorite comfort foods: creamy mac and cheese and hearty broccoli cheddar soup.
The first time I made this copycat version, I was amazed at how close it tasted to the real thing, maybe even a little better! It’s become a dish I make when I’m craving something extra cozy and satisfying. I’m so excited to share how you can bring this deliciousness into your own kitchen.
Ingredients
Here are the ingredients you’ll need to make this copycat Panera masterpiece. Using quality ingredients will give you the best, most flavorful results.
- ¾ lb uncooked macaroni – Panera uses Pipe Rigate, but a large elbow macaroni works perfectly as a substitute.
- 8 tbsp butter, divided – This will be used for both sautéing the vegetables and creating the roux for the cheese sauce.
- ½ cup yellow onion, diced – A yellow onion provides a mild, sweet base flavor that complements the cheese.
- 1 cup carrots, shredded – Shredding the carrots helps them soften quickly and blend seamlessly into the sauce.
- 3 cups broccoli florets, finely chopped – I recommend using just the “leafy” tops of the broccoli and chopping them small for the best texture.
- ¼ cup all-purpose flour – This is the thickener for our cheese sauce, creating a classic roux.
- 1 ½ cups 2% milk – You can use whole milk for a richer sauce or skim milk for a lighter version.
- 1 cup heavy cream – This is key for achieving that signature Panera richness and velvety texture.
- ½ cup chicken broth – This adds a layer of savory depth to the sauce, just like in their broccoli cheddar soup.
- 1 tsp salt – Adjust to your taste, but this is a good starting point.
- ½ tsp white pepper – White pepper provides a milder heat than black pepper and won’t add dark flecks to your sauce.
- ½ tsp dry mustard – This little secret ingredient enhances the sharpness of the cheddar cheese.
- 1 tsp garlic powder – Adds a subtle aromatic flavor that rounds out the sauce.
- 1 tsp onion powder – Boosts the savory onion flavor throughout the dish.
- 1 cup extra-sharp white cheddar cheese, shredded – Grating your own cheese is a must for a smooth melt.
- 1 cup white American cheese, shredded – This cheese is a game-changer for creaminess and prevents the sauce from becoming grainy.
- 1 cup sharp yellow cheddar cheese, shredded – This adds the classic cheddar flavor and beautiful color.
Note: This recipe yields several servings, enough to feed a hungry family of eight or provide plenty of leftovers.
Variations
While this recipe is a spot-on copycat, you can easily tweak it to fit your preferences or what you have on hand.
- Vegetarian: To make this dish vegetarian, simply swap the chicken broth for vegetable broth or even just water. The flavor will be slightly different but still delicious.
- Add Protein: For a heartier meal, stir in some cooked, shredded chicken, crispy bacon bits, or even steamed shrimp at the end.
- Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce.
- Different Veggies: Feel free to add other finely chopped vegetables like cauliflower, bell peppers, or zucchini. Sauté them along with the onions and carrots.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
You don’t need much to whip up this cheesy dish. Here are the basic tools for the job.
- Large Pasta Pot: To cook your macaroni noodles perfectly.
- Colander: For draining the pasta once it’s cooked.
- Large Skillet or Sauté Pan: This is where you’ll sauté the veggies and build your creamy cheese sauce.
- Whisk: Essential for creating a smooth, lump-free cheese sauce.
- Cheese Grater: For shredding your own cheese, which guarantees the best melt.
How to Make Panera Bread Broccoli Mac and Cheese Recipe?
This recipe brings together the best of broccoli cheddar soup and mac and cheese into one unforgettable dish. It’s a straightforward process that delivers a restaurant-quality meal right at home.
Cook the Pasta and Veggies
First, bring a large pot of well-salted water to a boil and cook your pasta according to the package directions until al dente. While the pasta is cooking, melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the diced onion, shredded carrots, and finely chopped broccoli. Sauté for about 5 minutes, or until the vegetables have softened. Once they’re done, remove them from the skillet and set them aside in a bowl.
Make the Creamy Roux
In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Once it’s melted, whisk in the flour and cook for about 2-3 minutes, whisking constantly. This step cooks out the raw flour taste and forms the base of your sauce, known as a roux. It’s important to keep whisking so it doesn’t burn.
Build the Cheese Sauce
Slowly begin to splash in the milk, heavy cream, and chicken broth, alternating between them while whisking continuously. Keep adding the liquids in small amounts until the roux has dissolved and the mixture is smooth. Continue whisking over medium-low heat for about 5 minutes, until the sauce thickens enough to coat the back of a spoon.
Add the Cheese and Finish
Remove the pan from the heat and whisk in the salt, white pepper, dry mustard, garlic powder, and onion powder. Return the pan to low heat and add the shredded white cheddar, white American, and yellow cheddar cheeses. Stir until all the cheese is completely melted and the sauce is velvety smooth. Finally, stir the cooked vegetables and drained pasta into the cheese sauce until everything is well combined.
Additional Tips for Making this Recipe Better
I’ve made this recipe quite a few times, and I have some personal tips to help you get it just right on the first try.
- I can’t emphasize this enough: shred your own cheese! Pre-shredded cheese is coated with powders to prevent clumping, which makes it resistant to melting smoothly. A block of cheese and a grater are your best friends for a creamy sauce.
- I find that chopping the broccoli florets very finely helps them integrate into the sauce better, giving you a hint of veggie in every cheesy bite without being overwhelming.
- When making the cheese sauce, have all your liquids and grated cheeses measured and ready to go. The process moves quickly, and being prepared prevents anything from sticking or burning.
- Don’t rush the roux. Cooking the butter and flour mixture for a couple of minutes is key to developing flavor and ensuring your sauce doesn’t have a pasty taste.
How to Serve Panera Bread Broccoli Mac and Cheese?
This broccoli mac and cheese is a showstopper all on its own, served hot and bubbling in a bowl. To elevate it, you can top it with extra shredded cheddar cheese, some crunchy breadcrumbs, or a sprinkle of fresh parsley. For a full meal experience reminiscent of Panera, serve it with a crusty baguette for dipping or alongside a simple side salad with a tangy vinaigrette.
Nutritional Information
Here is a general look at the nutritional content per serving for this recipe.
- Calories: 679 kcal
- Protein: 24.7g
- Carbohydrates: 70.1g
- Fat: 33.4g
Make Ahead and Storage
This mac and cheese is just as good the next day, making it great for meal prep.
To store, allow the mac and cheese to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
For freezing, portion the cooled mac and cheese into freezer-safe containers. It can be frozen for up to 2 months. Be aware that the sauce may separate slightly upon reheating, but it will still be delicious.
To reheat, you can warm it in the microwave, adding a splash of milk or broth to loosen the sauce. You can also reheat it on the stovetop over low heat, stirring frequently until heated through.
Why You’ll Love This Recipe?
There are so many reasons to fall in love with this homemade version of a Panera classic.
- Tastes Just Like the Original: This copycat recipe nails the flavor and texture of Panera’s famous dish, allowing you to enjoy your favorite comfort food anytime.
- Rich, Creamy, and Cheesy: The blend of three cheeses creates an incredibly smooth and flavorful sauce that’s pure comfort in a bowl.
- Sneaks in Veggies: It’s a fantastic way to get kids (and adults!) to eat their vegetables. The finely chopped broccoli and carrots blend beautifully into the cheesy goodness.
- Perfect for Any Occasion: Whether you need an easy weeknight dinner, a crowd-pleasing potluck dish, or a cozy meal for a rainy day, this recipe is a guaranteed hit.
