The Art of Ultimate Panera-Style Three-Cheese Mac and Cheese Perfection

Perfect Roux Foundation Mastery

Master the technique of creating smooth, lump-free cheese sauce base through proper roux preparation.

Cheese Melting Excellence

Learn the skill of incorporating multiple cheeses without breaking or separating the sauce.

Pasta Cooking Perfection

Perfect the method of cooking pasta to ideal al dente texture for best sauce absorption.

Temperature Control Technique

Master the art of maintaining proper heat levels for silky smooth cheese sauce consistency.

Final Assembly Strategy

Learn optimal combining techniques for perfect pasta-to-sauce ratio and texture.

Professional Mac and Cheese Mastery Secrets for Restaurant-Quality Results

Cheese Quality: Use freshly grated cheese for smoothest melting - pre-shredded contains anti-caking agents.

Temperature Control: Keep heat at medium-low when adding cheese to prevent sauce from breaking.

Pasta Choice: Cavatappi holds cheese sauce better than traditional elbow macaroni shapes.

Sauce Consistency: Add milk gradually if reheating - mac and cheese thickens as it cools.

Make-Ahead: Prepare sauce separately and combine with pasta just before serving for best results.

Cheese Ratio: Vermont white cheddar provides tang, sharp cheddar adds depth, American ensures creaminess.

Creamy Panera-Style Three-Cheese Mac and Cheese with Vermont White Cheddar

Name: Creamy Panera-Style Three-Cheese Mac and Cheese with Vermont White Cheddar
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: For the Perfect Pasta:; 1 pound cavatappi pasta (or elbow macaroni); 1 tablespoon salt for pasta water; 2 tablespoons olive oil; For the Cheese Sauce Base:; 4 tablespoons butter; 1/4 cup all-purpose flour; 3 cups whole milk, warmed; 1 cup heavy cream; For the Three-Cheese Blend:; 8 oz Vermont white cheddar, freshly grated; 6 oz aged sharp cheddar, freshly grated; 4 oz American cheese, cubed; 2 oz cream cheese, softened; For the Flavor Enhancers:; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon white pepper; 1 teaspoon salt; For the Creamy Finish:; 2 tablespoons sour cream; 1 tablespoon butter; For the Optional Toppings:; 1/2 cup panko breadcrumbs; 2 tablespoons melted butter; 1/4 cup extra grated cheddar; For the Gourmet Touches:; Fresh chives, chopped; Paprika for dusting

The ultimate comfort food featuring Panera's signature three-cheese blend with Vermont white cheddar, aged cheddar, and American cheese in a rich, creamy sauce. This restaurant-quality mac and cheese combines perfectly cooked cavatappi pasta with a luxurious cheese sauce that's both indulgent and satisfying, creating the iconic Panera experience at home with its signature creamy texture and bold cheese flavor that makes this beloved comfort food a true masterpiece.

Prep Time

10 Minutes

Cook Time

25 Minutes

Total Time

35 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Perfect Pasta:

1 pound cavatappi pasta (or elbow macaroni)

1 tablespoon salt for pasta water

2 tablespoons olive oil

For the Cheese Sauce Base:

4 tablespoons butter

1/4 cup all-purpose flour

3 cups whole milk, warmed

1 cup heavy cream

For the Three-Cheese Blend:

8 oz Vermont white cheddar, freshly grated

6 oz aged sharp cheddar, freshly grated

4 oz American cheese, cubed

2 oz cream cheese, softened

For the Flavor Enhancers:

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon white pepper

1 teaspoon salt

For the Creamy Finish:

2 tablespoons sour cream

1 tablespoon butter

For the Optional Toppings:

1/2 cup panko breadcrumbs

2 tablespoons melted butter

1/4 cup extra grated cheddar

For the Gourmet Touches:

Fresh chives, chopped

Paprika for dusting

Freshly cracked black pepper

For Special Equipment:

Large heavy-bottomed saucepan

Whisk

Fine-mesh strainer

Large pasta pot

Instructions

Bring large pot of salted water to rolling boil for pasta cooking.

Cook cavatappi pasta according to package directions until al dente texture.

Drain pasta and toss with olive oil to prevent sticking.

In heavy-bottomed saucepan, melt butter over medium heat until foaming.

Whisk in flour and cook for 2-3 minutes to create blonde roux.

Gradually add warm milk while whisking constantly to prevent lumps.

Add heavy cream and continue whisking until mixture is smooth.

Bring sauce to gentle simmer and cook for 5 minutes until thickened.

Remove from heat and add Dijon mustard and seasonings.

Add cream cheese and whisk until completely melted and smooth.

Gradually add grated cheeses, whisking after each addition until melted.

Add American cheese cubes and stir until completely incorporated.

Taste and adjust seasoning with salt and white pepper as needed.

Fold in cooked pasta until every piece is coated with cheese sauce.

Stir in sour cream and final tablespoon of butter for extra richness.

If sauce seems too thick, add splash of milk to desired consistency.

For baked version, transfer to buttered baking dish and top with breadcrumbs.

Bake at 375°F for 15 minutes until golden and bubbly on top.

Let rest for 5 minutes before serving to allow sauce to set.

Garnish with fresh chives, paprika, and black pepper before serving.

Serve immediately while hot and creamy for best texture and flavor.

Creamy Panera-Style Three-Cheese Mac and Cheese with Vermont White Cheddar

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Panera-Style Three-Cheese Mac and Cheese Perfection

Creamy Panera-Style Three-Cheese Mac and Cheese with Vermont White Cheddar

Ingredients

Instructions