When Panera dropped their broccoli cheddar mac and cheese, I knew it’d be a hit. It mixed the creamy comfort of mac and cheese with the bold taste of broccoli cheddar soup.
When it left the menu, I started testing my own version. After a few tries, I landed on a copycat recipe that really delivers the creamy, cheesy goodness I missed.
With this copycat recipe, you can bring that cozy dish home. The best part? It uses easy ingredients you probably have already.
You can tweak the flavors to match exactly what you like. I’ll show you how to make the sauce smooth, the pasta tender, and the broccoli just right.
I’ll share tips for swaps, storing leftovers, and what to serve on the side. That way, you can pull together a meal that feels just like Panera’s.
Why You Will Love Copycat Panera Broccoli Cheddar Mac and Cheese
You get the best of two favorites in one bowl. The creamy macaroni and cheese you love mixes with the flavor of broccoli cheddar soup.
It’s rich, cheesy, and still sneaks in some veggies. This recipe makes a great weeknight dinner because you can make it on the stovetop in under an hour.
You don’t need special tools, and the ingredients are easy to find. It’s flexible, too.
Swap the pasta shape, adjust the creaminess, or use vegetable broth to keep it meat-free. Leftovers reheat well, so it’s good for meal prep.
Here’s why this broccoli cheddar mac and cheese stands out:
- Comfort food classic: warm, creamy, and filling.
- Balanced flavors: sharp cheddar, tender pasta, and fresh broccoli.
- Family-friendly: kids and adults both dig it.
- Customizable: change the cheese blend or pasta type.
- Convenient: simple steps make it easy for busy nights.
When you make it at home, you control the ingredients and how much goes in. Make it extra cheesy, keep the veggies crisp, or lighten it up with less cream.
How To Make Copycat Panera Broccoli Cheddar Mac and Cheese
You bring together pasta, veggies, and a creamy cheese sauce to recreate this Panera favorite. The key is balancing sharp and mild cheeses with a smooth roux base.
Keep the broccoli and carrots tender but not mushy.
Ingredients
You need pasta, veggies, dairy, and some seasonings. Shell pasta or elbow macaroni works best since they hold the sauce well.
For veggies, grab broccoli florets, shredded carrots, and a small yellow onion. These add color and a bit of sweetness.
The sauce starts with a roux made with butter and all-purpose flour. Whisk in milk, heavy cream, and chicken broth (or vegetable broth if you want it vegetarian).
For cheese, use white cheddar, sharp cheddar, and a little white American cheese. Mixing cheeses makes the sauce extra creamy and flavorful.
Season with salt, garlic powder, onion powder, and a pinch of ground mustard or Dijon mustard.
Instruments
You don’t need fancy gear, but the right basics help.
- A large pot for boiling pasta
- A deep skillet or saucepan for the cheese sauce
- A whisk to blend the roux and liquids
- A wooden spoon or spatula for stirring
- Measuring cups and spoons for accuracy
- A colander for draining pasta
- A cutting board and sharp knife for chopping veggies
These tools help you move quickly, especially when the sauce thickens fast.
Step-By-Step Instruction
Boil your pasta in salted water until just tender. Drain and set aside.
While it cooks, sauté the onion, shredded carrots, and broccoli florets in butter until softened but still bright.
Melt more butter in the same pan. Whisk in flour to form a roux. Cook for a couple minutes to get rid of the raw flour taste.
Slowly add milk, cream, and broth while whisking to keep the sauce smooth.
Once thickened, stir in garlic powder, onion powder, mustard, and salt. Lower the heat. Add shredded white cheddar, sharp cheddar, and American cheese. Stir until creamy and melted.
Fold in the cooked pasta and veggies. Mix well so every shell gets coated in cheese sauce. Serve warm while it’s still silky.
Tips & Tricks
I’ve made this dish a bunch, and little changes can really boost the flavor and texture. No fancy tools needed, just a few tweaks.
- Pasta choice: Use elbows, shells, or cavatappi if you can’t find pipe rigate. Pick a shape that holds the sauce.
- Veggie prep: Cut broccoli into small pieces so it softens fast. Shredded carrots blend in better than big slices.
Don’t skip the small seasonings. A pinch of garlic salt adds depth. If you like a kick, try a few drops of hot sauce.
- Cheese blend: White cheddar is great, but mix in gouda or fontina for a twist.
- Sauce texture: Use both milk and cream for balance. Too much cream gets heavy, all milk feels thin.
- Broth swap: Chicken broth gives a savory base, but veggie broth keeps it vegetarian.
Reheat leftovers gently on the stove with a splash of milk. This keeps the sauce creamy.
Taste as you go, and tweak salt or spices to fit your taste.
Ingredient Substitute
Sometimes you might not have every ingredient, but you can still get close to Panera’s flavor. I’ve swapped things around when I was low on groceries, and it still came out creamy.
Some easy swaps:
- Pasta: Use shells, elbows, or penne if you can’t find pipe rigate. Pick a shape that holds the cheese sauce well.
- Broccoli: Fresh florets are best, but frozen works too. Thaw and drain well so the sauce isn’t watery.
- Cheddar cheese: Sharp cheddar is classic, but mix in mild cheddar, Monterey Jack, or white cheddar if that’s what you have.
- Milk and cream: Whole milk and heavy cream make it rich, but 2% milk or half-and-half work for a lighter dish.
- Butter and flour: These make the roux. For gluten-free, use cornstarch instead of flour.
- Carrots: Grated carrots add sweetness and color. Skip them or use shredded zucchini if you want.
- Seasonings: Onion powder and Dijon mustard add depth. No Dijon? A little yellow mustard works.
These swaps let you keep that creamy, cheesy base while using what’s in your kitchen.
What To Serve With Copycat Panera Broccoli Cheddar Mac and Cheese
When you make this at home, you’ll want a simple side to balance the creamy pasta. I think lighter sides work best.
A fresh green salad is always good. Toss mixed greens with olive oil, lemon juice, and a pinch of salt. The crisp texture and tang help cut the richness.
I also like warm bread. A crusty baguette or soft roll lets you scoop up the extra sauce. Garlic bread works if you want more flavor.
If you want more variety, add roasted veggies. Roasted carrots, zucchini, or Brussels sprouts pair well with cheddar and add color.
Here are a few easy sides:
- Mixed green salad with light vinaigrette
- Crusty bread or garlic bread
- Roasted veggies like carrots or zucchini
- Simple fruit salad for a fresh touch
These sides are quick, and let the broccoli cheddar mac and cheese shine.
How To Store Copycat Panera Broccoli Cheddar Mac and Cheese
I made a big batch the first time I tried this recipe. It stores really well if you follow a few steps.
Let the mac and cheese cool to room temp before packing it up. Use an airtight container and keep it in the fridge for up to 5 days.
To freeze, let it cool completely first. Store in freezer-safe containers or bags. It’ll keep for about 2 months.
When it’s time to reheat, use the microwave or oven. Add a splash of milk to bring back the creaminess.
- Microwave: Heat in 30-second intervals, stirring between each.
- Oven: Cover with foil and bake at 350°F until hot, usually 45–60 minutes if frozen.
You can enjoy your homemade Panera-style mac and cheese without starting from scratch every time.
Nutritional Value
When you make this Broccoli Cheddar Mac and Cheese at home, you probably want to know what you’re eating. It’s rich and creamy, not exactly the lightest meal, but you can fit it into your day if you balance things out.
A serving has nutrition similar to Panera’s. The small portion sits at about 390 calories, while a large one can go over 700.
If you serve it in a bread bowl, calories might shoot past 1,000. That’s a lot for one meal, so keep it in mind.
Here’s what you get in one cup (about 245g):
- Calories: ~380
- Fat: 22g (with about 13g saturated fat)
- Cholesterol: 65mg
- Sodium: 970mg
- Carbohydrates: 26g
- Fiber: 2g
- Sugars: 6g
- Protein: 17g
It’s definitely higher in fat and sodium. That comes from the cheese and cream, of course.
There’s a good amount of protein, though, and a bit of fiber from the broccoli.
If you want to lighten it up, try using reduced-fat cheese or less cream. You could also toss in more broccoli.
That way, you still get the flavor, just with fewer calories and less fat.
Copycat Panera Broccoli Cheddar Mac and Cheese
Equipment
- Large pot
- Medium saucepan
- Whisk
- Wooden spoon
- colander
- measuring cups/spoons
Ingredients
- 1 lb elbow macaroni or cavatappi
- 2 cups broccoli florets chopped small
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 2 cups sharp cheddar cheese shredded
- 1 cup white cheddar cheese shredded
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt & black pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente, drain, and set aside.
- In the last 2 minutes of pasta cooking, add broccoli florets to blanch, then drain with pasta.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk, heavy cream, and broth until smooth and slightly thickened.
- Add garlic powder, paprika, salt, and pepper.
- Stir in shredded cheddar and white cheddar until melted and creamy.
- Add cooked pasta and broccoli to the cheese sauce, stirring to coat evenly.
- Serve hot with extra shredded cheese on top if desired.
Notes
- Calories: 520
- Protein: 19g
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 5g
- Sodium: 680mg
