Copycat Panera Broccoli Cheddar Mac and Cheese Recipe

There are some flavor combinations that are just meant to be. Peanut butter and jelly, tomato soup and grilled cheese, and for me, a chilly afternoon and a bowl of something warm and cheesy. For years, my go-to treat on a busy shopping day was swinging by Panera for their broccoli cheddar mac and cheese. It was the perfect reward, a creamy, comforting hug in a bowl.

I loved it so much, I knew I had to recreate it at home. My first few attempts were good, they were very close to the original. But I’m the kind of gal who can’t leave well enough alone. It needed a little something extra, a whisper of a flavor that would make you pause and say, “Wow, what is that?”

After a little kitchen tinkering, I found it. One teaspoon of smoked paprika. It doesn’t scream for attention, but it adds this incredible, subtle warmth and smoky depth that beautifully complements the sharp cheddar and sweet carrots. It’s the secret that takes this copycat Panera broccoli cheddar mac and cheese from a great replica to a dish that’s truly special and all your own.

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Why This Copycat Panera Broccoli Cheddar Mac and Cheese Recipe Works

The original Panera dish is a runaway hit for a reason. It masterfully combines two of the most beloved comfort foods on the planet: classic macaroni and cheese and creamy broccoli cheddar soup. It’s a concept that is pure genius, delivering savory, cheesy goodness with the added bonus of veggies. It’s the kind of meal that feels both indulgent and a little bit wholesome.

When you bring this recipe into your own kitchen, you gain the power to elevate it. The biggest advantage is ingredient control. Instead of mystery cheese product, you get to use high-quality, sharp cheddar that you shred yourself. This is a game-changer, as freshly shredded cheese melts into a perfectly smooth, velvety sauce without the graininess you can get from pre-shredded bagged cheeses.

But the real magic in my version comes from that little twist I mentioned, the smoked paprika. This isn’t just a random addition. The gentle smokiness provides a beautiful counterpoint to the richness of the cream and cheddar, preventing the dish from feeling too heavy. It adds a layer of complexity and a warm, aromatic quality that makes the whole dish taste more sophisticated. The paprika deepens the savory notes of the cheese and broth, making every bite more memorable than the last. This recipe doesn’t just mimic the original, it builds upon a great idea and makes it truly unforgettable.

Ingredients for Copycat Panera Broccoli Cheddar Mac and Cheese

The beauty of this recipe is that it uses simple, accessible ingredients to create something spectacular. The key is using quality ingredients, especially when it comes to the cheese. That’s where you’ll get that signature creamy texture and rich flavor we’re all after.

My special ingredient, the smoked paprika, is what really sets this recipe apart. It adds a subtle, smoky depth that you just can’t get otherwise. Make sure you’re using smoked paprika, not the sweet or hot varieties, as they have completely different flavor profiles. It’s that little secret that will have everyone asking for your recipe.

And please, I beg you, shred your own cheese! Pre-shredded cheeses are coated in starches like potato starch or cellulose to prevent clumping, and those additives will make your beautiful cheese sauce grainy. Taking a few extra minutes to shred a block of cheese is the single most important step for achieving that perfectly smooth, luscious Panera texture.

• 1 lb pipe rigate pasta (or medium shells)
• 4 tbsp unsalted butter
• 1/2 cup yellow onion, finely diced
• 1 cup shredded carrots
• 3 cups broccoli florets, chopped into small, bite-sized pieces
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 1/2 cups heavy cream
• 1/2 cup low-sodium chicken or vegetable broth
• 1 tsp smoked paprika (the twist ingredient)
• 1 tsp garlic powder
• 1/2 tsp dry mustard powder
• 1/2 tsp white pepper
• 1 tsp salt (or to taste)
• 2 cups sharp white cheddar cheese, freshly shredded
• 2 cups sharp yellow cheddar cheese, freshly shredded

Step-by-Step Instructions For Making Copycat Panera Broccoli Cheddar Mac and Cheese

Making this dish is a straightforward process, but paying attention to a few key techniques will guarantee a flawless result every time. I recommend using a heavy-bottomed pot or a Dutch oven for this recipe. They distribute heat so evenly, which is crucial for building a smooth sauce and preventing scorching.

Remember to have all your ingredients prepped and ready to go before you start. This is what chefs call “mise en place,” and it makes the whole cooking process feel calm and collected, not chaotic. You’ll be whisking and stirring, so you want everything within arm’s reach.

Step 1: Cook the Pasta and Blanch the Broccoli

Start by getting a large pot of water on the boil and salt it generously. It should taste like the sea! This seasons the pasta from the inside out. Cook your pipe rigate or shells according to the package directions until they are just al dente. This is important because the pasta will continue to cook a little when you add it to the hot cheese sauce. In the last three minutes of the pasta’s cooking time, toss in your chopped broccoli florets. This is a fantastic little shortcut that perfectly blanches the broccoli so it’s tender-crisp, not mushy, and you don’t have to dirty another pot. Once done, drain everything together and set it aside.

Step 2: Sauté the Vegetables

Using the same pot (I love a one-pot meal!), melt your butter over medium heat. Once it’s shimmering, add the finely diced onion and shredded carrots. Sauté them for about 4 to 5 minutes. You’re looking for the onions to become soft and translucent. This step builds the foundational aromatic flavors for our sauce.

Step 3: Make the Roux

Sprinkle the all-purpose flour over the cooked vegetables. Stir it constantly with a wooden spoon or spatula for a full minute. This is a crucial step! You’re cooking out that raw, pasty flour taste and creating what’s called a roux, which is what will thicken our sauce beautifully.

Step 4: Build the Cream Sauce

Now, grab a whisk. This is your best friend for a lump-free sauce. Slowly, and I mean slowly, pour in the chicken or vegetable broth while whisking constantly. Once that’s smooth, begin gradually adding the whole milk and then the heavy cream, whisking continuously until everything is incorporated and silky smooth.

Step 5: Thicken and Season

Bring the sauce to a gentle simmer, stirring it often to prevent it from sticking to the bottom of the pot. Let it simmer for about 3 to 5 minutes. You’ll see it thicken up nicely. A good test is to dip a spoon in the sauce, if it coats the back of the spoon, it’s ready. Now, reduce the heat to low and stir in the smoked paprika, garlic powder, dry mustard, white pepper, and salt. Let those spices get happy and bloom in the warm sauce for a moment.

Step 6: Melt the Cheese

This is the most important part for a creamy sauce. Make sure your heat is on low. If the sauce is too hot, your cheese will break and turn oily. Add your freshly shredded cheddar cheeses in handfuls, stirring gently and constantly until each addition is completely melted before adding the next. Be patient here. Don’t stop stirring until the sauce is velvety and smooth.

Step 7: Combine and Serve

Gently fold the cooked pasta and broccoli back into the pot with that glorious cheese sauce. Stir until everything is evenly coated in creamy, cheesy goodness. Give it a final taste and adjust the seasoning if you think it needs a little more salt or white pepper. Then, serve it up hot and get ready for the compliments!

How To Serve Copycat Panera Broccoli Cheddar Mac and Cheese

This mac and cheese is so rich and satisfying, it truly stands as a complete meal all on its own. My favorite way to serve it is piled high in a big, cozy bowl with a spoon, perfect for curling up on the couch on a chilly evening. It’s the ultimate comfort food experience just as it is.

If you want to capture that full Panera Bread experience, serving it in a hollowed-out bread bowl is an absolute showstopper. It’s impressive, delicious, and you get to eat the bowl. For a more traditional dinner setting, it pairs wonderfully with simple sides that cut through the richness. A crisp green salad with a zesty lemon vinaigrette or some simple steamed green beans would be perfect.

While it’s fantastic straight from the pot, adding a little textural contrast with toppings can take it to the next level. It’s a great way to let everyone customize their own bowl. Here are a few of our family’s favorite additions:

• Toasted Panko Breadcrumbs: For a delightful, buttery crunch. Just toast them in a dry skillet for a few minutes until golden brown.
• Crumbled Crispy Bacon: The salty, smoky flavor of bacon is a perfect match for the sharp cheddar.
• Fresh Chives: Finely chopped chives add a mild, fresh oniony bite that brightens up the whole dish.
• A Dash of Hot Sauce: For those who like a little kick, a few dashes of your favorite hot sauce is a wonderful addition.

Whether you’re serving it for a weeknight family dinner or as the star of a potluck, this dish is guaranteed to be a crowd-pleaser.

How To Store & Reuse Copycat Panera Broccoli Cheddar Mac and Cheese Leftovers

While this mac and cheese is absolutely best when enjoyed fresh, leftovers are still a delicious treat. As with any cream-based pasta dish, the sauce will thicken up quite a bit once it’s chilled in the refrigerator. Don’t worry, that’s completely normal, and it’s easy to bring it back to its former glory.

To store, allow the mac and cheese to cool down completely before transferring it to an airtight container. It will keep well in the refrigerator for up to four days. I would advise against freezing this dish. The dairy sauce has a high chance of separating when it’s thawed, which can result in a grainy, watery texture.

When you’re ready to reheat, the best method is low and slow on the stovetop. Place the desired amount in a small saucepan over low heat. Add a splash of milk or cream to help loosen the sauce and restore its creaminess. Stir gently and frequently until it’s heated all the way through. You can also reheat it in the microwave in a pinch. Just use a microwave-safe bowl, add that splash of milk, and heat it in 30-second intervals, stirring in between to ensure it heats evenly.

If you want to get creative, leftovers can be transformed into something entirely new and exciting!

• Mac and Cheese Grilled Cheese: This is pure decadence. Spoon the cold mac and cheese between two slices of buttered bread and grill it until golden brown and the inside is gooey and melted.
• Fried Mac and Cheese Bites: Scoop the cold, firm mac and cheese into balls, roll them in panko breadcrumbs, and either air fry or bake them until they are crispy and hot. They make a fantastic appetizer.
• Baked Potato Topping: A spoonful of reheated broccoli cheddar mac and cheese over a fluffy baked potato is a hearty and incredibly satisfying meal.

Substitutions & Variations For Copycat Panera Broccoli Cheddar Mac and Cheese

One of the best parts about cooking at home is the freedom to tailor a recipe to your own tastes and what you have on hand. This copycat Panera broccoli cheddar mac and cheese is a wonderful canvas for creativity. While my version with smoked paprika is my absolute favorite, feel free to play around and make it your own special dish.

You can easily adjust this recipe for different dietary needs or simply to add new layers of flavor. It’s a forgiving recipe, so don’t be afraid to experiment a little. Just remember the basic principles of making a good cheese sauce, low heat and freshly shredded cheese, and you’ll be in great shape.

Here are a few variations and substitution ideas to get you started on your culinary adventure:

• Make it Meaty: For an extra boost of protein, stir in some shredded rotisserie chicken, crispy crumbled bacon, or diced cooked ham along with the pasta and broccoli at the end.
• Change Up the Cheese: While the sharp white and yellow cheddar combination is classic, feel free to experiment. Swapping in some smoked Gouda would amplify the smoky notes, while Gruyère would add a delicious nutty flavor. A little Monterey Jack would make it even stretchier.
• Add More Veggies: This is a great way to sneak in more vegetables. Try adding steamed cauliflower florets, sweet peas, or sautéed mushrooms. Sautéed spinach, squeezed dry, would also be a lovely addition.
• Turn Up the Heat: If you like a little spice in your life, add a pinch of cayenne pepper or a teaspoon of your favorite hot sauce to the cheese sauce. A little bit goes a long way.
• Go Gluten-Free: This recipe is easily adapted for a gluten-free diet. Simply use your favorite brand of gluten-free short pasta and substitute the all-purpose flour with a good quality one-to-one gluten-free flour blend for the roux.
• Add a Crispy Topping: Before serving, you can transfer the finished mac and cheese to a baking dish, top it with buttered panko breadcrumbs or crushed crackers, and pop it under the broiler for a minute or two until the top is golden brown and bubbly.

5 FAQs About Copycat Panera Broccoli Cheddar Mac and Cheese

Here are some straightforward answers to the most common questions I receive about this copycat Panera broccoli cheddar mac and cheese recipe.

Why did my cheese sauce for the copycat Panera broccoli cheddar mac and cheese turn out grainy?

Oh, the dreaded grainy cheese sauce. It’s the worst, isn’t it? The most common culprit is heat. If your sauce base is too hot when you add the cheese, the proteins and fats in the cheese will separate, or “break,” which results in that unpleasant, gritty texture. It’s absolutely essential to turn the heat down to the lowest possible setting before you start adding your cheese. The residual heat of the sauce is more than enough to melt it gently.

The second biggest cause is using pre-shredded, bagged cheese. I know it’s convenient, but those bags of shredded cheese contain additives like potato starch and cellulose to keep the shreds from clumping together. While great for the packaging, those starches can prevent the cheese from melting smoothly into your sauce, causing a grainy feel. Taking the extra five minutes to shred a block of good quality sharp cheddar yourself is the number one secret to a perfectly silky, restaurant-quality cheese sauce every single time.

Can I make this copycat Panera broccoli cheddar mac and cheese ahead of time?

You absolutely can, which makes it a great option for gatherings or meal prep. While it is undeniably at its peak of creamy perfection when served fresh from the pot, it holds up quite well. You can prepare the entire dish a day in advance, let it cool completely, and store it in an airtight container in the refrigerator. The sauce will thicken and solidify quite a bit as it chills, so it will need a little love to bring it back to life.

The best way to reheat it is on the stovetop over low heat. Add a generous splash of milk or a bit of heavy cream to the pot with the mac and cheese. Stir it gently and consistently as it warms up. The added liquid will help loosen the sauce and restore its original creamy consistency. Be patient, as it might take a few minutes, but it will come back together beautifully. I would avoid reheating large batches in the microwave, as it tends to heat unevenly and can make the sauce separate.

What’s the best pasta shape to use for copycat Panera broccoli cheddar mac and cheese?

This is a great question because the pasta shape really does make a difference! You want a pasta that has plenty of nooks, crannies, or ridges to capture all of that incredible cheese sauce. The original Panera version uses Pipe Rigate, which are short, wide tubes with ridges on the outside, making them a perfect vessel for a thick, chunky sauce like this one.

If you can’t find Pipe Rigate, medium shells are another fantastic option. Their cup-like shape acts like a little bowl, scooping up sauce, broccoli, and carrots in every bite. Other great choices include cavatappi (corkscrews), radiatore (radiators), or even classic elbow macaroni. The goal is to choose a shape that will hold onto the sauce rather than letting it slide off. I would steer clear of long, thin pasta shapes like spaghetti or linguine for this particular dish.

How can I get the broccoli in my copycat Panera broccoli cheddar mac and cheese to be tender but not mushy?

The texture of the broccoli is key, and nobody wants sad, mushy florets in their mac and cheese. The secret is a technique called blanching, and my recipe includes a super-easy shortcut to do it perfectly. By adding the chopped broccoli florets directly into the boiling pasta water for just the last three minutes of the pasta’s cooking time, you cook them just enough.

This quick bath in the hot water cooks the broccoli to a vibrant green, tender-crisp texture. It takes the raw edge off without turning it to mush. Then, when you drain the pasta and broccoli together and later fold them into the hot cheese sauce, the broccoli is cooked to perfection. This method is not only foolproof for texture, but it also saves you from having to wash an extra pot, which is always a win in my book.

Can I use frozen broccoli for this copycat Panera broccoli cheddar mac and cheese recipe?

Yes, you certainly can use frozen broccoli, making this recipe even more convenient for a weeknight meal. There are just a couple of small adjustments you’ll need to make. Frozen vegetables release a lot of water as they thaw, and you don’t want that extra liquid thinning out your beautiful, thick cheese sauce. For the best results, you should thaw the frozen broccoli florets completely before using them.

Once thawed, I recommend gently squeezing them or patting them very well with paper towels to remove as much excess moisture as possible. Because the frozen broccoli is already blanched before being frozen, you don’t need to cook it in the pasta water. You can simply stir the thawed and dried florets directly into the finished cheese sauce along with the cooked pasta to heat them through.

Try These Recipes Next

If you loved this cheesy, comforting dish, I have a few other recipes I think you’ll enjoy just as much.

• Classic Panera Mac and Cheese Copycat: For the purists out there, this is my take on the original, wonderfully simple and incredibly cheesy mac and cheese that started it all.
• Homemade Panera Broccoli Cheddar Soup: If you love the soup component of this dish, you have to try my standalone copycat recipe. It’s perfect for serving in a bread bowl.
• Baked Four Cheese Macaroni and Cheese: This is my Southern-style, oven-baked version with a crunchy topping. It’s a true crowd-pleaser and a holiday favorite in my house.

Happy cooking, y’all!