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    Home » Lunch & Dinner

    Copycat Panera Broccoli Cheddar Mac and Cheese

    Published: Jun 7, 2021 » Modified: Sep 12, 2021 by Haley » This post may contain affiliate links

    Jump To Recipe Print Recipe

    This Panera Copycat Broccoli Cheddar Mac and Cheese recipe is of their new dish which is a delicious melding of their classic mac and cheese with their broccoli cheddar soup. It's so creamy, cheesy, and absolutely addicting.

    Jump to:
    • Ingredient notes
    • Kitchen tools you'll need
    • How to make Copycat Panera Broccoli Cheddar Mac and Cheese
    • What is a roux and why is it important?
    • FAQs
    • More cheesy pasta recipes
    • Recipe

    Ingredient notes

    Below are all the key ingredients in making the Copycat Panera Broccoli Cheddar Mac and Cheese as absolutely close to the real thing as possible - and it's vegetarian!

    • Dry pasta: The traditional Panera recipe uses Pipe Rigate, if you can find that great – I used Pipette which is more or less the same thing, just a bit smaller. You could also use shells or elbows.
    • All purpose flour: This is a crucial part of the roux.
    • Unsalted butter: This is the other crucial part of the roux.
    • Whole milk: The majority of the base of the cream sauce. Whole milk has the creamiest result, but you could also use 2% if needed.
    • Heavy cream: The other portion of the cream sauce base and ensures it is the most dreamy it can be.
    • Sharp cheddar: Sharp cheddar just has delicious flavor. Try to get it from a block and grate it yourself if you can, makes sure the sauce will be extra creamy!
    • Onion Powder: Great added flavor to the cheese sauce.
    • Dijon Mustard: I love adding mustard to mac and cheese, and when I saw that it was in the Panera ingredients I was pumped. It's so good.

    Kitchen tools you'll need

    • Large pot
    • Pasta pot
    • Thick grater
    • Measuring cups & spoons
    • Whisk
    • Mixing spoon

    How to make Copycat Panera Broccoli Cheddar Mac and Cheese

    • Step 1: Cook the pasta and broccoli. In a large pot, bring salted water to a boil. Add dry pasta and cook for 4 minutes, then add the chopped broccoli in as well. Cook for another 4 minutes and drain, then set aside.
    • Step 2: Make your roux. In your heavy-bottomed pot, melt the butter over medium heat. Once the butter is melted, add in the flour and cook for 2 minutes until all the dry flour is absorbed and the mixture is a light golden color (your roux).
    • Step 3: Add the milk and cream. To the roux, whisk in the milk and heavy cream. Bring this to a simmer and cook for about 3-5 minutes until thickened. You want it to be able to coat the back of a spoon – drag a spoon lightly through the mixture and then run your finger across the spoon; if it leaves a streak that stays put and doesn't meld back together quickly, it's ready.
    • Step 4: Add the spices and mustard. Turn your heat down to low and whisk I the salt, pepper, onion powder, and dijon mustard.
    • Step 5: Mix in the cheese. Switch to a mixing spoon and add in your shredded cheese, mixing slowly until all combined.
    • Step 6: Combine it all. Add your pasta, broccoli, and grated carrots to the cheese mixture and mix together until all the pasta/broccoli/carrots are coated in creamy cheese.

    What is a roux and why is it important?

    A roux is a mixture of equal parts starch and fat combined and used as a thickener for soups, sauces, and stews. You can read more about it here.

    FAQs

    How can I save leftovers?

    Absolutely! Store in an air-tight container in the refrigerator for up to 5 days.

    Can I freeze this dish?

    You can! Cook the dish through completion, let it cool to room temp, then freeze in your preferred serving size. There are a few different ways you could heat it up - one being in the oven, and the other in the microwave. If you want to go the oven route, it's best if you freeze in an oven-safe container, and same goes for microwave with microwave-safe.

    To reheat in the oven, set the temperature to 350℉, and bake (covered with aluminum foil) for about 1 hour - 1 hour 30 minutes.

    To reheat in the microwave, use 30-second intervals, mixing in between. You might want to add a splash of milk as well.

    What could I serve with mac and cheese?

    The possibilities are endless! Here are a few recipes that would be great: simple arugula salad, buttermilk fried chicken tenders, and easy roasted vegetables.

    More cheesy pasta recipes

    • Roasted butternut squash mac and cheese
    • Spinach, ricotta, and pesto stuffed shells
    • One pot lemon ricotta pasta

    Recipe

    Close up of finished mac and cheese
    Print Recipe Pin Recipe

    Copycat Panera Broccoli Cheddar Mac and Cheese

    This Broccoli Cheddar Mac and Cheese recipe is a delicious copycat of the classic mac and cheese and the broccoli cheddar soup from Panera. It's so creamy, cheesy, and absolutely addicting.
    5 from 1 vote
    Prep time: 15 mins
    Cook time: 25 mins
    Total time: 40 mins
    Yield: 4 servings
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    INGREDIENTS 

    • 1 lb pipe rigate pasta
    • ¼ cup all purpose flour
    • ¼ cup unsalted butter
    • 2 cups whole milk
    • 1 cup heavy cream
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon dijon mustard
    • 3 cups (8 oz) sharp cheddar cheese freshly grated
    • 2 cups broccoli in small pieces
    • 1 cup carrot grated

    INSTRUCTIONS

    • In a large pot, bring salted water to a boil. Add dry pasta and cook for 4 minutes, then add the chopped broccoli in as well. Cook for another 4 minutes and drain, then set aside.
    • In your heavy-bottomed pot, melt the butter over medium heat. Once the butter is melted, add in the flour and cook for 2 minutes until all the dry flour is absorbed and the mixture is a light golden color (your roux).
    • To the roux, whisk in the milk and heavy cream. Bring this to a simmer and cook for about 3-5 minutes until thickened. You want it to be able to coat the back of a spoon – drag a spoon lightly through the mixture and then run your finger across the spoon; if it leaves a streak that stays put and doesn't meld back together quickly, it's ready.
    • Add the spices and mustard. Turn your heat down to low and whisk I the salt, pepper, onion powder, and dijon mustard.
    • Switch to a mixing spoon and add in your shredded cheese, mixing slowly until all combined.
    • Add your pasta, broccoli, and grated carrots to the cheese mixture and mix together until all the pasta/broccoli/carrots are coated in creamy cheese.

    NUTRITION ESTIMATE PER SERVING

    Calories: 1204kcal | Carbohydrates: 106g | Protein: 44g | Fat: 68g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 1243mg | Potassium: 810mg | Fiber: 6g | Sugar: 12g | Vitamin A: 7908IU | Vitamin C: 43mg | Calcium: 852mg | Iron: 3mg
    Course: Dinner
    Cuisine: American
    Keyword: Pasta
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

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    Reader Interactions

    Comments

    1. Linda

      July 01, 2021 at 6:17 pm

      5 stars
      Love this recipe for tricking my kids into loving broccoli!

      Reply
      • Haley

        July 06, 2021 at 7:54 am

        It's perfect for that! Thank you 🙂

        Reply
    2. Mina

      October 10, 2021 at 8:42 am

      I was looking at the nutritional information and it says 4806 calories per serving?

      Reply
      • Haley

        November 02, 2021 at 2:30 pm

        I've updated the nutrition info, thanks for catching that!

        Reply

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