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    Home » Lunch & Dinner » Copycat Panera Broccoli Cheddar Mac and Cheese

    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
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    5 from 1 vote

    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.
    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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