Copycat Panera Broccoli Mac and Cheese
If you’re obsessed with that rich, creamy bowl of comfort from Panera, you’re going to love this Copycat Panera Broccoli Mac and Cheese. It’s loaded with tender pasta, fresh broccoli, and a velvety cheese sauce that’s seriously hard to resist.
If you’re like us, you love Panera’s mac and cheese, but you’re not a fan of paying more money for it. You can make this version right at home in one pot with simple ingredients. The best part is that it might even be better than the original.
This is a great side for dishes like our slow cooker Mississippi Salisbury steak or honey BBQ riblets when you want a plateful of comfort.
Table of contents
Why You’ll Love This Recipe
- Super creamy and cheesy
- An easy, one-pot dish
- Loaded with broccoli and veggies
- Ready in about 30 minutes
- Even better than the original
- Great for dinner or potlucks
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Pasta Shells: Pasta shells hold all that creamy, cheesy goodness.
- Broccoli: Adds a fresh, slightly crisp bite and balances the richness of the cheese and cream.
- Carrots: Bring a little sweetness and color, plus some extra texture.
- Heavy Cream: Gives the sauce that rich, creamy texture that makes everything feel cozy and indulgent.
- Cream Cheese: Makes the sauce extra smooth and thick, giving it that velvety consistency.
- Cheddar Cheese: Adds a bold, cheesy flavor and melts into the sauce, tying everything together.
- Chicken Broth: Builds the base flavor, cooks the pasta, and adds savory depth.
Variations
- Add Protein: Try adding grilled chicken breast or easy garlic baked shrimp.
- White Cheddar: Use white cheddar for a more authentic flavor.
- Spicy: Try adding red pepper flakes or a pinch of cayenne for a bit of heat.
- Add Paprika: Add a pinch of paprika for smoky notes and extra depth.
- Switch Out the Pasta: Corkscrew or elbow noodles are great substitutions.
How to Make Copycat Panera Broccoli Mac and Cheese
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Simmer everything except the heavy cream and cheeses until the noodles are al dente.
- Add the cream and simmer until slightly thickened. Then, mix in the cheeses until melted and enjoy!
Expert Tips
- Cut broccoli into small, even pieces for quicker cooking.
- Stir frequently to prevent sticking.
- Use freshly shredded cheese for the smoothest sauce.
- Don’t overcook the pasta. It will continue to soften as you complete the dish.
Copycat Panera Broccoli Mac and Cheese FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can make it ahead and store it in the fridge. When reheating, add a splash of milk or broth to bring back that creamy texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can freeze it, but keep in mind the texture of the sauce may change slightly after thawing. For best results, enjoy it fresh.
Sharp cheddar or white cheddar works very well. For more depth and extra creaminess, try combining them with gruyere, fontina, Gouda, or Monterey Jack.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Copycat Panera Broccoli Mac and Cheese
Equipment
- large pot or dutch oven
- wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board (for broccoli, if needed)
Ingredients
- 2 tablespoons butter
- 4 cups chicken broth
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 8 ounces medium shell pasta
- 3 cups broccoli florets
- 1 cup shredded carrots
- 1 cup heavy cream
- 6 ounces cream cheese room temperature
- 8 ounces sharp cheddar cheese shredded
Instructions
- In a large pot, melt the butter over medium heat.
- Reduce heat to low and add the chicken broth, garlic salt, onion powder, salt, pepper, Dijon mustard, pasta, broccoli, and carrots. Stir well to combine.
- Increase heat to medium-low and bring the mixture to a gentle boil. Once boiling, reduce heat to low and simmer for 8–10 minutes, or until the pasta is tender.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Add the cream cheese and shredded cheddar cheese. Stir continuously until fully melted and the sauce becomes thick and creamy.
- Turn off the heat and serve warm.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
