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panera bread mac and cheese recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Panera Bread-inspired mac and cheese features a vibrant, creamy sauce infused with smoky roasted red pepper, making it a comforting and fast dinner option for families.
Ingredients
- 14 oz elbow macaroni
- 4 tablespoons unsalted butter
- 0.5 cup all-purpose flour
- 3 cups whole milk, divided
- 7 oz sharp white cheddar cheese, freshly grated
- 3.5 oz Fontina cheese, freshly grated
- 2 oz full-fat cream cheese, softened
- 1 jar (12 oz) roasted red peppers, drained
- 1.5 teaspoons smoked paprika
- 0.25 teaspoon cayenne pepper, optional (for subtle warmth)
- 1 teaspoon fine sea salt, plus more to taste
- 0.25 teaspoon white pepper, plus more to taste
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- Boil and Drain Macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7-9 minutes. Drain thoroughly and set aside.
- Blend Red Pepper Cream: While the pasta cooks, combine the drained roasted red peppers with 0.5 cup (120 ml) of the whole milk in a blender. Blend until completely smooth.
- Prepare Butter-Flour Roux: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a pale golden roux.
- Whisk in Milk and Simmer: Gradually whisk in the remaining 2.5 cups (600 ml) of whole milk until completely incorporated and smooth. Increase heat slightly and bring the mixture to a gentle simmer, whisking constantly until it thickens, about 5-7 minutes, enough to coat the back of a spoon.
- Add Spices and Pepper Puree: Reduce the heat to low. Stir in the roasted red pepper puree, smoked paprika, and optional cayenne pepper. Whisk until fully combined and warm for 2 minutes to meld flavors.
- Stir in Cheeses and Season: Remove the saucepan from the heat. Add the grated sharp white cheddar, Fontina, and softened cream cheese. Stir continuously until all cheeses are completely melted and the sauce is smooth and velvety. Season with 1 teaspoon fine sea salt and 0.25 teaspoon white pepper. Taste and adjust seasoning as needed.
- Combine Pasta and Sauce, Garnish: Add the drained cooked macaroni to the cheese sauce. Stir gently to ensure every piece of pasta is thoroughly coated. Serve immediately in warm bowls, garnished with fresh parsley.
Notes
For a premium experience, consider using organic whole milk and artisanal aged white cheddar cheese. To save time, prepare the roasted red pepper cream a day ahead, and use freshly grated cheese for better melting. Flavor variations include increasing cayenne for more spice or adding extra cream cheese for increased creaminess. Substitutions for dairy-free, lower-calorie, or high-protein diets are also provided in the article.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 200 g)
- Calories: 550 calories
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg