Copycat Panera Mac and Cheese
Easy copycat Panera Mac and Cheese recipe with Greek yogurt and whole grain pasta. Creamy, cheesy comfort food made healthier at home.
Ingredients
- 1 pound elbow pasta (or whole grain blend)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup gruyere cheese, shredded
- 0.25 cup parmesan cheese, grated
- 0.5 cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons reserved pasta water
Instructions
- 1
Bring a large pot of salted water to a boil and cook the elbow pasta according to package directions until al dente, then drain and set aside, reserving 0.25 cup of pasta water.
- 2
In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.
- 3
Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly, until it becomes golden and fragrant.
- 4
Gradually add the milk while whisking continuously to prevent lumps from forming, then cook for 3-4 minutes until the sauce thickens slightly.
- 5
Remove the saucepan from heat and stir in the shredded cheddar, gruyere, and parmesan cheese until completely melted and smooth.
- 6
Whisk the Greek yogurt into the cheese sauce along with Dijon mustard, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 7
Add the cooked pasta to the cheese sauce and stir gently until every piece is evenly coated, adding reserved pasta water if the mixture seems too thick.
- 8
Transfer the mac and cheese to a buttered 9x13 inch baking dish or individual serving bowls.
- 9
In a small bowl, combine panko breadcrumbs, 2 tablespoons melted butter, and fresh thyme, then sprinkle evenly over the top of the mac and cheese.
- 10
Bake at 375°F for 15-20 minutes until the topping is golden brown and the edges are bubbling slightly.
- 11
Remove from oven and let cool for 2-3 minutes before serving to allow the sauce to set slightly.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all whole milk | 1.5 cups whole milk plus 0.5 cup unsweetened almond milk | Reduces calories and saturated fat while maintaining creaminess; almond milk blends seamlessly into cheese sauce |
| regular pasta | whole wheat or chickpea pasta | Increases fiber content and provides more sustained energy release; higher protein content especially with chickpea pasta |
| Greek yogurt (0.5 cup) | cashew cream (blend 0.75 cup raw cashews with 0.25 cup water) | Provides creaminess without dairy; adds healthy fats and minerals; suitable for dairy-free diets |
| butter and breadcrumb topping | olive oil-based breadcrumb topping with crushed walnuts | Replaces saturated fat with heart-healthy monounsaturated fats; walnuts add omega-3 fatty acids and crunch |
| all-purpose flour roux | cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk) | Gluten-free alternative that achieves same thickening effect; faster preparation |
| regular cheddar blend | aged sharp cheddar plus smoked gouda | Deepens flavor complexity with smoky notes; reduces need for salt while maintaining satisfaction |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 540 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 75mg |
| Sodium | 720mg |
| Carbohydrates | 52g |
| Fiber | 6g |
| Sugar | 2g |
| Protein | 32g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
