The Panera Broccoli Cheddar Mac and Cheese was my go-to comfort food, so when they took it off the menu, I was heartbroken. That’s when I decided to recreate it at home, and let me tell you, this copycat recipe might just be even better than the original! It's creamy, cheesy, and packed with those delicious broccoli florets and tender pasta—pure comfort in a bowl. Plus, it comes together in just 20 minutes, making it a perfect weeknight dinner.
Why You'll Love Broccoli Cheddar Mac And Cheese
This copycat Panera broccoli cheddar mac and cheese might even be better than the original! It’s creamy, cheesy, and packed with those delicious broccoli florets and tender pasta.
Quick prep: Just toss everything in one pot and it’s ready in under 30 minutes!
Minimal ingredients: You probably already have most of these ingredients in your pantry and fridge.
Customizable: You can swap the pasta shape, add more veggies, or play with different cheeses.
Extra creamy: The combo of cream cheese and cheddar creates an ultra-smooth, luscious sauce.
Ingredients & Substitutions
To make this copycat Panera broccoli cheddar mac and cheese, you’ll need butter, chicken broth, garlic salt, onion powder, salt, pepper, Dijon mustard, pasta, broccoli, carrots, heavy cream, cream cheese, and sharp cheddar cheese.
- Pasta: Feel free to swap the shell pasta for any shape you love—elbows, rotini, or even penne work great.
- Broccoli: You can use frozen broccoli if you steam it first, or go for a bag of pre-washed, pre-cut florets to save time.
- Cheese: Sharp cheddar is ideal for that Panera flavor, but you could mix in some Gruyère or white cheddar if you’re feeling fancy.
- Garlic salt: If you’re out, regular garlic powder with a pinch of salt works just as well.
How to make the best copycat Panera broccoli cheddar mac and cheese
In a large pot melt the butter over medium heat. Turn to low and add the chicken broth, garlic salt, onion powder, salt, pepper, Dijon mustard, pasta, broccoli, and carrots, stir to combine everything.
Cook on medium to low heat until it starts to boil, turn to low, and let it simmer for about 8-10 minutes or until the noodles are done. Add the heavy cream and stir, cook for another 5 minutes.
Add the cream cheese and cheddar cheese and stir until both of them are melted. It will start to become thick. Turn off the heat and serve!
Expert Tips
Don’t overcook the pasta: Since the pasta keeps cooking as you simmer everything together, aim for just shy of al dente when you first boil it.
Steam frozen broccoli: If you’re using frozen broccoli, give it a quick steam in the microwave before adding it to the pot, so it doesn’t water down your sauce.
Room temp cream cheese: Make sure your cream cheese is at room temperature before adding it in. This helps it melt evenly into the sauce, preventing any lumps.
Stir in the cheese off the heat: Once the pasta and veggies are cooked, turn off the heat before stirring in the cream cheese and shredded cheddar to keep the sauce silky and smooth without splitting.
Serving Suggestions
This mac and cheese is great on its own, but if you want to take it up a notch, try these ideas:
- Serve with a side of garlic bread: The cheesy richness pairs perfectly with the crunchy, buttery bread.
- Add grilled chicken: For a more filling meal, top it with some grilled or roasted chicken.
- Pair with a crisp salad: A simple side salad with a tangy vinaigrette can balance out the creaminess.
- Top with crispy bacon: Sprinkle some crumbled bacon on top for an extra layer of flavor and crunch!
Copycat Panera Broccoli Cheddar Mac And Cheese
Ingredients
- 2 tablespoons butter
- 4 cups chicken broth
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Dijon mustard
- 8 ounces shell shaped pasta medium
- 3 cups broccoli florets
- 1 cup shredded carrots
- 1 cup heavy cream
- 6 ounces cream cheese room temp
- 8 ounces shredded cheddar cheese sharp
Instructions
- In a large pot melt the butter over a medium heat. Turn to low and add the chicken broth, garlic salt, onion powder, salt, pepper, Dijon mustard, pasta, broccoli and carrots, stir to combine everything.
- Cook on a medium to low heat until it starts to boil, turn to low and let it simmer for about 8-10 minutes or until the noodles are done. Add the heavy cream and stir, cook for another 5 minutes.
- Add the cream cheese and cheddar cheese and stir until both of them are melted in. It will start to become thick. Turn off the heat and serve!
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