Copycat Panera Broccoli Cheddar Mac and Cheese
Indulge in this easy copycat Panera broccoli cheddar mac and cheese, ready in about 20 minutes for a creamy, comforting dinner!
Ingredients
- 2 tablespoons butter
- 4 cups chicken broth
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- 1 teaspoon ground black 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 temperature
- 8 ounces shredded cheddar cheese sharp
Instructions
- In a large pot over medium heat, melt the butter.
- Reduce the heat to low and add the chicken broth, garlic salt, onion powder, kosher salt, ground black pepper, Dijon mustard, pasta, broccoli, and carrots. Stir to combine.
- 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.
- Stir in the heavy cream and cook over low heat for 5 minutes.
- Add the cream cheese and shredded cheddar cheese. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
- Turn off the heat and serve!
Notes
- Cut larger broccoli florets into bite-sized pieces so they cook evenly with the pasta.
- Stir the pasta occasionally while simmering to prevent sticking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce as needed.