Panera Mac and Cheese Recipe - (BEST Copycat!) (2024)

FAQs

What are the ingredients in Panera mac and cheese? ›

Cooked Pasta (Semolina Wheat Flour, Egg Whites, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Pasteurized Process Cheese Spread (Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Water, Whey, Whey Protein Concentrate, Milkfat, Skim Milk, Sodium Citrate, Lactic Acid, Salt), ...

Panera Bread defended their product to The Washington Post and said the mac and cheese is, "made offsite with our proprietary recipe developed by our chefs." "It is shipped frozen to our bakery cafes - this allows us to avoid using preservatives which do not meet our clean standards," the company said.

We aim to craft food that our guests not only crave but can also feel great about eating because of the high-quality ingredients. We believe good food is generous to all: our guests, associates, supply partners, and the planet.

Panera Mac and Cheese is not the typical yellow or bright orange Mac and cheese you might be used to. It's actually a white/light yellow color because it's made with white cheddar – our most important ingredient!

Like at many chain restaurants, Panera's mac and cheese arrive at their stores pre-made and frozen. Workers then set the bag of mac and cheese in a simmering vat of water for 20 minutes, a process called "re-thermalizing," which basically just means they're thawing it and heating it through so it's ready to serve.

The brand that Panera uses is called Seneca Apple Chips. Thinly Sliced Tomatoes – You can also use cherry tomatoes or grape tomatoes. Crumbled Gorgonzola Cheese – If you don't like gorgonzola cheese, you can use feta cheese or blue cheese.

Panera Forms Partnership with Yellowbird Hot Sauce.

Panera's mac and cheese is made offsite, in a centralized kitchen, then shipped frozen to locations. Employees reheat bags of the mac and cheese individually when customers order the dish.

Macaroni and cheese, like all other food, can only sit out at room temperature for a maximum of two hours before entering the "danger zone" [2]. The danger zone refers to temperatures between 41°F and 135°F (5°C and 57°C), where food poisoning bacteria can rapidly grow [2].

What are the 3 best cheeses for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

An overview of Food Network's mac and cheese roundup reveals that most recipes have one type of cheese in common: sharp Cheddar. Sharp Cheddar —especially the inexpensive, mass-market block you can buy at the supermarket —strikes just the right balance between meltability and flavor.

Real macaroni and cheese is macaroni, typically made of wheat, and a cheese sauce made with cheese or processed cheese food, milk, butter, and wheat flour. Spices such as mustard or pepper are optional.

While cheddar cheese is most commonly used for macaroni and cheese, other cheeses may also be used — usually sharp in flavor — and two or more cheeses can be combined. Other cheeses can be used such as Gruyère, Gouda, Havarti, and Jarlsberg cheese.

We utilize select organic ingredients and label them as such on our menu. Any organic ingredients or items will be labeled as organic in their nutritional information, found here. Click on a specific item to view its ingredients.

Macaroni: This homemade mac and cheese starts with a box of uncooked macaroni noodles. Butter and flour: You'll need butter and flour to make a roux for the cheese sauce. You'll also need two tablespoons of butter for the topping. Milk: Use whole milk for the richest flavor and texture.