Broccoli cheddar mac and cheese is a delicious Panera copycat you can make at home. You can feed your entire family this comforting meal for a fraction of the price you’d spend taking everyone out to eat the Panera original.
Is there anywhere cozier than Panera?
I mean… soups… mac and cheese.
And the broccoli cheddar mac and cheese they’ve recently started serving.
Shut the front door, y’all.
If that isn’t the definition of comfort food, I don’t know what is.
But with 4 hungry boys, a husband with a hearty appetite, and me, it’s pretty expensive to take us there.
Especially when you can make this Panera copycat at home and get a spot on version of their broccoli cheddar mac and cheese with barely any work whatsoever.
Ingredients
To make this you’ll need:
- Pasta– 1 pound cooked according to the package instructions. I used celletini but any shorter noodle like rotini or penne or elbows will work.
- Panera broccoli cheddar soup– A 32 ounce container. You can normally find these in the deli section.
- Chicken broth– You could sub vegetable broth or water if needed.
- Half and half– Do not use a lower fat milk product.
- Cheese– Sliced white American cheese and shredded sharp cheddar
- Broccoli– A 16 ounce steam-able bag of frozen broccoli florets cooked according to the package.
How to Make
To make this Panera copycat, cook the pasta according to the package directions.
While the pasta cooks, whisk together the soup, broth, and half and half in a large pot over medium heat.
Let it cook until bubbling, stirring often.
Once the soup’s bubbling, stir in the slices of American cheese plus one cup of shredded cheddar until the cheeses have melted and the sauce is smooth.
Then remove the sauce from the heat and set it aside.
Drain the cooked pasta and transfer half of it to a lightly greased 9×13″ baking dish.
Add half the steamed broccoli to on top of the pasta.
Sprinkle one cup of shredded cheddar evenly out over top.
Pour the sauce evenly out over the pasta.
Repeat the layers of pasta and broccoli, and then gently stir just until everything’s evenly combined.
Sprinkle the remaining half cup of shredded cheddar evenly out overtop of the casserole.
Bake at 350° for 15-20 minutes, or just until the cheese has melted and the casserole is hot & bubbly.
Let rest for 2-3 minutes, then serve.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave until warmed through.
Can This Be Made Ahead Of Time?
Unfortunately, this is one casserole I do not recommend making ahead of time.
Pasta tends to soak up sauce the longer it sits, and you want this mac to be extra creamy.
It’s best made fresh, within an hour of when you want to serve it.
Tips and Tricks
- If you want to add some seasonings to the sauce, garlic powder, onion powder, and smoked paprika all work well.
- You can use yellow American in place of white American. You could also use Velveeta, but your sauce might need to be thinned some.
- The mac and cheese sauce will thicken and firm up while the casserole rests. Don’t skip the rest time!
Other Copycat Panera Recipes
Broccoli cheddar mac and cheese is one of our favorite copycat Panera recipes to make at home.
Make it and enjoy!
Looking for other copycat Panera recipes?
Try these:
- Creamy Chicken & Wild Rice Soup
- Copycat Panera Bread White Cheddar Mac & Cheese
- Panera Bread Kitchen Sink Cookies
If you’ve tried these BROCCOLI CHEDDAR MAC AND CHEESE , or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Broccoli Cheddar Mac And Cheese (Panera Bread Copycat)
Ingredients
- 1 lb pasta I used celletini
- 1 32 oz container Panera Bread broccoli cheddar soup
- 1/4 cup chicken broth
- 1/2 cup half & half
- 10 slices white American cheese
- 1 16 oz bag (steamable) frozen broccoli florets cooked according to package directions
- 2 1/2 cups shredded sharp cheddar divided
Instructions
- Cook the pasta in salted water, according to the package directions.
- While the pasta cooks, heat the soup, broth, and half & half in a large pot over medium heat until bubbling. Stir often.
- Once the soup's bubbling, add the slices of American cheese plus one cup of shredded cheddar. Stir until the cheeses have melted & the sauce is smooth. Remove from heat & set aside.
- Drain the cooked pasta and transfer half of it to a lightly greased 9x13" baking dish. Add half the steamed broccoli to on top of the pasta. Sprinkle one cup of shredded cheddar evenly out over top.
- Pour the sauce evenly out over the pasta. Repeat the layers of pasta & broccoli, then gently stir just until everything's evenly combined.
- Sprinkle the remaining half cup of shredded cheddar evenly out overtop of the casserole.
- Bake at 350° for 15-20 minutes, or just until the cheese has melted and the casserole is hot & bubbly.
- Let rest for 2-3 minutes, then serve.
Notes
- If you want to add some seasonings to the sauce, garlic powder, onion powder, and smoked paprika all work well.
- You can use yellow American in place of white American. You could also use Velveeta, but your sauce might need to be thinned some.
- The mac and cheese sauce will thicken and firm up while the casserole rests. Don't skip the rest time!
Nutrition
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