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Panera Broccoli Cheddar Mac & Cheese

This copycat recipe of Panera's Broccoli Cheddar Mac and Cheese is absolutely spot on! They took their two fan favorites: mac & cheese and broccoli cheddar soup and combined those cheesy and delicious flavors together to make magic! This is the perfect, comforting meal for you and the whole family, even your kids!

4.17 from 112 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Entree, Side

Cuisine American

Servings 8

Calories 679 kcal

Equipment

• Pasta Pot
• Cutting Board
• colander
• Chef's Knife
• Grater
• Measuring cups
• Measuring spoons

Ingredients

  

1x2x3x

• 3/4 lb Pipe Regate (or large macaroni)
• 4 tbsp butter
• 1/2 cup yellow onion diced
• 1 cup carrots shredded
• 3 cups broccoli florets small dice
• 4 tbsp butter
• 1/4 cup flour
• 1 1/2 cups 2% milk
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup extra sharp WHITE cheddar cheese shredded
• 1 cup WHITE American cheese shredded
• 1 cup sharp YELLOW cheddar cheese shredded

Instructions

 

• Cook pasta according to package directions in a large pot with well salted water until al dente.
• In a large skillet over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut). if mixture gets dry add 1-2 tbsp olive oil. Remove veggies from pan and set aside in bowl.
• At this point - get all of your liquids out in measuring cups and cheeses grated. 
• In veggie pan, melt butter over medium heat. When melted, whisk in flour and cook for 2-3 minutes, whisking constantly to cook out the raw flour.
• Begin splashing in milk, cream and broth, alternating and whisking well. Continue pouring milk and cream in small amounts, constantly whisking to ensure smoothness, until the mixture is no longer a paste-like consistency but more like a soupy liquid.
• Turn heat to medium-low, whisking consistently and getting into the corners (to ensure nothing sticks to the bottom or the corners and burns), until the mixture becomes thick, about 5 minutes.  
• Remove from heat and whisk in salt, pepper, mustard powder, garlic powder and onion powder. 
• Place back on heat on low and add cheeses and stir until melted and smooth. 
• Add in broccoli mixture and noodles, stir.

Notes

• Panera uses Pipe Regatta pasta which is difficult to find - large elbow works fine
• For the broccoli, use mainly the "leafy" parts of the broccoli crowns and chop fairly fine
• For the carrots, use regular carrots and grate them. NOT baby carrots
• If you want a saucier mac & cheese, reduce cream by 1/2 cup and increase broth by 1/2 cup
• To reheat, remove from refrigerator and add chicken broth or water - 1/4 cup per portion and reheat on stove or in microwave

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 679kcalCarbohydrates: 70.1gProtein: 24.7gFat: 33.4gSaturated Fat: 20.5gCholesterol: 99mgSodium: 738mgPotassium: 452mgFiber: 4.1gSugar: 6.4gCalcium: 416mgIron: 3mg

Keyword copycat, macaroni and cheese, panera

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