Panera Broccoli Cheddar Mac and Cheese

This is basically Panera’s broccoli cheddar soup but in mac and cheese form. The three cheese blend makes the sauce ridiculously creamy and the vegetables keep it from being too heavy.

June Arthurs
January 28, 2026
jump to recipe

Ingredients (~4-5 servings)

  • 2 cups pipette or pipe rigate pasta (dried)
  • 1 Tbsp olive oil
  • 1/2 cup yellow onion, diced
  • 1/3 cup julienned carrots, cut in 3/4 inch lengths
  • 1 1/2 cups small broccoli florets
  • 3 Tbsp salted butter
  • 2 Tbsp all-purpose flour
  • 1/2 tsp coarse sea salt
  • 1/8 tsp white pepper
  • 1/8 tsp garlic powder
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 3/4 cup Boar’s Head white American cheese, shredded
  • 1/3 cup extra sharp white Vermont cheddar, shredded
  • 2 1/2 cups extra sharp cheddar cheese, shredded
  • 1/4 tsp dry mustard
  • Tabasco sauce to taste
  • 2 pinches paprika for color
  • 1 pinch turmeric for color

Cook the Pasta Just Under Done

Cook the pasta in boiling salted water for 1 minute less than the package directions call for.

Drain but don’t rinse – you want that starch to help bind the sauce.

The pasta will finish cooking when you fold it into the cheese sauce later.

Sauté the Vegetables Until Tender

In a large heavy bottomed skillet, heat the oil over medium-high heat until shimmering.

Add the onions, carrots, and broccoli; reduce heat to medium and cook for ~5-6 minutes.

The carrots should have some bite still but the broccoli should be bright green and tender. Set aside.

Make a Light Roux with the Spices

Mix the salt, white pepper, and garlic powder into the flour in a small bowl.

Melt the butter in the same skillet over medium-high heat until foamy, then sprinkle in the seasoned flour mixture.

Reduce heat to medium and whisk constantly for 2 minutes – you want a light brown roux, not too dark.

Build the Cheese Sauce Base

Turn heat to medium-low and gradually add the heavy cream while whisking constantly to keep the mixture smooth.

Once the cream is incorporated, repeat with the whole milk, then the vegetable broth.

Turn heat back to medium, sprinkle in the dry mustard and a few dashes of Tabasco.

Keep whisking for ~7 minutes until it thickens – don’t let it boil or it’ll break. If it starts bubbling, drop to medium-low.

Melt in the Cheese Off the Heat

Turn heat to lowest setting or pull the skillet off the burner completely.

Whisk in the cheese one handful at a time, starting with the American cheese first since it melts the smoothest.

The sauce should be completely smooth and thick when all the cheese is incorporated.

Taste and adjust seasonings – add the paprika and turmeric for that signature Panera color.

Let the sauce sit for ~5-7 minutes to thicken up.

Fold Everything Together and Serve

Gradually add the cooked pasta to the cheese sauce, gently folding it in with a spatula so you don’t break the pasta.

Mix in the sautéed vegetables last.

The pasta will absorb some of the sauce as it sits, so serve immediately while it’s still creamy.

Great with some crusty sourdough bread on the side.

Panera Broccoli Cheddar Mac and Cheese

This is basically Panera’s broccoli cheddar soup but in mac and cheese form. The three cheese blend makes the sauce ridiculously creamy and the vegetables keep it from being too heavy.
prep time15 minutes
cook time20 minutes
total time35 minutes
Print Recipe

Ingredients

Ingredients (~4-5 servings)

  • 2 cups pipette or pipe rigate pasta, dried
  • 1 Tbsp olive oil
  • 1/2 cup yellow onion, diced
  • 1/3 cup julienned carrots, cut in 3/4 inch lengths
  • 1 1/2 cups small broccoli florets
  • 3 Tbsp salted butter
  • 2 Tbsp all-purpose flour
  • 1/2 tsp coarse sea salt
  • 1/8 tsp white pepper
  • 1/8 tsp garlic powder
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 3/4 cup Boar’s Head white American cheese, shredded
  • 1/3 cup extra sharp white Vermont cheddar, shredded
  • 2 1/2 cups extra sharp cheddar cheese, shredded
  • 1/4 tsp dry mustard
  • Tabasco sauce to taste
  • 2 pinches paprika for color
  • 1 pinch turmeric for color

Instructions

  • Cook pasta 1 minute less than package directions, drain without rinsing.
  • Sauté onions, carrots, and broccoli in olive oil for 5-6 minutes until tender.
  • Mix salt, pepper, and garlic powder into flour.
  • Melt butter, add seasoned flour, whisk for 2 minutes to create light roux.
  • Gradually add cream, milk, and broth while whisking constantly.
  • Add dry mustard and Tabasco, simmer 7 minutes until thickened.
  • Remove from heat, slowly whisk in cheeses until smooth.
  • Stir in paprika and turmeric for color.
  • Let sauce rest 5-7 minutes.
  • Fold pasta into sauce, then mix in vegetables.
  • Serve immediately.

Notes

Best with crusty sourdough bread on the side.