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Panera Bread Broccoli Mac and Cheese recipe
Ash Tyrrell

Panera Bread Broccoli Mac and Cheese Recipe

I can’t tell you how excited I was when I finally recreated Panera Bread’s Broccoli Mac and Cheese at home. The creamy, cheesy sauce with tender pasta and fresh broccoli instantly reminded me of their cozy bowls.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter – builds a rich smooth base for the sauce.
  • 2 cups chicken or vegetable broth – adds depth and infuses the pasta as it cooks.
  • 1 teaspoon garlic powder – gives a mild savory flavor.
  • 1 teaspoon onion powder – enhances the overall flavor.
  • 1 teaspoon ground mustard powder – balances out the richness with a light tang.
  • Pinch of cayenne pepper optional – a gentle kick of heat if you like spice.
  • Salt and black pepper to taste – adjust to your liking.
  • 8 ounces medium pasta shells – their shape holds the sauce perfectly.
  • 1 ½ cups broccoli florets – fresh broccoli keeps the texture firm and flavorful avoid frozen.
  • ½ cup shredded carrots – adds sweetness and color.
  • 1 cup half and half – makes the sauce velvety smooth.
  • 4 ounces cream cheese softened – ensures creaminess in every bite.
  • 2 cups sharp cheddar cheese freshly shredded – fresh grating gives the best melt and taste.

Method
 

  1. In a large skillet over medium heat, melt the butter. Pour in the broth and whisk it with garlic powder, onion powder, mustard powder, and cayenne if you’re using it. I love how the warm butter and spices instantly create a rich aroma in the kitchen.
  2. Add the pasta shells, broccoli florets, and shredded carrots straight into the skillet. Stir gently so everything is coated with the seasoned broth. Let it come to a boil, then cover with a lid and reduce the heat. Simmer until the pasta is just tender. If the liquid evaporates too fast, I add a little extra broth.
  3. When the pasta is cooked, reduce the heat to low. Stir in the half and half, then add the softened cream cheese. Keep mixing until smooth and creamy. Slowly sprinkle in the shredded cheddar, stirring as it melts into a luscious sauce that clings to every shell.
  4. Season with more salt and pepper if needed. I like to serve it right away in shallow bowls, sprinkled with parsley or an extra pinch of cheese. It always feels like a restaurant treat, but homemade and cozy.

Notes

  • I always shred the cheddar fresh—it melts better and tastes sharper.
  • Don’t overcook the pasta since it softens more in the sauce.
  • If the sauce feels too thick, I thin it out with a splash of milk or broth.
  • I like to soften cream cheese beforehand so it blends in smoothly.