Easy and impressive recipes for home cooks

Panera Copycat Broccoli Cheddar Mac & Cheese?

Ditch the soup, we’re making Mac & Cheese!

I’ll be honest, this was incredibly delicious (like savor every bite good) but because it requires more time and effort than I usually put into weeknight cooking and because it’s so very decadent, this is more of a special occasion dinner dish for me.

Also, if there’s someone in your life you enjoy cooking with, enlist their help with this recipe. My sister Kristine and I tag teamed this one and together, we were able to prep this in at least half the time it would have taken me alone.

Having said all that, if you like homemade Mac & Cheese chances are, you just found your new favorite recipe!

**The macaroni:**

3/4 pound of pasta. Use whatever pasta shape you like. Panera uses small shells but I used Cavatappi.

The veggies:

1/2 stick of butter (you’ll need between 1.2 stick and 1.5 for the entire recipe)
3 tablespoons of Extra Virgin Olive Oil
1/2 tsp garlic salt
salt and pepper to taste
1/2 cup diced sweet onion (Vidalia if available)
1 cup shredded carrots (if you wanted a shortcut, I think you could use matchstick carrots)
3 cups broccoli florets, chopped

1/2 stick of butter
1/4 cup flour
2 1/2 cups of half & half (you can also use 1 1/2 cups of whole milk or 2% and 1 cup of heavy cream)
1/2 cup chicken broth (I used low sodium)
1/2 tsp white pepper (black pepper is fine to use too)
1/2 tsp garlic salt
1/2 tsp dry mustard spice -or- dijon mustard
1 tsp onion powder
1 cup of grated extra sharp white cheddar cheese
1 cup sharp yellow or orange cheddar cheese shredded
1 cup of Velveeta cheese sauce. I used two 4 ounce pouches.

Note: I understand if the inclusion of Velveeta disturbs you. Somehow despite my standards for high quality food, I’ve made my peace with the occasional use of it but if you can’t ever fathom the thought, substitute with 3/4 cup of shredded Colby-Jack and 1/4 cup of cream cheese. I’m going to try that option next time!

Breadcrumb Top

**1 cup of Panko or regular breadcrumbs, mixed with 2-3 tablespoons of melted butter and 1/4 cup of Pecorino or Parmesan. The cheese is optional.**

Directions:

Generously butter a shallow 2-quart baking dish.
Add 3 tablespoons of olive oil and melt 4 tablespoons of butter in a dutch oven or a pan deep enough to cook your vegetables. On medium heat, add onions tp pot, sprinkle a pinch of salt on them and let simmer for 2-3 minutes.
Add broccoli and carrots.
Season veggies with garlic salt, stir and taste. If the veggies need a little more salt, add a pinch at a time of regular salt.
We want the veggies to soften but remember, they’ll cook a second time in the oven so once tender, remove from heat and set aside. This whole process should take about 10 minutes. Put the lid on the veggies for at least half of the time for a quicker cook.
Cook the macaroni in a large pot of boiling salted water until al dente.
Meanwhile, in a separate skillet deep enough to hold your cheese sauce, melt 1/2 stick of butter.
Add the flour and cook over moderate heat for 2 minutes, stirring constantly.
Add some of the half-and-half and then some of the chicken stock and continue to stir over moderate heat until all are incorporated and thickened, about 3-5 minutes.
Reduce heat to low and add the cheeses stirring until melted.
Stir in the garlic salt, pepper, mustard, onion powder. Taste the sauce and season with salt and pepper tp taste if needed.
Remove the pasta. Drain well.
Gently fold your cooked vegetables in with your pasta.
You can now add the cheese sauce to the pasta pot and fold gently until well combined or you can start with a layer of cheese in your baking dish add your pasta and veggies and repeat your layers. Either method works.
Once your cheesy pasta is in the greased baking dish, melt butter for breadcrumbs in a microwaveable bowl. Once melted, remove from the microwave, combine the butter with the breadcrumbs and sprinkle on top of your pasta. If you’re making this dish the day prior, skip this step and wait until the day of to add your breadcrumbs.
Place macaroni and cheese into a preheated 350 degree oven and cook until golden brown on top (usually 45 minutes but varies with different ovens).
Let sit 10 minutes before serving and enjoy!

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Tammi’s Recipe Box - Find other recipes here!

Panera's Copycat Broccoli Cheddar Mac & Cheese

The veggies:

1/2 stick of butter (you’ll need between 1.2 stick and 1.5 for the entire recipe)

3 tablespoons of Extra Virgin Olive Oil

1/2 tsp garlic salt

salt and pepper to taste

1/2 cup diced sweet onion (Vidalia if available)

1 cup shredded carrots (if you wanted a shortcut, I think you could use matchstick carrots)

3 cups broccoli florets, chopped

1/2 stick of butter

1/4 cup flour

2 1/2 cups of half & half (you can also use 1 1/2 cups of whole milk or 2% and 1 cup of heavy cream)

1/2 cup chicken broth (I used low sodium)

1/2 tsp white pepper (black pepper is fine to use too)

1/2 tsp garlic salt

1/2 tsp dry mustard spice -or- dijon mustard

1 tsp onion powder

1 cup of grated extra sharp white cheddar cheese

1 cup sharp yellow or orange cheddar cheese shredded

1 cup of Velveeta cheese sauce. I used two 4 ounce pouches.

Directions:

Generously butter a shallow 2-quart baking dish.

Add 3 tablespoons of olive oil and melt 4 tablespoons of butter in a dutch oven or a pan deep enough to cook your vegetables. On medium heat, add onions tp pot, sprinkle a pinch of salt on them and let simmer for 2-3 minutes.

Add broccoli and carrots.

Season veggies with garlic salt, stir and taste. If the veggies need a little more salt, add a pinch at a time of regular salt.

We want the veggies to soften but remember, they’ll cook a second time in the oven so once tender, remove from heat and set aside. This whole process should take about 10 minutes. Put the lid on the veggies for at least half of the time for a quicker cook.

Cook the macaroni in a large pot of boiling salted water until al dente.

Meanwhile, in a separate skillet deep enough to hold your cheese sauce, melt 1/2 stick of butter.

Add the flour and cook over moderate heat for 2 minutes, stirring constantly.

Add some of the half-and-half and then some of the chicken stock and continue to stir over moderate heat until all are incorporated and thickened, about 3-5 minutes.

Reduce heat to low and add the cheeses stirring until melted.

Stir in the garlic salt, pepper, mustard, onion powder. Taste the sauce and season with salt and pepper tp taste if needed.

Remove the pasta. Drain well.

Gently fold your cooked vegetables in with your pasta.

You can now add the cheese sauce to the pasta pot and fold gently until well combined or you can start with a layer of cheese in your baking dish add your pasta and veggies and repeat your layers. Either method works.

Place macaroni and cheese into a preheated 350 degree oven and cook until golden brown on top (usually 45 minutes but varies with different ovens).

Let sit 10 minutes before serving and enjoy!

Tammi Weed