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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.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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 in boiling salted water for 1 minute less than package directions. Drain without rinsing.
  • Heat olive oil in a large skillet over medium-high heat. Add onions, carrots, and broccoli. Cook 5-6 minutes over medium heat until carrots are tender-crisp and broccoli is bright green. Set aside.
  • Mix salt, white pepper, garlic powder, and flour in a small bowl.
  • Melt butter in the same skillet over medium-high heat until foamy. Add seasoned flour mixture and whisk constantly for 2 minutes until light brown.
  • Reduce heat to medium-low. Gradually whisk in heavy cream, then whole milk, then vegetable broth.
  • Increase heat to medium and whisk for 7 minutes until thickened. Do not boil. Add dry mustard and Tabasco to taste.
  • Remove from heat or reduce to lowest setting. Whisk in American cheese first, then Vermont cheddar, then sharp cheddar, one handful at a time until smooth.
  • Add paprika and turmeric for color. Let sauce sit 5-7 minutes to thicken.
  • Gently fold cooked pasta into cheese sauce using a spatula. Mix in sautéed vegetables.
  • Serve immediately while creamy.

Notes

Do not rinse pasta to preserve starch for binding. Do not let sauce boil or it will break. Serve with crusty sourdough bread.
Tried this recipe?Leave a comment below & let me know!