Creamy Stovetop Panera-Style Mac and Cheese

The First Bite That Started It All

The first time I tasted Panera’s mac and cheese, it was love at first bite. Creamy, tangy, and so rich—it hugged every noodle. I was at a friend’s house, shivering from rain, when she handed me a bowl. One spoonful warmed me right up. Ever wondered how you could turn pantry basics into something this comforting? Now I make it at home, and you can too.

My Cheesy Kitchen Blunder

My first try went… interestingly. I forgot to let the cheese sit out, so it clumped in the sauce. The result? A lumpy, still-delicious mess. My kids ate it anyway, giggling at my “cheese icebergs.” Cooking isn’t about perfection—it’s about joy, messes, and full bellies. That’s why homemade beats takeout every time.

What Makes This Mac Magic

– Sharp white cheddar gives a tangy kick, while heavy cream makes it silky. – Ground mustard is the sneaky hero, adding depth without overpowering. Which flavor combo surprises you most? Try it, then tell me if you spot the mustard’s magic.

A Dish With Humble Roots

Mac and cheese dates back to 14th-century Italy, but America made it creamy. Thomas Jefferson even served it at a White House dinner! *Did you know early recipes used breadcrumbs instead of flour?* Today, it’s a hug in a bowl, no fancy tools needed.

Ingredients:

Ingredient	Amount	Notes
Medium pasta shells	1 pound
Butter	¼ cup
Flour	¼ cup
Sharp white cheddar	3-4 cups	Grated and at room temperature
Heavy cream	1 ¼ cups
Whole milk	1 ¾ cups
Salt	1 teaspoon
Pepper	½ teaspoon
Ground mustard	½ teaspoon

How to Make Creamy Stovetop Mac and Cheese

Step 1 Boil the pasta shells until tender. Follow the package directions for timing. Drain well but don’t rinse. Rinsing removes starch needed for creamy sauce. Step 2 Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute. Slowly pour in cream and milk. Keep whisking until the mix thickens slightly. (*Hard-learned tip: Let cheese sit out before shredding. Cold cheese clumps in sauce.*) Step 3 Reduce heat to low and add shredded cheese. Stir until melted and smooth. Mix in salt, pepper, and mustard. Taste and adjust if needed. Step 4 Toss cooked pasta with the cheese sauce. Serve immediately for best texture. Leftovers thicken—add a splash of milk when reheating. What’s the secret to extra-creamy mac? Share below! Cook Time: 20 minutes Total Time: 30 minutes Yield: 6 servings Category: Dinner, Comfort Food

3 Fun Twists on Classic Mac

Bacon & Jalapeño Crispy bacon bits and diced jalapeños add crunch and heat. Perfect for spice lovers. Broccoli & Garlic Steamed broccoli and roasted garlic make it veggie-packed. A sneaky way to eat greens. Buffalo Chicken Shredded chicken and buffalo sauce turn it into a meal. Serve with celery sticks. Which twist would you try first? Vote in the comments!

Serving Suggestions for Mac and Cheese

Pair with a crisp green salad or garlic bread. Top with breadcrumbs for crunch. Drink with iced tea or a light lager. Both cut through the richness nicely. Which would you choose tonight?

Storing and Reheating Your Mac and Cheese

Keep leftovers in the fridge for up to 3 days. Use a tight lid to stop drying. Reheat on the stove with a splash of milk. Stir often to keep it creamy. Freeze portions for up to 2 months—thaw overnight before warming. *Fun fact: My grandkids beg for this as a freezer meal!* Double the recipe for easy batch cooking. Why this matters: Fresh pasta soaks up sauce, so leftovers taste even richer. Ever tried freezing mac and cheese? Share your tips below!

Fix Common Mac and Cheese Mistakes

Sauce too thick? Add milk slowly until smooth. Cheese clumping? Shred it fine and let it warm first. Pasta soggy? Undercook it slightly—it softens in the sauce. Why this matters: Small tweaks save time and stress. My neighbor once used cold cheese and learned the hard way! What’s your biggest kitchen rescue story?

Your Mac and Cheese Questions Answered

Q: Can I use gluten-free pasta? A: Yes! Swap the flour for cornstarch (2 tablespoons) in the roux. Q: How far ahead can I make this? A: Prep sauce and pasta separately. Combine just before serving. Q: What cheese swaps work? A: Gouda or fontina melt well. Avoid pre-shredded cheese—it’s coated to resist clumping. Q: Can I halve the recipe? A: Absolutely. Use a smaller pot and watch the sauce closely. Q: Need a lighter option? A: Try half-and-half instead of heavy cream. It’s still creamy but less rich.

Let’s Dish About Comfort Food

Nothing beats mac and cheese on a chilly night. Whip it up, then snap a pic! Tag Savory Discovery on Pinterest so I can cheer you on. Did you add a twist? Tell me in the comments. Happy cooking! —Elowen Thorn.