Copycat Panera Broccoli Mac and Cheese Recipe

This Panera broccoli mac and cheese copycat is creamy, comforting, and truly addictive. I loved recreating this at home — it’s rich, cheesy, and packed with tender broccoli for a balanced comfort dish.

Pasta is my weakness: I could eat it every day, and cheese only improves it. This version keeps things simple and vegetarian-friendly while delivering lots of flavor and a satisfying texture — broccoli cooked until just tender, not mushy, and a creamy cheese sauce that clings to every noodle.

What You’ll Need

• 3 tablespoons butter
• 1 small onion, chopped (about 1 cup)
• 4 cups chicken broth or stock
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 3 cups uncooked macaroni
• 2 cups fresh broccoli, cut into small florets
• 1/2 cup shredded carrot
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup whole milk or cream

How to Make

1. Heat a large Dutch oven or heavy pot over medium heat. Add 2 tablespoons of butter and let it melt.
2. Add the chopped onion, stirring and cooking about 5 minutes until translucent and softened but not browned.
3. Reduce heat to low-medium. Add the chicken broth, paprika, garlic powder, broccoli, shredded carrot, and macaroni. Stir, cover, and cook 20 minutes, stirring once halfway through.
4. Check the pasta and broccoli for doneness. Remove from heat, add the shredded cheddar and mozzarella plus the remaining 1 tablespoon butter. Stir until combined.
5. Cover and let sit about 5 minutes so the cheeses melt completely.
6. Once the cheese is melted, stir in the milk or cream and cover for another 4–5 minutes to warm through. Stir again and serve hot.

Tips

• Use fresh broccoli for best texture. Avoid frozen unless necessary; if you use frozen, thaw it first and add it later in the cooking time to prevent mushiness.
• Don’t overcook the broccoli — adding it at the same time as directed should yield tender but still-structured florets.
• Let the cheeses melt before adding milk; adding milk too early can make it harder for the cheese to fully melt into a smooth sauce.
• Choose a sharp cheddar for a more pronounced flavor, but any cheddar will work.

This dish makes a comforting main or a hearty side and pairs well with simple grilled or roasted proteins. Let me know how your Panera-style broccoli mac and cheese turns out!

More Pasta Recipes to Love

Pepper Jack Mac & Cheese

Macaroni & Tomatoes

Tortellini Al Forno (with a spicy kick)

Salmon & Shrimp Pasta

Chicken Spaghetti with Rotel

Spinach Ravioli with Tomato Basil Cream Sauce

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