Inspired by the beloved Panera Bread broccoli cheddar mac and cheese, we’ve created a homemade version that’s sure to become a new favorite in your household.
When it comes to comfort food, few dishes hit the mark like a warm, cheesy bowl of mac and cheese. And when you add the goodness of broccoli and the unmistakable flavor of cheddar cheese, you have a dish that’s not just delicious but also packs a nutritional punch. Inspired by the beloved Panera Bread broccoli cheddar mac and cheese, we’ve created a homemade version that’s sure to become a new favorite in your household.
Ingredients:
- 8 oz (about 2 cups) medium shell pasta
- 2 cups broccoli florets, blanched and chopped
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- Kosher salt to taste
- 1/4 tsp black pepper
- Pinch of turmeric
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp all purpose seasoning
Instructions:
1. Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add the shell pasta and cook until al dente according to the package instructions.
- Drain and set aside.
- Reserve 1/4 cup of pasta water to loosen cheese sauce if needed
2. Blanch and Chop the Broccoli:
- Add the broccoli florets to pasta water and cook for about 2 minutes, until they turn bright green.
- Quickly transfer the broccoli to a bowl of ice water to stop the cooking process.
- Drain and chop the broccoli into bite-sized pieces.
3. Make the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 2-3 minutes until golden brown, stirring constantly.
- Gradually add the milk and cream, whisking continuously to avoid lumps.
- Cook for about 5 minutes, or until the mixture thickens.
- Reduce the heat and slowly add in the shredded cheddar cheese, stirring until smooth and creamy.
4. Season the Sauce:
- Stir in the seasoning blend and adjust seasoning to taste.
5. Combine Everything:
- Add the cooked macaroni and chopped broccoli to the cheese sauce, stirring until well coated.
- Use pasta water if needed to loosen consistency of sauce
6. Serve and Enjoy:
- Scoop generous portions of the broccoli cheddar mac and cheese into bowls.
- For an extra indulgent touch, sprinkle a little extra shredded cheddar on top before serving.
Tips and Variations:
- Customize with Toppings: Consider adding crispy breadcrumbs or a sprinkle of grated Parmesan for added texture and flavor.
- Make It Gluten-Free: Swap out regular macaroni for gluten-free pasta and use a gluten-free flour substitute in the sauce.
- Add Protein: For a heartier meal, add crispy chicken and serve
Panera Bread-Inspired Broccoli Cheddar Mac and Cheese
Inspired by the beloved Panera Bread broccoli cheddar mac and cheese, we've created a homemade version that's sure to become a new favorite in your household.
Ingredients
- 8 oz (about 2 cups) medium shell pasta
- 2 cups broccoli florets, blanched and chopped
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- Kosher salt to taste
- 1/4 tsp black pepper
- Pinch of turmeric
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp all purpose seasoning
Instructions
1. Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add the shell pasta and cook until al dente according to the package instructions.
- Drain and set aside.
- Reserve 1/4 cup of pasta water to loosen cheese sauce if needed
2. Blanch and Chop the Broccoli:
- Add the broccoli florets to pasta water and cook for about 2 minutes, until they turn bright green.
- Quickly transfer the broccoli to a bowl of ice water to stop the cooking process.
- Drain and chop the broccoli into bite-sized pieces.
3. Make the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 2-3 minutes until golden brown, stirring constantly.
- Gradually add the milk and cream, whisking continuously to avoid lumps.
- Cook for about 5 minutes, or until the mixture thickens.
- Reduce the heat and slowly add in the shredded cheddar cheese, stirring until smooth and creamy.
4. Season the Sauce:
- Stir in the seasoning blend and adjust seasoning to taste.
5. Combine Everything:
- Add the cooked macaroni and chopped broccoli to the cheese sauce, stirring until well coated.
- Use pasta water if needed to loosen consistency of sauce
6. Serve and Enjoy:
- Scoop generous portions of the broccoli cheddar mac and cheese into bowls.
- For an extra indulgent touch, sprinkle a little extra shredded cheddar on top before serving.
Notes
Tips and Variations:
- Customize with Toppings: Consider adding crispy breadcrumbs or a sprinkle of grated Parmesan for added texture and flavor.
- Make It Gluten-Free: Swap out regular macaroni for gluten-free pasta and use a gluten-free flour substitute in the sauce.
- Add Protein: For a heartier meal, add crispy chicken and serve
There you have it — a homemade version of Panera Bread’s famous broccoli cheddar mac and cheese that’s sure to satisfy your comfort food cravings. Whether it’s a weeknight dinner or a special occasion, this dish is bound to be a hit with your family and friends. Enjoy!
Note: This recipe is an inspired recreation and not an official Panera Bread recipe.
Check out my last recipe here.
