Description
Craving the creamy, cheesy indulgence of Panera’s famous Broccoli Cheddar Mac & Cheese? Now you can make it right at home! This recipe is a delightful blend of tender macaroni, fresh broccoli, and shredded carrots, all wrapped in a velvety cheese sauce made with a mix of sharp cheddar, white cheddar, and white American cheeses. It’s comfort food at its finest—perfect for a cozy family dinner or an impressive crowd-pleaser. Ready in under an hour, it’s easy to whip up and utterly satisfying!
Ingredients
Scale
- ¾ lb uncooked macaroni (or Pipe Regatta)
- 8 tablespoons butter (divided use)
- ½ cup yellow onion, diced
- 1 cup carrots, shredded
- 3 cups broccoli florets, small dice
- ¼ cup all-purpose flour
- 1 ½ cups 2% milk
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded extra sharp white cheddar cheese
- 1 cup shredded white American cheese
- 1 cup shredded sharp yellow cheddar cheese
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook according to the package instructions until al dente.
- Drain and set the pasta aside.
Prepare the Vegetables
- In a large skillet, melt 4 tablespoons of butter over medium heat.
- Add the diced yellow onion and shredded carrots, sautéing for 5 minutes or until the onion is translucent and the carrots are tender.
- Add the small-diced broccoli florets to the skillet and cook for another 3-4 minutes, until the broccoli is tender yet still vibrant green.
Make the Cheese Sauce
- In the same skillet, melt the remaining 4 tablespoons of butter over medium heat.
- Whisk in the flour, cooking for 2 minutes to form a roux.
- Slowly pour in the 2% milk, heavy cream, and chicken broth, whisking continuously to prevent lumps.
- Cook the mixture for 5-7 minutes, or until it thickens and starts to bubble.
Add Seasonings and Cheese
- Stir in the salt, white pepper, dry mustard, garlic powder, and onion powder.
- Gradually add the shredded cheeses—extra sharp white cheddar, white American, and sharp yellow cheddar—stirring until the cheese melts and the sauce is smooth and creamy.
Combine Pasta, Vegetables, and Sauce
- Add the cooked pasta and sautéed vegetables to the cheese sauce.
- Stir everything gently until the macaroni and vegetables are fully coated in the luscious cheese sauce.
Serve
- Transfer the Broccoli Cheddar Mac & Cheese to serving plates or bowls.
- Garnish with extra shredded cheese or freshly chopped herbs like parsley for a final touch.
- Serve hot and enjoy every cheesy, comforting bite!
Notes
- Vegetarian Option: Substitute chicken broth with vegetable broth for a vegetarian-friendly version.
- Gluten-Free Option: Use gluten-free pasta and replace all-purpose flour with a gluten-free flour blend.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if needed.
- Customizations: For extra protein, stir in cooked chicken or bacon bits. For added spice, sprinkle in cayenne pepper or red pepper flakes.
- Make-Ahead Tip: The cheese sauce can be made a day ahead and stored separately. Reheat and combine with freshly cooked pasta and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American