Broccoli Cheddar Mac and Cheese – creamy 30 minute stovetop Panera copycat recipe – from scratch! Loaded with broccoli, shredded carrots, cheesy goodness and 100% comfort.
This easy meal is one the whole family can get behind – especially mac and cheese fans.
This easy weeknight meal is ready in just 30 minutes. Pasta packed with veggies in the creamiest cheese sauce. Who’s in?
WHY I LOVE THIS RECIPE:
- BEST COPYCAT PANERA BROCCOLI CHEDDAR MAC recipe for a fraction of a cost.
- FRESH INGREDIENTS for the cheesy sauce.
- NUTRITION PACKED!
- EASY FROM SCRATCH recipe – ready in just 30 minutes!
- CUSTOMIZABLE – try different cheeses, vegetables and proteins.
- GREAT WAY to get kids to enjoy vegetables.
TIPS FOR THE BEST CREAMY MAC AND CHEESE:
- For best results, grate your own cheese from a block of cheddar cheese. Pre-shredded cheeses have artificial preservatives that don’t allow them to melt as well.
- Gather all the ingredients before you start cooking.
- Don’t overcook the pasta or it’ll be mushy when you simmer it in the cheese sauce.
- Cut cream cheese into small cubes so it melts easier.
- Skip the skim milk – you won’t get the same creaminess.
WHAT’S IN BROCCOLI CHEDDAR MAC AND CHEESE?
Similar to my Broccoli Cheese Soup, you’ll need the following:
- medium pasta shells
- butter
- carrots
- broccoli florets
- garlic clov
- all purpose flour
- whole milk
- chicken stock (or chicken broth)
- sharp cheddar cheese (or combo of white and yellow cheddar)
- cream cheese
- salt and fresh cracked black pepper to taste
HOW TO MAKE BROCCOLI CHEDDAR MAC AND CHEESE:
Use a cheese grater to shred the cheese then set aside.
Bring a large pot of water to a boil and generously season with salt.
Add pasta and cook 1 minute less than package directions (just shy of al dente). Drain well and set aside.
To the same pot over medium heat melt butter. Add broccoli and carrots. Season lightly with salt and pepper and cook 3 minutes stirring occasionally.
Reduce heat to low, add minced garlic and cook 1 minute stirring often so the garlic doesn’t burn.
Sprinkle flour over the top, stir to coat then cook for 1 minute.
Gradually whisk in the milk simmering 2-3 minutes or until slightly thickened.
Add cream cheese stirring until it’s combined then pour in the chicken stock and give it all a good stir.
Turn heat as low as it’ll go then slowly add cheddar cheese stirring until it forms the sauce.
Season with salt and pepper to taste (I use about 1/2 teaspoon salt and 1/4 teaspoon of pepper) then add pasta to the creamy cheddar cheese sauce and give it a good stir.
Optional: add a little fresh cracked black pepper on top. Serve right away.
SUBS AND VARIATIONS:
- Use elbow macaroni instead of shells.
- 2% milk can be used instead of whole milk.
- Add a dash of hot sauce for a light kick.
- Use 1/2 teaspoon garlic powder instead of fresh garlic clove.
- I used a combination of white cheddar and extra sharp cheddar cheese. All white or yellow can be used instead too or even monterey jack (
WHAT TO DO WITH LEFTOVER MAC AND CHEESE:
Store leftover Broccoli Cheddar Mac and Cheese in an airtight container in the refrigerator up to 3 days.
Reheat in the microwave for a quick lunch on a busy day. If needed, add a light splash of milk to loosen the cheese sauce.
WHAT TO SERVE WITH BROCCOLI CHEDDAR MAC AND CHEES:
This mac and cheese makes an easy, hearty main dish on busy weeknights all by itself.
It’s also a great side dish with any of the recipes below:
- Chick Fil-A Chicken Nuggets
- Grilled Bone-In BBQ Chicken
- Crispy Breaded Air Fryer Chicken Tenders
- Slow Cooker BBQ Pulled Pork
- Air Fryer Buffalo Chicken
Full details in the printable recipe card below. Enjoy!
Tried this easy Broccoli Cheddar Mac and Cheese recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Panera Copycat Broccoli Cheddar Mac and Cheese
Ingredients
- 8 ounces medium pasta shells
- 3 tablespoons butter
- 1 cup carrots shredded OR matchstick
- 3 cups fresh broccoli florets chopped
- 1 large garlic clove minced
- 2 tablespoons all purpose flour
- 2/3 cup whole milk
- 3 ounces cream cheese cut in cubes
- 1/2 cup chicken stock
- 8 ounces sharp cheddar cheese freshly grated (can use combo white/yellow cheddar)
- salt and black pepper to taste
Instructions
- Grate the cheese and set aside.
- Bring a large pot of water to a boil. Season generously with salt. Add pasta and cook 1 minute less than package directions (just shy of al dente). Drain well and set aside.
- To the same pot over medium heat melt butter. Add broccoli and carrots. Season lightly with salt and pepper and cook 3 minutes stirring occasionally.
- Reduce heat to low, add minced garlic and cook 1 minute stirring often so the garlic doesn’t burn. Sprinkle flour over the top, stir to coat then cook for 1 minute.
- Gradually whisk in milk simmering 2-3 minutes or until slightly thickened.
- Add cubed cream cheese stirring until it’s almost combined then pour in the chicken stock and give it all a good stir to combine.
- Turn heat as low as it’ll go then slowly add grated cheddar cheese stirring until it forms a silky sauce.
- Taste and season with salt and pepper to your preference (I use about 1/2 teaspopon salt and 1/4 teaspoon of pepper then add pasta and gently stir until combined.
- Optional: add fresh cracked black pepper on top. Serve right away.