This Panera broccoli mac and cheese copycat recipe is rich, creamy, cheesy, and wonderfully comforting. It brings together tender macaroni, fresh broccoli, shredded carrot, and a smooth cheese sauce for a homemade version of the cozy favorite you can make in one pot.
If pasta is one of your favorite comfort foods, this broccoli mac and cheese is the kind of recipe that is easy to love. The macaroni cooks right in the broth, which helps build flavor from the start, and the vegetables soften as everything simmers together. Once the cheeses are stirred in, the sauce turns creamy, savory, and satisfying without needing a complicated method.
This recipe does not include bacon, but it still has plenty of flavor from sharp cheddar, mozzarella, butter, onion, garlic powder, and paprika. The broccoli adds color and texture, while the shredded carrot blends into the dish and gives it a subtle sweetness. It is a simple family-friendly pasta recipe that works well as a side dish or a hearty meatless main course.
The key to a good homemade Panera-style broccoli mac and cheese is balance. The pasta should be tender, the broccoli should be cooked but not mushy, and the cheese should melt smoothly into the pot before the milk or cream is added. When made this way, every bite is creamy and cheesy with just enough vegetable flavor to keep it from feeling too heavy.
Serve this creamy broccoli macaroni and cheese with roasted meat, a simple salad, or your favorite weeknight dinner. It is also delicious on its own when you want a warm bowl of easy comfort food.
What You’ll Need
3 tablespoons butter
1 small onion, chopped
4 cups chicken broth or stock
½ teaspoon paprika
¼ teaspoon garlic powder
3 cups uncooked macaroni
2 cups fresh broccoli, cut into small pieces
1 carrot, shredded
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup whole milk or cream
How to Make
Heat a large Dutch oven or heavy pot over medium heat. Add 2 tablespoons of the butter and let it melt completely.
Add the chopped onion and stir well. Cook for about 5 minutes, or until the onion is translucent and softened. Try not to brown the onion, as a gentle sauté gives the finished mac and cheese a smoother flavor.
Reduce the heat to low-medium. Add the chicken broth, paprika, garlic powder, broccoli, shredded carrot, and uncooked macaroni. Stir everything together so the pasta is mostly covered by the liquid, then cover the pot.
Cook for 20 minutes, stirring halfway through to keep the macaroni from sticking to the bottom of the pot. After 20 minutes, check the pasta for doneness. It should be tender, and the broccoli should be cooked through but still hold its shape.
Add the shredded cheddar cheese, shredded mozzarella cheese, and the remaining 1 tablespoon of butter. Stir until the cheese begins to melt into the pasta. Turn off the heat, cover the pot, and let it sit for about 5 minutes so the cheese can melt fully.
Once the cheese has melted, stir in the whole milk or cream. Cover the pot for another 5 minutes to warm the milk through, then stir again before serving. The sauce will be creamy, cheesy, and ready to spoon into bowls.
Tips
For the best texture, do not overcook the broccoli. Fresh broccoli works best in this recipe because it holds up better while the pasta cooks. Cut it into small, even pieces so it becomes tender at the same time as the macaroni.
If you need to use frozen broccoli, let it thaw for about 10 minutes before adding it to the pot. Because frozen broccoli is already partially softened, add it later in the cooking process, about 10 minutes after the pasta starts cooking. This helps prevent it from becoming mushy.
Let the cheese melt before adding the milk or cream. Adding the milk too early can make it harder for the cheese to melt smoothly. Turning off the heat before the final melting step also helps prevent the sauce from becoming grainy.
Sharp cheddar cheese gives this broccoli mac and cheese a deeper flavor, but you can use the cheddar you prefer. Mozzarella adds extra creaminess and helps create a smooth, stretchy cheese sauce.
Stir the pot before serving, especially if it has been sitting for a few minutes. The sauce thickens as it rests, and a quick stir brings everything back together. If the mac and cheese becomes thicker than you like, add a small splash of warm milk and stir until creamy again.
This Panera broccoli mac and cheese copycat is best served warm, right after the cheese sauce comes together. It is creamy, cozy, and simple enough for a weeknight dinner while still feeling like a special comfort food treat.
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
📋 Recipe
Panera Broccoli Mac and Cheese
Ingredients
- 3 tablespoons butter
- 1 cup onion chopped
- 4 cups chicken broth
- 3 cups macaroni uncooked
- 2 cups fresh broccoli cut into small pieces
- ½ cup carrot shredded
- 1 cup whole milk or cream
- 2 cups sharp cheddar cheese shredded
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 cup mozzarella cheese shredded
Instructions
-
Heat a large Dutch oven or heavy pot over medium heat.
-
Add 2 tablespoons of butter and let it melt.
-
Add the onion and cook for about 5 minutes, stirring often, until softened and translucent.
-
Reduce the heat to low-medium.
-
Add the chicken broth, paprika, garlic powder, broccoli, carrot, and macaroni. Stir well and cover.
-
Cook for 20 minutes, stirring halfway through.
-
Check that the pasta is tender. Add the cheddar, mozzarella, and remaining 1 tablespoon of butter, then stir.
-
Turn off the heat, cover, and let the pot sit for about 5 minutes, or until the cheese has melted.
-
Stir in the milk or cream, cover for about 5 minutes to warm through, then stir again before serving.
Nutrition
Don’t Forget to Pin for Later!
