Panera Broccoli Cheddar Mac and Cheese

This Panera Broccoli Cheddar Mac and Cheese is even better than the original. It is extra creamy, loaded with cheese, and made completely in the Instant Pot. This mac and cheese recipe could not get any easier or more flavorful. Plus there are even some veggies involved!

If you are looking for a more traditional recipe, try my Homemade Mac & Cheese Sauce.

My One Pot French Onion Mac and Cheese also comes together in one pan.

My Cheesy Hashbrown Potatoes are always a crowd pleasing side dish.

Highlights

One pot Instant Pot mac & cheese recipe
Panera copycat broccoli cheddar mac & cheese
Loaded with fresh carrots & broccoli
2 kinds of cheese
Kid friendly meal
Easy entree or side dish
Extra creamy, but no heavy cream

Ingredient Notes

overhead of ingredients for instant pot panera copycat broccoli cheddar mac and cheese

Chicken Stock: Swap for chicken broth or vegetable broth.
Broccoli Florets: Use fresh broccoli florets. I buy the pre-washed and pre-chopped broccoli to save time. I have not tested this recipe with frozen broccoli.
Carrots: I like to julienne the carrots instead of using shredded carrots because the larger and thicker carrot pieces cook less and hold up better. The smaller and thinner the carrot pieces are the more they will fall apart during pressure cooking.
Cream Cheese: Leave the cream cheese at room temperature while you prepare the other ingredients.
Cheddar Cheese: You can use white or yellow cheddar, or one cup of each. Be sure to shred the cheese yourself instead of purchasing shredded cheese. It has a coating that does not allow it to melt as well. Lastly, I highly recommend using high quality cheddar cheese for the best flavor, like Cabot or Tillamook. These resulted in a more flavorful mac and cheese compared to the store brand cheese I tried.

Complete list of ingredients and amounts is located on the recipe card below.

Helpful Equipment & Tools

Instant Pot Duo 7-in-1 Electric Pressure Cooker: This is the Instant Pot I use and love. I test all of my recipes in the 8 quart model. There are newer models out there but this one works great and has a great price point.
Silicone Nonstick Mixing Spoons Set 2: These spoons are great for cooking in the Instant Pot or with nonstick cookware. They are heat resistant and sturdy.
OXO Good Grips Box Grater: I love this grater because it comes with a small storage container that catches the cheese as you grate it.

Instructions

Overview

Melt the butter.
Add the pasta, spices, and broth.
Layer vegetables on top of pasta mixture.
Pressure cook.
Stir in half and half and cheese.

Step by Step

Step 1: Select “Saute” mode on the Instant Pot. Add the butter and stir until melted.

Step 2: Turn the pot off. Add the stock, hot sauce, salt, garlic, onion powder, ground mustard, pepper, and pasta. Stir until combined.

steps 1 & 2 melted butter in pot shells in broth in pot

TIP – Do not stir the pasta and veggies before cooking. They should be in two separate layers.

Step 3: Add in the broccoli and carrot on top of the pasta. Do not stir. These should be sitting on top of the pasta mixture.

Step 4: Secure the lid and switch the valve to sealing. Select “Pressure Cook” and “High” on the Instant Pot. Set the timer for 5 minutes. Release the pressure immediately after the timer has finished.

steps 3 & 4 veggies on top of pasta pasta and veggies pressure cooked

Step 5: Select “Keep Warm” on the pot. Stir in the half and half. The broccoli will begin to fall apart in the sauce.

Step 6: Stir in the cream and cheddar cheese until completely melted and smooth. Turn the pot off and let stand for 5 minutes before serving so the sauce can thicken.

steps 5 & 6 cream cheese added to pasta finished panera broccoli cheddar mac and cheese in instant pot

NOTE – The broccoli will fall apart.

TIP – The longer the pasta sits, the thicker the sauce will become.

Make Ahead & Storage

Make Ahead: The Panera broccoli cheddar mac and cheese is best served fresh, but you can shred the cheese and prep the vegetables ahead of time.
Refrigerator: Store leftover mac and cheese in the fridge in an airtight container for 3-4 days.
- Reheating: For a small serving, reheat in the microwave in 30 second intervals, stirring occasionally. For multiple servings, reheat the leftover mac and cheese on the stove over medium heat, stirring frequently. Add a splash of whole milk or broth if the leftover mac and cheese has dried out.
Freezer: I do not recommend freezing leftover panera bread broccoli mac and cheese because the texture of pasta degrades significantly.

Expert Tips

Use chicken stock. Chicken stock, broth, or vegetable broth creates a much more flavor mac and cheese compared to water.
Use good quality cheddar. I recommend Cabot or Tillamook for the best flavor.
Shred your own cheese. Store bought shredded cheese is coated in starch to prevent it from caking. This also prevents it from seamlessly melting in a sauce. So I always recommend shredding your own cheese.
Let stand before serving. Letting the mac and cheese stand for about 5 minutes allows the sauce to thicken up.

Recipe Notes

The broccoli will fall apart. If you want more defined pieces of broccoli you can fold steamed broccoli florets into the pasta at the end. Add an extra 1/4 cup of stock to the pot to compensate for the loss of water from the broccoli.
The broccoli cheddar mac and cheese is not spicy. The hot sauce adds so tanginess that compliments the flavor of the cheese.
The recipe can easily be doubled. This recipe doubles just fine in my 8 quart pressure cooker.

up close of the panera broccoli cheddar mac and cheese

Variations

White Cheddar Mac & Cheese: Use all white cheddar cheese for a white mac and cheese.
Pasta Shape: I have tested this recipe with penne and it takes 5 minutes on high pressure. The general rule for cooking pasta in the instant pot is to divide the shortest cook time on the package by 2 and subtract 1 minute for a softer pasta or subtract 2 minutes for very al dente pasta.
Gluten-free: This recipe can easily be made gluten free since there is no flour, just swap the pasta for any gluten free pasta.

FAQs

What can I serve with panera broccoli cheddar mac and cheese?

I recommend serving this mac and cheese as a side dish (or on its own):
– Any grilled or baked protein
– Air fryer chicken fried steak
– Brats, hot dogs, or hamburgers
– Air fryer pork chops
– Slow cooker Dr. Pepper ribs

What is Panera broccoli cheddar mac & cheese?

Panera’s signature broccoli cheddar mac & cheese is a cross between their broccoli cheddar soup and their mac and cheese. You can buy it in some grocery stores or order it at many of their restaurants.

Does Panera still have broccoli cheddar mac and cheese?

Yes, it is on their official online menu so you should be able to order it at most locations.

How is the Broccoli Cheddar Mac and Cheese from Panera?

It is delicious! It has a very sharp cheddar flavor and is loaded with broccoli and carrots.

Is Broccoli Cheddar Mac and Cheese Panera vegetarian?

Yes it is. This recipe is vegetarian if you swap the chicken broth for vegetable broth.

How many calories are in mac and cheese with broccoli?

According to Panera Bread, a small size of mac and cheese has 390 calories, 27 grams of fat, and 25 carbohydrates.

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Panera Broccoli Cheddar Mac and Cheese

Brianna May

This Panera Broccoli Cheddar Mac and Cheese is even better than the original. It is extra creamy, loaded with cheese, and made completely in the Instant Pot. This mac and cheese recipe could not get any easier or more flavorful. Plus there are even some veggies involved

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6 people

Equipment

Instant Pot
Stirring Spoon
Box Grater

Ingredients

2 Tablespoons unsalted butter
2 cups chicken stock*
1 teaspoon hot pepper sauce
1 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon pepper
8 ounces medium shell shaped pasta
2 heaping cups broccoli florets*
1/2 heaping cup julienned carrots*
1 cup half and half
4 ounces cream cheese diced, room temperature*
8 ounces extra sharp cheddar cheese shredded, room temperature*

Instructions

Review all recipe notes and instructions before beginning.
Select “Saute” mode on the Instant Pot. Add the butter and stir until melted.
Turn the pot off. Add the stock, hot sauce, salt, garlic, onion powder, ground mustard, pepper, and pasta. Stir until combined.
Add in the broccoli and carrot on top of the pasta. Do not stir. These should be sitting on top of the pasta mixture.
Secure the lid and switch the valve to sealing. Select “Pressure Cook” and “High” on the Instant Pot. Set the timer for 5 minutes. Release the pressure immediately after the timer has finished.
Select “Keep Warm” on the pot. Stir in the half and half. The broccoli will begin to fall apart in the sauce.
Stir in the cream and cheddar cheese until completely melted and smooth. Turn the pot off and let stand for 5 minutes before serving so the sauce can thicken

Notes

Chicken Stock: Swap for chicken broth or vegetable broth. Broccoli Florets: Use fresh broccoli florets. I buy the pre-washed and pre-chopped broccoli to save time. I have not tested this recipe with frozen broccoli. Carrots: I like to julienne the carrots instead of using shredded carrots because the larger and thicker carrot pieces cook less and hold up better. The smaller and thinner the carrot pieces are the more they will fall apart during pressure cooking. Cream Cheese: Leave the cream cheese at room temperature while you prepare the other ingredients. Cheddar Cheese: You can use white or yellow cheddar, or one cup of each. Be sure to shred the cheese yourself instead of purchasing shredded cheese. It has a coating that does not allow it to melt as well. Lastly, I highly recommend using high quality cheddar cheese for the best flavor, like Cabot or Tillamook. These resulted in a more flavorful mac and cheese compared to the store brand cheese I tried. Refrigerator: Store leftover mac and cheese in the fridge in an airtight container for 3-4 days. Reheating: For a small serving, reheat in the microwave in 30 second intervals, stirring occasionally. For multiple servings, reheat the leftover mac and cheese on the stove over medium heat, stirring frequently. Add a splash of whole milk or broth if the leftover mac and cheese has dried out. Use good quality cheddar. I recommend Cabot or Tillamook for the best flavor. Shred your own cheese. Store bought shredded cheese is coated in starch to prevent it from caking. This also prevents it from seamlessly melting in a sauce. So I always recommend shredding your own cheese. The broccoli will fall apart. If you want more defined pieces of broccoli you can fold steamed broccoli florets into the pasta at the end. Add an extra 1/4 cup of stock to the pot to compensate for the loss of water from the broccoli. The broccoli cheddar mac and cheese is not spicy. The hot sauce adds so tanginess that compliments the flavor of the cheese. The recipe can easily be doubled. This recipe doubles just fine in my 8 quart pressure cooker. Pasta Shape: I have tested this recipe with penne and it takes 5 minutes on high pressure. The general rule for cooking pasta in the instant pot is to divide the shortest cook time on the package by 2 and subtract 1 minute for a softer pasta or subtract 2 minutes for very al dente pasta.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Panera Broccoli Cheddar Mac and Cheese

Table of Contents

Highlights

Ingredient Notes

Helpful Equipment & Tools