Panera Broccoli Cheddar Mac and Cheese (High-Protein Copycat)

Panera discontinued their Broccoli Cheddar Mac and Cheese, and honestly? I was devastated.

It was the one thing I’d order when I needed comfort food but didn’t want to feel completely terrible about it afterward.

Creamy, cheesy, with actual vegetables mixed in, and somehow filling enough to keep me going for hours.

So I figured out how to make it at home. Takes about 30 minutes start to finish, and my toddler devours this without even realizing there’s broccoli and extra protein hidden inside—that’s how good it is.

The cottage cheese is my secret weapon here—it adds a ton of protein without changing the taste at all. You literally cannot tell it’s there.

This makes 4 servings, which for me means: dinner for me and my toddler, plus lunch the next day for both of us. That’s it.

Not a week’s worth of the same meal, just enough for dinner and one leftover meal. Whether you’re trying to get more protein, feeding a picky eater, or just craving that Panera magic at home, this recipe checks every single box.

Why This High-Protein Panera Broccoli Cheddar Mac and Cheese Copycat Recipe Works For Real Life

This recipe is as straightforward as it gets: cook some pasta, make a cheese sauce, mix them together. That’s it. If you can boil water and melt cheese, you can make this.

The cottage cheese trick is something I started using when I wanted more protein without just eating chicken breast every day.

When you blend it smooth and mix it into all that cheddar, you can’t taste it at all. It just makes the sauce creamier and bumps the protein up to about 22g per serving.

That means you actually stay full instead of being hungry again an hour later like regular mac and cheese.

What This Recipe Actually Does For You

It’s Higher in Protein Than Regular Mac: Between the cottage cheese, cheddar, and pasta, you’re getting about 22g of protein per serving. That’s actually a decent amount for comfort food. It means you won’t crash an hour later.

You’re Getting Real Vegetables: The broccoli isn’t just there for show. It’s got vitamin C, fiber, and stuff that’s actually good for you. And because it’s mixed into cheesy goodness, even picky eaters will eat it without complaining.

It’s Got Calcium: All that cheese and cottage cheese means you’re getting a solid dose of calcium, which is good for bones and teeth.

No Weird Ingredients: When you make this at home, you know exactly what’s in it. Real butter, real cheese, fresh broccoli. No preservatives, no stabilizers, none of that stuff you can’t pronounce that’s in the restaurant and grocery store versions.

A serving has about 450 calories, 22g protein, 48g carbs, and 20g fat. That’s pretty balanced for comfort food, and way better than most takeout options.

Why Making Panera Broccoli Cheddar Mac and Cheese at Home Makes Sense

It’s Cheaper: A large side of mac and cheese at Panera is like $8-10. This recipe makes 4 servings for about $10-12 in groceries. That’s $2.50-3 per serving instead of $8-10. If you’re making this even once a week, that adds up.

You Control What Goes In It: Restaurant food has to be shelf-stable and cost-effective. That means preservatives, extra sodium, and shortcuts you probably wouldn’t take at home. When you make this yourself, you’re using real ingredients.

It’s Fresher: Restaurant mac and cheese sits in warming trays for hours. This is cooked fresh and tastes better because of it.

You Can Customize It: Want more broccoli? Add it. Want it spicier? Throw in some hot sauce. Need it gluten-free? Use gluten-free pasta. You’re in charge.

Smart Portions: You make 4 servings—enough for dinner and one leftover meal. Not so much that you’re eating the same thing all week or throwing food away.

Panera Broccoli Cheddar Mac and Cheese Shortcuts

This recipe already takes 30 minutes, but here are the shortcuts I actually use to make it faster:

Buy Frozen Broccoli: I buy the big bags of frozen broccoli florets and just add them straight to the boiling pasta water in the last 3-4 minutes. They thaw and cook perfectly. This saves me from washing and chopping fresh broccoli. Saves 10 minutes easy.

Pre-Shredded Carrots: Those bags of shredded carrots in the produce section are worth it. Just give them a quick chop so they’re smaller, then toss them in. Don’t waste time grating carrots.

Shred Cheese in Bulk: On Sunday, I shred a bunch of cheese from a block and keep it in a container in the fridge. Then during the week, I just grab what I need. Still melts way better than the pre-shredded stuff from a bag.

Blend Cottage Cheese Ahead: If you’re prepping ingredients for the week anyway, blend your cottage cheese on Sunday and keep it in the fridge. When you’re ready to make mac, it’s already smooth and ready to go.

Use Pre-Chopped Veggies When It Makes Sense: If chopping is what’s stopping you from making this, buy the pre-diced stuff. Yeah it costs more, but if it means you actually cook instead of ordering takeout, it’s worth it.

High-Protein Panera Broccoli Cheddar Mac and Cheese Ingredients

Here’s everything. I’ve noted where you can take shortcuts without messing it up.

Main Ingredients:

• 8 oz pasta (medium shells or elbows work great—use what you have)
• 2 cups fresh or frozen broccoli florets, cut small (frozen is totally fine)
• ½ cup shredded carrots (pre-shredded is fine)
• 2 teaspoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour (all-purpose or gluten-free)
• 1 cup milk (whole milk, 2%, or even 1% all work—sauce will be slightly thinner with lower fat milk but still good)
• ⅔ cup heavy cream (or half-and-half if you want it lighter)
• ⅔ cup cottage cheese, blended until completely smooth
• 1¾ cups sharp cheddar cheese, shredded from a block (don’t use pre-shredded—it won’t melt right)
• ½ teaspoon Dijon mustard (or ¼ teaspoon yellow mustard)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and pepper

Optional:

• Hot sauce (adds tang without heat)
• Bacon bits for topping
• Extra cheese for serving

A Few Notes on Ingredients

Cottage Cheese: Blend it completely smooth. You will not taste it—it just adds creaminess and protein. If you absolutely refuse to use it, add an extra ½ cup of heavy cream instead. You’ll lose the protein boost but it’ll still taste good.

Cheese: You really do need to shred from a block. Pre-shredded cheese has powder on it that stops it from melting smoothly. Your sauce will be grainy if you use it. I learned this the hard way.

Milk: Whole milk is creamiest, but I’ve made this with 2% and even 1% when that’s what I had. It’s slightly thinner but still works.

Broccoli: Fresh or frozen both work. If using frozen, add it straight to the boiling pasta water—don’t thaw it first.

How to Make This High-Protein Panera Broccoli Cheddar Mac and Cheese Copycat Recipe

This comes together pretty fast. The recipe says 30 minutes, but for me it takes closer to 40-45 minutes from start to sitting down and eating—and that’s totally normal when you’re still getting comfortable in the kitchen.

Step 1: Cook the Pasta and Broccoli (10 minutes)

Bring a big pot of salted water to a boil. Add your pasta and cook according to the package directions. In the last 3-4 minutes of cooking, add the broccoli florets directly to the pasta water. They’ll cook perfectly at the same time.

Drain everything together in a colander. Don’t rinse it. Set it aside.

Save about ½ cup of the pasta water before you drain—you might need it later to thin the sauce.

Step 2: Cook the Carrots (3 minutes)

While the pasta is cooking, heat the olive oil in a large pot (the same one you’ll use for the sauce) over medium heat. Add the shredded carrots and cook for 2-3 minutes, stirring occasionally, until they’re slightly soft. Take them out and put them with the pasta and broccoli.

Step 3: Make the Cheese Sauce Base (10 minutes)

In the same pot (no need to wash it), melt the butter over medium heat. Once it’s melted, add the flour and whisk it together. Keep whisking for about 2 minutes. It’ll get thick and pasty—that’s what you want. This is what makes the sauce thick instead of watery.

Slowly pour in the milk, whisking the whole time so it doesn’t get lumpy. Then add the cream. Keep whisking and let it simmer for 3-5 minutes until it’s thick enough that it coats the back of a spoon.

Take it off the heat and whisk in the blended cottage cheese, Dijon mustard, garlic powder, and onion powder. Add about ½ teaspoon salt and ¼ teaspoon pepper to start—you can add more later.

Step 4: Add the Cheddar (5 minutes)

This is important: make sure the pot is OFF the heat. If you add cheese while it’s too hot, it gets grainy and weird.

Add the shredded cheddar one big handful at a time. Stir it in until it’s completely melted before you add the next handful. This takes a few minutes but it’s worth it—you want it smooth and creamy.

If the sauce seems too thick, add a splash of that pasta water you saved. If it’s too thin (shouldn’t be, but just in case), let it simmer for a few more minutes.

Step 5: Mix Everything Together (2 minutes)

Add the cooked pasta, broccoli, and carrots to the cheese sauce. Fold it all together gently until everything is coated.

Taste it and add more salt and pepper if you need to. The cheese makes it pretty flavorful, but it usually needs a bit more salt.

Step 6: Serve

Serve it hot. Top with extra cheese, bacon bits, or hot sauce if you want.

How to Store and Reheat Panera Broccoli Cheddar Mac and Cheese

Fridge: Put leftovers in a container with a lid. It’ll keep for 3-4 days. The sauce will get thicker as it sits (that’s normal). When you reheat it, add a little milk and either microwave it in 1-minute bursts (stirring in between) or heat it on the stove over medium-low heat.

Freezer: This freezes okay but the texture changes a bit. If you do freeze it, put it in individual portions, freeze for up to 2 months, then thaw in the fridge overnight and reheat with milk.

Meal Prep: Make this one night. Eat some for dinner, save the rest for lunch the next day or two. That’s it—not a week’s worth of the same meal.

Ways to Change Up This Panera Broccoli Cheddar Mac and Cheese

Classic Version (No Cottage Cheese): Skip the cottage cheese and use an extra ½ cup of heavy cream. You lose the protein boost, but it tastes exactly like Panera’s original.

Add Chicken: Stir in 1 cup of shredded rotisserie chicken for more protein. Makes it a complete meal.

Make It Spicy: Add ¼ teaspoon cayenne pepper or a tablespoon of hot sauce to the cheese sauce.

Extra Veggies: Add cauliflower, diced bell peppers, or spinach along with the broccoli.

Baked Version: After you mix everything together, put it in a greased baking dish, top with crushed Ritz crackers mixed with melted butter, and bake at 350°F for 15-20 minutes until golden and bubbly.

Questions I Get Asked

Can I taste the cottage cheese? No. When it’s blended smooth and mixed into all that cheddar, you cannot tell it’s there. I’ve served this to cottage cheese haters and they had no idea.

Can I use frozen broccoli? Yes. Just add it straight to the boiling pasta water in the last 3-4 minutes. Don’t thaw it first.

Why does my cheese get grainy? Usually because you used pre-shredded cheese (it has powder on it that messes with melting) or you added the cheese while the sauce was too hot. Always take it off the heat before adding cheese.

Can I make this ahead? Yes. Make the whole thing, store it in the fridge for up to 2 days, then reheat gently with a splash of milk.

How much does this make? 4 servings. For me and my toddler, that’s dinner for both of us, plus lunch the next day or one portion to freeze for later.

Will my toddler actually eat this? Mine does. The broccoli is mixed in with all the cheese, so it’s not obvious “healthy food.” And even if they pick out some broccoli, they’re still getting protein and calcium from the cheese.

What if I don’t have Dijon mustard? Use half as much yellow mustard, or just skip it. The mustard adds a little tang but the recipe still works without it.

Why are your portions smaller than other recipes? Because I’m not feeding a family of 6, and I can’t eat the same meal five days in a row. These portions make sense for real life: 2 adults for dinner + leftovers for a day or two. If you need more, use the 2X button in the recipe card to double everything.

Panera Broccoli Cheddar Mac and Cheese (High-Protein Copycat)

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This Panera Broccoli Cheddar Mac and Cheese copycat tastes just like the discontinued original, but with extra protein from cottage cheese. Ready in 30 minutes. Makes 4 servings (2 adults for dinner + lunch leftovers).

• Author: Stephanie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Category: Main Dish, Side Dish
• Cuisine: American

Ingredients

• 8 oz pasta (medium shells or elbows)
• 2 cups fresh or frozen broccoli florets, cut small
• ½ cup shredded carrots
• 2 teaspoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk (whole, 2%, or 1%)
• ⅔ cup heavy cream (or half-and-half)
• ⅔ cup cottage cheese, blended smooth
• 1¾ cups sharp cheddar cheese, shredded from a block
• ½ teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and pepper to taste

Instructions

• Cook pasta and broccoli: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. In the last 3-4 minutes, add broccoli florets. Drain together (don’t rinse) and set aside. Save ½ cup pasta water.
• Cook carrots: While pasta cooks, heat olive oil in a large pot over medium heat. Add carrots and cook 2-3 minutes until slightly soft. Remove and set aside with pasta.
• Make cheese sauce base: In same pot, melt butter over medium heat. Whisk in flour and cook 2 minutes, whisking constantly. Slowly add milk while whisking, then add cream. Simmer 3-5 minutes until thickened. Remove from heat and whisk in blended cottage cheese, Dijon mustard, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon pepper.
• Add cheddar: Off heat, add shredded cheddar one handful at a time, stirring until melted before adding more. If too thick, add splash of reserved pasta water.
• Combine everything: Add cooked pasta, broccoli, and carrots to cheese sauce. Fold together until coated. Taste and add more salt/pepper if needed.
• Serve: Serve hot with extra cheese or bacon bits if desired.

Notes

Want to Feed More People? This recipe is intentionally scaled for 2 adults with 1-2 leftover meals (not 5 days of leftovers). To feed a crowd or make extra for freezing, double the recipe.

Classic Version (No Cottage Cheese): Skip cottage cheese and add ½ cup more heavy cream.

Frozen Broccoli: Add straight to pasta water without thawing.

Cheese: Must shred from a block. Pre-shredded will make sauce grainy.

Storage: Fridge 3-4 days. Reheat with splash of milk.

The Real Talk

This isn’t complicated. It’s literally: cook pasta, make cheese sauce, mix together. Takes about 30 minutes active time (probably 45 for me because I’m still figuring things out as I go).

Is it exactly like Panera’s? Pretty damn close. Close enough that I don’t miss paying $10 for it at the restaurant. And the protein boost from the cottage cheese means I actually stay full, which regular mac and cheese never does for me.

If you make this, let me know what you think. And if you want more copycat recipes that taste like restaurant food but are actually good for you, check out my Panera Broccoli Cheddar Soup.