You guys know I love making things for Miss Ivy, right? I mean, I share stuff with you all the time. And you know that her struggles with ARFID mean finding meals she loves takes more than just a trip through Pinterest. So when Ivy finds something she enjoys eating, you better believe I make note of it like it’s a winning lottery number.

Enter Panera Mac and Cheese.

Ivy absolutely LOVES it. And honestly, I’m right there with her. A trip to Panera is a super fun date for us. She gets her creamy, cheesy comfort food, and I get to sip a too-expensive iced coffee and pretend I’m the kind of person who has her life together. (Spoiler: I am not.) But you know if I can make it at home, I’m going to, right? So I did. And now… you can too!

Copycat Panera Mac and Cheese Recipe

Ingredients:

• 1 pound pasta (shells or elbow macaroni work best)

• 4 tablespoons butter

• 1/4 cup all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups white cheddar cheese, shredded

• 1/2 cup White American cheese, chopped (yes, the processed stuff—just go with it!)

• 1 teaspoon Dijon mustard 

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• 1/4 teaspoon hot sauce (optional, but trust me, it won’t make it spicy—just enhances flavor!)

Instructions:

1. Cook the pasta according to the package directions until just al dente. Drain and set aside. (Or, if you're like me, forget about it and have to run cold water over it to stop it from turning into mush.)

2. Make the roux: In a large pot over medium heat, melt the butter. Add the flour and whisk constantly for about a minute until it smells nutty. This is the part where I always feel like a fancy chef despite standing in sweatpants covered in flour.

3. Add the dairy: Slowly pour in the milk and heavy cream, whisking to avoid lumps. Bring it to a simmer and let it thicken slightly. If you start panicking that it’s not thickening, just give it another minute. Or two. Maybe three.

4. Add the cheese: Reduce the heat to low and stir in the white cheddar and American cheese. Stir until melted and smooth. Try not to "test" too much of it straight from the pot, but I won’t judge you if you do.

5. Flavor it up: Stir in the Dijon mustard, salt, pepper, and hot sauce (if using). Taste and adjust seasoning as needed. (This is where I convince myself that a little extra cheese wouldn’t hurt. It never does.)

6. Mix it together: Add the cooked pasta and stir until everything is beautifully coated in that silky, cheesy sauce. Try to resist eating straight from the pot. Or don’t.

7. Serve immediately and bask in the homemade Panera-style glory.

A Few Notes:

• If you want it really Panera-like, use Vermont white cheddar. But honestly, any good-quality white cheddar will work.

• The American cheese helps with the smooth texture. If you skip it, the sauce might get a little grainy.

• Leftovers? Ha. But if you somehow don’t finish it all, it reheats best with a splash of milk to bring back the creaminess.

So there you have it! An Ivy-approved, ARFID-friendly, homemade version of Panera Mac and Cheese that hits all the right comfort food notes. And best of all? You don’t even have to change out of your pajamas to enjoy it.

Let me know if you try it! And if you’ve got any other copycat recipes you want me to tackle, drop them in the comments. Just… don’t ask me to recreate anything that requires tempering chocolate. We all have our limits.