Copycat Costco Mac and Cheese

Learn how to make the best Costco Mac and Cheese at home! This creamy, indulgent, baked mac and cheese recipe tastes just like the original!

Author: Donna Elick

Servings: -8

Prep Time15

Cook Time40

Total Time55

Ingredients

16 ounces uncooked cavatappi pasta
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 1/2 cups whole milk
6 ounces Romano cheese freshly shredded (about 1 1/2 cups)
6 ounces Parmesan cheese freshly shredded (about 1 1/2 cups)
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
12 ounces cheddar cheese freshly shredded (about 3 cups)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to the package instructions until al dente. Drain and set aside.
Make the Roux: In a large saucepan over medium heat, melt the butter. Once fully melted, whisk in the flour. Stir continuously for about 1 minute until the mixture is smooth and bubbly.
Create the Cheese Sauce Base: Gradually add the heavy cream and whole milk to the roux, whisking continuously to maintain a smooth consistency. Continue cooking, stirring frequently, until the mixture thickens and begins to simmer.
Melt the Cheese: Reduce the heat to low and stir in the Romano and Parmesan cheeses. Mix until the cheeses are fully melted and the sauce is creamy and smooth.
Season the Sauce: Add the salt, white pepper, paprika, and garlic powder. Stir well, then taste and adjust the seasonings if needed.
Combine with Pasta: Stir the cooked cavatappi into the cheese sauce, ensuring the pasta is fully coated.
Bake: Preheat the oven to 400°F. Transfer the mac and cheese into a greased baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the top. Cover the dish tightly with foil and bake for 20–25 minutes, until the cheese is fully melted and gooey.
Serve: Let the mac and cheese cool slightly before serving. Enjoy!

Notes

Make-Ahead Tips: Assemble the mac and cheese up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding an extra 5–10 minutes if needed.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Bake in a preheated oven at 350°F for about 20 minutes, or until heated through. If reheating from frozen, bake an additional 10–15 minutes.

Customization Ideas: Try different cheeses such as Gruyère, Gouda, or Fontina for a unique twist. Add cooked bacon bits, sautéed mushrooms, or steamed broccoli for extra flavor and texture.

Crispy Topping Option: For a crunchy contrast, remove the foil in the last 5 minutes of baking and sprinkle with breadcrumbs mixed with melted butter.

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