Costco Mac and Cheese Copycat Recipe

This Costco mac and cheese copycat recipe gives you that rich, creamy, ultra-cheesy baked mac everyone loves from the Costco food court, made entirely at home. It comes together in about 45 minutes and feeds a crowd without much fuss.

The sauce is sharp and full-flavored, with a top that gets bubbly and golden in the oven. If you want a no-fuss crowd-pleaser for a weeknight dinner or a potluck, this is it.

Why I Love This Recipe

The cheese sauce here is genuinely sharp and tangy because it uses a mix of extra-sharp cheddar and a bit of Gruyère. That combination gives you the depth the Costco version is known for, without tasting flat or one-dimensional.

It reheats well the next day, which I appreciate. A splash of milk brings it right back to saucy.

The baked top gets crispy edges and a golden, bubbling crust that holds up when you scoop it out. That texture contrast with the creamy pasta underneath is what keeps people going back for seconds.

Recipe Ingredients

• 12 oz elbow macaroni – Classic shape that holds the sauce well; cavatappi also works
• 4 tbsp unsalted butter – Used for both the roux and the breadcrumb topping
• 3 tbsp all-purpose flour – Thickens the cheese sauce
• 2 cups whole milk – Whole milk gives the richest sauce; 2% works but is slightly thinner
• 1 cup heavy cream – Adds that luscious, creamy body to the sauce
• 2 cups extra-sharp cheddar, shredded – Shred it yourself; pre-shredded has a coating that dulls the melt
• 1 cup Gruyère, shredded – Adds nuttiness and meltability; Swiss cheese is a decent swap
• 1 tsp Dijon mustard – Sharpens the flavor of the cheese without tasting like mustard
• 1/2 tsp garlic powder – Background warmth; not optional
• 1/2 tsp onion powder – Rounds out the savory base
• 1/4 tsp cayenne pepper – A gentle heat note, not spicy; adds complexity
• 1 tsp salt – Adjust to taste after adding the cheese
• 1/2 tsp black pepper – Freshly cracked is best
• 1/2 cup panko breadcrumbs – For the golden, crunchy topping
• 2 tbsp unsalted butter, melted – Tossed with the panko so it browns in the oven

Variations / Substitutions

• Swap Gruyère for Swiss – You get a milder, slightly less nutty flavor, but the sauce stays smooth and creamy.
• Use whole wheat pasta – It works fine here; just expect a slightly nuttier flavor and a chewier texture.
• Make it spicier – Increase the cayenne to 1/2 tsp or stir in 1 tsp hot sauce with the Dijon for more heat.
• Go dairy-free – Substitute oat milk for the whole milk and cream, and use a plant-based shredded cheddar; the sauce will be a touch thinner.
• Add protein – Fold in 2 cups of shredded rotisserie chicken with the pasta before baking for a heartier dish.
• Skip the breadcrumbs – If you prefer a creamy, non-crunchy top, just leave the panko off and reduce the bake time by 5 minutes.

If you enjoy rich, baked pasta dishes like this one, you might also like a Panera Bread Mac and Cheese Copycat Recipe.

How To Make Costco Mac and Cheese

Step 1: Boil the Pasta

Bring a large pot of well-salted water to a boil over high heat. Add the 12 oz elbow macaroni and cook for 2 minutes less than the package directions, so it finishes cooking in the oven without going mushy. Drain and set aside.

Slightly underdone pasta is the goal here. It will look a little pale and feel firmer than you want to eat it, and that is exactly right.

Step 2: Build the Roux

Melt 4 tbsp unsalted butter in a large, heavy-bottomed saucepan over medium heat. Once the butter is foamy, add the 3 tbsp all-purpose flour and whisk constantly for about 90 seconds, until the mixture turns a pale golden color and smells faintly nutty.

That brief cook time on the flour is important. It gets rid of the raw flour taste that would otherwise dull the cheese sauce.

Step 3: Simmer the Cheese Sauce

Pour in the 2 cups whole milk and 1 cup heavy cream slowly, whisking the whole time to keep it smooth. Raise the heat slightly and keep whisking until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. Then reduce the heat to low and stir in the 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.

Add the 2 cups shredded extra-sharp cheddar and 1 cup shredded Gruyère in 3 or 4 small handfuls, stirring between each addition until the cheese is fully melted before adding more. The sauce should be glossy, smooth, and thick enough that it ribbons off the spoon.

Avoid high heat once the cheese goes in. Too much heat can make the sauce grainy, which is the most common mistake at this stage.

Step 4: Fold in the Pasta

Remove the saucepan from the heat and add the drained macaroni, stirring until every piece is coated. Preheat your oven to 375°F (190°C) and pour the mixture into a greased 9×13-inch baking dish, spreading it into an even layer.

The sauce will look slightly looser than you expect at this point. It firms up and tightens in the oven, so do not add extra flour to compensate.

Step 5: Top and Bake

In a small bowl, toss the 1/2 cup panko breadcrumbs with the 2 tbsp melted unsalted butter until the crumbs are evenly coated. Scatter the mixture over the top of the pasta in an even layer. Bake uncovered at 375°F (190°C) for 22 to 25 minutes, until the topping is deep golden and the sauce is bubbling at the edges.

Step 6: Scoop and Serve

Pull the dish from the oven and let it sit for 5 minutes so the sauce settles and scoops cleanly. Dish it out onto plates and, if you like, finish with a pinch of smoked paprika and a few twists of black pepper over the top for color.

Recipe Tips

• Shred your own cheese. Pre-shredded bags contain anti-caking starch that makes the sauce grainy instead of smooth. It is worth the extra few minutes.
• Do not skip the rest before serving. Five minutes off the heat lets the sauce tighten into scoopable portions instead of pooling on the plate.
• Taste the sauce before adding the pasta. It should taste slightly over-salted at this stage because the pasta will absorb some of that salt.
• Room-temperature dairy melts faster. Taking the milk and cream out of the fridge 20 minutes before you start means the sauce comes together without lumps.

Cook times by pan size (both at 375°F / 190°C):

How To Store

• Refrigerate – Store leftovers in an airtight container for up to 4 days.
• Reheating – Reheat portions in a saucepan over low heat or in the microwave in 60-second bursts, adding a small splash of milk (about 2 tbsp per serving) and stirring between each burst to bring the sauce back to creamy.

What To Serve With Costco Mac and Cheese

A sharp, dressed green salad is a natural pairing because the acidity cuts through the richness of the cheese sauce and keeps the meal from feeling too heavy. Roasted broccoli works for the same reason, and the slight char on the florets plays nicely against the creamy pasta. If you want to keep the meal simple, a thick slice of crusty bread handles any leftover sauce on the plate without needing much else.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Assemble the dish up to the point of adding the breadcrumbs, cover it tightly, and refrigerate for up to 24 hours. Add the panko just before baking, and tack on an extra 8 to 10 minutes of bake time since it is going in cold.

Can I freeze it?

It is possible, but the sauce can turn slightly grainy after thawing because of the dairy. If you freeze it, do so before baking, and stir in 2 tbsp of cream when reheating to help the sauce come back together.

Can I double the recipe?

Yes, just use two 9×13-inch pans rather than one deeper dish. The sauce quantity doubles straightforwardly; bake time stays the same since the depth of each pan stays consistent.

What if my sauce comes out grainy?

Grainy sauce almost always means the heat was too high when the cheese went in. Lower the heat to a bare simmer before adding cheese next time. If it happens mid-recipe, try whisking in an extra 2 to 3 tbsp of warm cream off the heat.

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Costco Mac and Cheese Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups extra-sharp cheddar, shredded
• 1 cup Gruyère, shredded
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

Method

 

1. Cook the 12 oz elbow macaroni in well-salted boiling water for 2 minutes less than the package directs. Drain and set aside.
2. Melt the 4 tbsp unsalted butter in a large saucepan over medium heat. Add the 3 tbsp flour and whisk for 90 seconds until pale golden.
3. Slowly whisk in the 2 cups whole milk and 1 cup heavy cream. Cook over medium heat for 4 to 5 minutes, whisking, until thickened. Reduce to low and stir in the 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Add the 2 cups cheddar and 1 cup Gruyère in small handfuls, stirring until smooth between each addition.
4. Remove from heat. Fold in the drained pasta and pour into a greased 9×13-inch baking dish. Preheat oven to 375°F (190°C).
5. Toss the 1/2 cup panko with the 2 tbsp melted butter and scatter over the top. Bake uncovered for 22 to 25 minutes until the topping is golden and the sauce bubbles at the edges.
6. Let rest for 5 minutes, then scoop onto plates and finish with a pinch of smoked paprika and cracked black pepper.

Notes

Shredding the cheese yourself makes a real difference in texture here, so it is worth the few extra minutes. You can assemble the whole dish up to a day ahead and refrigerate it, unbaked, without the breadcrumbs on top. Add the panko right before it goes in the oven and give it an extra 8 to 10 minutes since it will be cold.