Costco Mac and Cheese — quick, easy, and as good (or better) than the deli version. You can go ahead and toss that membership card. 🙂
This mac and cheese might be the easiest, creamiest, most flavorful version you’ll make at home. I originally intended to call it a Costco copycat, but after testing it again for photos I decided it stands on its own — in my opinion it’s even better than the deli version.
The best part is how simple it is. Traditional homemade mac and cheese often relies on a slow-cooked roux and multiple steps. This recipe uses jarred alfredo sauce as the base, so there’s no need to make a separate cheese sauce. Just cook the pasta to al dente, toss it with the alfredo, stir in cheeses, and bake until bubbly and golden.
Pin this recipe to your pasta board!
Tips for making this mac and cheese
- Pick a mild Alfredo: A “Four Cheese” or mild alfredo works best. Strong garlic-forward alfredo can make the dish taste more like garlic pasta than mac and cheese.
- Choose your cheeses wisely: To mimic the deli flavor I used sharp cheddar, Jarlsberg, and parmesan. The deli lists Gruyère on their label, which is a Swiss-style cheese like Jarlsberg; Jarlsberg melts beautifully and is often easier to find. Use the cheeses you like — this recipe is forgiving.
- Any pasta shape works: I prefer cavatappi for its ridges and curves that hold sauce, but penne, elbow macaroni, or other short pasta are all fine.
Tools used for this recipe
- Glass baking dish with handles — makes the pan easier to remove from the oven and to cover.
- Box grater — for shredding cheese. Freshly shredded cheese melts better than pre-shredded varieties.
📖 Recipe
Better Than Costco Mac and Cheese
10
30
40
6 Servings
Ingredients
- 8 ounces Cavatapi pasta
- 15 ounces Jarred prepared Alfredo sauce
- 1 teaspoon Dijon mustard
- 8 ounces Sharp cheddar shredded and divided
- 4 ounces Jarlsberg cheese shredded
- ½ cup Parmesan cheese shredded
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta according to package directions until al dente. Drain and transfer to a large bowl.
- Pour the alfredo sauce and Dijon mustard over the hot pasta and stir to combine. Add ¾ of the shredded sharp cheddar, all of the Jarlsberg, and the parmesan. Stir until evenly mixed.
- Spray an 8″ x 8″ baking dish with nonstick spray and spoon the pasta mixture into the dish.
- Sprinkle the remaining sharp cheddar over the top. Bake for about 20 minutes, or until the cheese is melted and the sauce is bubbly. Let rest a few minutes before serving.
Nutrition Facts
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Calories: 520 kcal
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Carbohydrates: 31 g
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Protein: 24 g
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Fat: 32 g
Nutrition and Food Safety Disclosure
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