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–+ servings
Copycat Costco mac and cheese with creamy cheddar sauce and elbow macaroni in casserole dish

Copycat Costco Mac and Cheese

5 from 1 vote
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 30 minutes
5 minutes
Total Time: 50 minutes
Servings: 8 Servings

Description

This Copycat Costco Mac and Cheese recipe tastes exactly like the famous deli tub — creamy, three-cheese, baked-to-gooey-perfection comfort food made with cavatappi pasta, sharp cheddar, Pecorino Romano, and Parmigiano-Reggiano. Built from the actual Kirkland Signature ingredient label and dialed in through side-by-side testing, this recipe nails the rich, velvety texture and bold cheese flavor of the original. Perfect for potlucks, holidays, family dinners, or anytime you want Costco's famous mac and cheese without leaving the house.

Ingredients 

Pasta

  • 1 pound cavatappi pasta
  • 1 tablespoon kosher salt, for pasta water

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups heavy cream
  • 1½ cups whole milk
  • 12 oz sharp cheddar cheese, freshly shredded (about 3 cups), divided
  • 4 oz Pecorino Romano, freshly grated (about 1 cup)
  • 4 oz Parmigiano-Reggiano, freshly grated (about 1 cup)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon sweet paprika, not smoked
  • ½ teaspoon garlic powder

For the Top

  • 4 oz sharp cheddar cheese, freshly shredded (about 1 cup) — reserved from above

Instructions

  • Prep cheeses. Shred and grate all three cheeses. Set aside 1 cup of cheddar for the top.
  • Cook pasta. Boil cavatappi in salted water 1 minute shy of al dente. Drain, do not rinse.
  • Make roux. Melt butter in a Dutch oven over medium heat. Whisk in flour. Cook 90 seconds to 2 minutes.
  • Build béchamel. Slowly whisk in cream and milk. Simmer 3–5 minutes until it coats a spoon.
  • Season. Whisk in salt, white pepper, paprika, and garlic powder.
  • Pull off heat. Remove pan from burner completely before adding cheese.
  • Add cheese. Whisk in Romano and Parmesan until smooth, then 8 oz of cheddar in handfuls.
  • Combine. Fold drained pasta into the sauce until fully coated.
  • Transfer. Pour into a buttered 9×13-inch baking dish. Top with reserved 1 cup cheddar.
  • Bake. Cover with foil and bake at 400°F for 20 minutes. Uncover, bake 3–5 minutes more.
  • Rest. Let stand 5 minutes before serving.

Equipment

  • Large stockpot (6+ quarts) — for boiling pasta
  • Colander or pasta strainer
  • Large heavy-bottomed saucepan or Dutch oven (5+ quarts)
  • Box grater or food processor with grating disc
  • Wire whisk
  • Wooden spoon or silicone spatula
  • 9×13-inch baking dish
  • Aluminum Foil
  • Measuring Cups and Spoons
  • Liquid measuring cup

Notes

  • Shred your own cheese — pre-shredded cheese has anti-caking agents that prevent smooth melting and ruin the texture.
  • Use Pecorino Romano (Italian sheep's milk) rather than domestic Romano for authentic Costco flavor.
  • Don't substitute mild cheddar — the sharpness is what stands up to the cream.
  • White pepper, not black — Costco's version uses white pepper for clean heat without visible specks.

Nutrition

Serving: 1ServingCalories: 793kcalCarbohydrates: 51gProtein: 33gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 152mgSodium: 1965mgPotassium: 316mgFiber: 2gSugar: 5gVitamin A: 1704IUVitamin C: 0.3mgCalcium: 821mgIron: 1mg