Costco Mac and Cheese — quick, easy, and even better than the deli version. You might not need that membership card anymore. 🙂 
This mac and cheese might be the easiest, creamiest, and most flavorful version you’ll make at home. I originally intended to label it a Costco copycat, but after making it again for photos I decided it’s actually better than the deli version. It’s simple, satisfying, and comes together fast.
What I love about this recipe is how effortless it is. Traditional homemade mac and cheese often starts with a slow-cooked roux and homemade cheese sauce, which is delicious but time-consuming. This “Better Than Costco Mac and Cheese” uses a jarred Alfredo sauce as the base — no stove-top sauce required. Cook the pasta, mix in the sauce and cheeses, and bake until bubbly and golden.
Pin This Recipe To Your Pasta Board!
Tips for Success
- Use a mild, creamy Alfredo such as a “Four Cheese” variety. Strong garlic-forward sauces can overpower the mac and cheese flavor.
- Cheese selection: To approximate the deli flavor, I use sharp cheddar, Jarlsberg, and Parmesan. The original ingredient list sometimes lists Gruyere; Jarlsberg is a similar Swiss-style cheese that melts beautifully and is often more affordable. Ultimately, use the cheeses you enjoy.
- Pasta shape: Any short pasta works. I like cavatappi because its spirals catch a lot of sauce, but penne, elbow, or shells are all good choices.
Want More Easy Pasta Recipes?
- Cheesy Broccoli Pasta
- Frozen Ravioli Lasagna in One Pan
- One Pan Cheeseburger Macaroni
- Pizza Tortellini Bake
Tools Used
- Pyrex or similarly gripped baking pans – handles make them easy to remove from the oven and wrap afterward.
- Box grater – handy for shredding cheese evenly; makes quick work of the prep.
📖 Recipe
Better Than Costco Mac and Cheese
Ingredients
- 8 ounces Cavatappi pasta
- 15 ounces Jarred prepared Alfredo sauce
- 1 teaspoon Dijon mustard
- 8 ounces Sharp cheddar, shredded and divided
- 4 ounces Jarlsberg, shredded
- ½ cup Parmesan, 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 mixing 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 the cheeses are evenly distributed.
- Spray an 8″ x 8″ baking dish with nonstick spray and transfer the pasta mixture to 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 bubbling. 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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