People are currently reading this guide.
You Say Fancy Restaurant, I Say Fancy Mac and Cheese: How to Conquer Costco's Creamy Crown Jewel (At Home!)
Let's face it, folks, there's a reason Costco's mac and cheese is the stuff of legend. It's that perfect blend of rich, cheesy goodness and "dangerously large portion" that whispers sweet nothings to our carb-loving souls. But what if I told you that this delectable dish wasn't just for lucky Costco shoppers with shopping cart muscles? That's right, with a little know-how and a sprinkle of magic (okay, mostly cheese), you can recreate this masterpiece in your very own kitchen.
Step 1: Assemble Your Mac Daddy Arsenal (Ingredients)
Here's what you'll need to transform your kitchen into a cheesy battleground (emphasis on the cheesy):
- Pasta: Ditch the boring elbows, my friend. We're going full-on cavatappi for those all-important nooks and crannies to trap that glorious cheese sauce. Pro-Tip: A pound should do the trick, but feel free to adjust based on your "portion-control" tendencies (we all know how that goes).
- Cheese Glorious Cheese: This is where the magic happens. We're talking a cheesy symphony with multiple movements (because cheese deserves an orchestra, obviously). Here's the breakdown:
- 3 ½ cups shredded white cheddar: The foundation of our cheesy empire.
- 2 cups shredded Gruyère: Adds a touch of nutty complexity, because fancy mac and cheese deserves a fancy cheese, don't you think?
- ¾ cup grated Romano: For a bit of sharp bite.
- ½ cup grated Parmesan: The salty king himself, adding a touch of umami magic.
- ½ cup shredded medium cheddar: Because you can never have too much cheddar, duh.
- The Sauce Makers:
- ½ cup butter: Our golden ticket to flavortown.
- ½ cup all-purpose flour: The thickening hero that will turn milk into a creamy dream.
- 1 cup cream (optional): For an extra dose of richness, but trust me, this is plenty decadent without it.
- 3 cups milk: Our cheese sauce's liquid backbone.
- The Spice Brigade:
- 1 ½ teaspoons kosher salt: Don't be shy! Cheese needs its salty sidekick.
- ½ teaspoon ground black pepper: A little kick to balance out all that creaminess.
- ¼ teaspoon sweet paprika: For a touch of smoky magic (because why not?).
- ¼ teaspoon garlic powder: Because garlic makes everything better.
Step 2: The Roux Awakens (Making the Cheese Sauce)
This is where things get real. We're about to craft the molten heart of this cheesy beast. Here's the drill:
- Melt the Butter: In a large saucepan (because we're dealing with big cheese dreams here), melt that butter over medium heat. Be patient, nobody likes a burnt butter situation.
- The Flour Power: Whisk in that glorious ½ cup of flour and cook for a minute or two, stirring constantly. This is where the magic of the roux happens, thickening our sauce to perfection.
- Milk Time! Slowly whisk in the milk (and cream, if you're feeling fancy) and bring it to a simmer. Keep whisking to avoid any pesky lumps.
- Cheese Please! Once the sauce is nice and thick, it's time for the cheese party. Gradually add all those cheesy amigos, one by one, whisking until each melty friend is fully incorporated.
- Spice Up Your Life: Now for the fun part - the spices! Add that salt, pepper, paprika, and garlic powder, and give it a good stir. Taste and adjust the seasonings to your liking. Remember, you're the conductor of this cheesy orchestra!
Step 3: The Macaroni Meets its Match (Combining and Baking)
- Cook the Cavatappi: While your cheese sauce simmers to cheesy perfection, cook that pasta according to the package directions. We want it al dente, with a nice little bite. Drain it well, but reserve a bit of that starchy pasta water (trust me, it'll come in handy).
- The Grand Union: In a large bowl (because everything is bigger in mac and cheese land), combine that cooked pasta with your glorious cheese sauce. Toss it all together until every noodle is coated in cheesy goodness. If things seem a bit dry, feel free to add a splash or two of that
