Recipe by Chef Smiley7
Costco's mac and cheese that they sell in their deli section is so yummy, but they only sell it at a certain time of the year. I wanted to try to figure the recipe out so that when they don't have it, I can still make it myself. This recipe is what I came up with. It is very decadent and NOT low-cal. LOL
Top Review by mickeynelson
Awesome! The results from both my husband and me were 'thumps up.' It was tempting to alter the recipe on the 'Pecorino' romano because it was more expensive, but wanted to give the recipe a chance. I also purchased a better parmesan block. I only needed half of both blocks - so I froze both leftovers, which I'll use for the next batch. I did use Kirkland's "Sharp" Cheddar, which I might suggest, but it you want to use a white cheddar - it will 'look' like the real Costco Mac' Cheese. I highly recommend this recipe. PS - Use the Cavatappi pasta - not the smaller 'elbow' macaroni and boil the minimum 8 minutes for al dente.
- 16 ounces dry cavatappi pasta
- 1 tablespoon butter
- 1 cup butter
- 3⁄4 pint heavy cream
- garlic salt
- 3⁄4 cup grated pecorino romano cheese
- 1⁄2 cup grated parmesan cheese
- 4 cups shredded cheddar cheese
Directions See How It's Made
- Cook cavatappi pasta according to package directions so it is al dente, drain, add 1 Tbsp of butter while still hot, and mix through; set aside to cool mostly.
- In a large sauce pan, melt butter into cream over low heat. Add garlic salt and pepper to taste.
- Stir in the pecorino romano and parmesan cheese over medium heat until melted; this will thicken the sauce. Remove from heat and allow to cool mostly.
- Once both noodles and sauce are just slightly warm, stir the sauce into the noodles. Add 3 cups of cheddar cheese and mix.
- Smooth into a 13x9x2 baking dish. Sprinkle top with the remaining cup of cheddar cheese. Bake at 350 degrees F for 30 minutes or until top starts to brown slightly.