Costco Macaroni And Cheese Recipe: Stovetop-Stove-Baked Hybrid for Maximum Crisp

Recreating Costco's macaroni and cheese at home delivers that signature creamy texture and crispy top layer without the bulk purchase. The secret lies in a precise blend of cheeses and a two-step cooking method—stovetop simmer followed by oven baking—that transforms ordinary pasta into restaurant-quality comfort food.

I've perfected this hybrid technique over countless batches, ensuring every bite matches the iconic Costco version.

The foundation starts with sharp cheddar and Gruyère melted together into a velvety sauce, then thickened with a simple butter-flour roux. Adding milk and a touch of mustard creates depth that elevates this beyond basic mac and cheese.

The stovetop phase ensures the sauce coats every noodle perfectly, while the oven finish achieves that coveted crispy crust that makes it irresistible.

What you'll end up with is a dish that's creamy in the center with a golden, crispy top layer—just like the Costco classic. The sauce clings to each al dente noodle, creating that luxurious mouthfeel that makes this dish so satisfying.

This method also allows for easy customization with add-ins like bacon, peas, or extra cheese.

Whether you're feeding a crowd or treating yourself to a cheesy indulgence, this recipe delivers professional-quality results at home. The best part? You control the ingredients, so you can make it as rich or as light as you prefer. Let's get cooking!

Ingredients for costco macaroni and cheese

Six ingredients make the sauce, plus pasta and toppings for that iconic Costco texture.

The cheeses are non-negotiable. Sharp white cheddar gives the tangy bite, while Gruyère adds that nutty depth. Costco's Kirkland brand cheddar works perfectly if you want to stay true to the original, but any good block cheddar will do. The Gruyère? Skip the pre-shredded stuff—it gets gummy. Grab a wedge from the deli counter and shred it yourself. For the pasta, medium or extra-large elbow macaroni holds up best to the sauce. Barilla or De Cecco are my go-tos, but any quality brand works. Pro tip: Cook the pasta al dente—it'll finish cooking in the oven.

No Gruyère? Parmesan at half the amount works in a pinch, though it won't be identical. Running low on milk? Heavy cream plus a splash of water mimics the richness. The mustard might seem odd, but it cuts through the fat and adds complexity—Dijon is key here. For the crispy top, Panko plus a pinch of garlic powder is a game changer. No Panko? Regular breadcrumbs toasted in a dry pan work, but they won't be as crisp. The butter should be cold when you make the roux—cut it into small cubes so it melts evenly without separating. And yes, you can use salted butter if you reduce the added salt slightly.

This sauce reheats beautifully—actually tastes better the next day once everything melds. Store leftovers in an airtight container for up to 5 days. For the crispy topping, assemble the dish right before baking. If you're prepping ahead, make the sauce and cook the pasta separately, then combine and bake when ready. The baked version keeps for 3 days in the fridge, though I won't judge if you inhale the leftovers. For freezing, bake first, then portion into containers—3 months max. Reheat covered at 350°F until bubbly.

Step-by-step instructions for Costco macaroni and cheese with crispy top

Here's how to make a restaurant-worthy mac and cheese with a perfect blend of creamy sauce and crispy breadcrumb topping.

Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Salt the water generously—it should taste like the ocean. Cook the pasta for 1 minute less than the package directions (usually about 11 minutes for medium/extra-large elbows). You want it al dente so it doesn't turn mushy when baked.

While the pasta cooks, I like to save 1 cup of pasta water before draining. This starchy liquid is liquid gold for creating a silky sauce later. Drain the pasta in a colander and give it a quick rinse with a splash of cold water to stop the cooking process. Shake off any excess water and return the pasta to the pot.

In a separate large skillet, melt 0.5 cup unsalted butter over medium heat until it's completely melted but not browned. Add 0.25 cup all-purpose flour and whisk constantly for 1-2 minutes until you have a smooth, pale roux. This is your sauce foundation—don't rush it or it'll turn lumpy.

Slowly pour in 2 cups whole milk while whisking vigorously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in 1 tbsp Dijon mustard, 1.5 tsp salt, and 0.5 tsp black pepper. This is where the magic happens—your sauce is now ready to blend with the cheeses.

Lower the heat to low and gradually add 2 cups sharp white cheddar cheese and 1 cup Gruyère cheese, stirring constantly until completely melted and smooth. The Gruyère adds that nutty depth that takes this dish to the next level. If the sauce starts to thicken too much, add 2-3 tablespoons of reserved pasta water to loosen it.

Once the cheeses are fully melted, pour the sauce over the cooked elbow macaroni in the pot. Gently fold everything together until the pasta is fully coated in that golden, creamy cheese sauce. Taste and adjust seasoning if needed—this is your chance to make it perfect. The sauce should be thick enough to coat the back of a spoon but still have a nice pouring consistency.

Transfer the macaroni and cheese mixture to a 9x13-inch baking dish, spreading it out evenly. In a small bowl, mix together 0.5 cup panko breadcrumbs, 0.5 tsp garlic powder, and 1 tsp dried parsley flakes. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently to help it adhere.

Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The breadcrumb topping should be crispy while the cheese underneath remains creamy. If it's browning too quickly, tent the dish with foil for the last 5 minutes of baking to prevent burning.

Let the macaroni and cheese rest for 5-10 minutes before serving. This resting time allows the cheese to set slightly and makes it easier to portion. The crispy breadcrumb topping will soften just a bit but still maintain that satisfying crunch.

Serve hot with a side of garlic bread or a simple green salad. The combination of sharp cheddar, nutty Gruyère, and crispy panko topping makes this the ultimate comfort food. Leftovers? Store in an airtight container and reheat in the oven at 350°F for 10-15 minutes to restore that crispy texture on top.

Serving suggestions for leftovers

Classic Pairings

Serve this mac and cheese with garlic bread for dipping—it's the ultimate pairing. I use a baguette sliced into thick pieces, brushed with 2 tbsp melted butter and 1 tsp garlic powder, then toasted until golden.

A simple side salad with mixed greens, cherry tomatoes, and a light balsamic vinaigrette balances the richness beautifully. 🥗

Protein Add-Ins

For a heartier meal, stir in crispy bacon or diced ham during the final baking stage. I like to cook 6 oz thick-cut bacon until crispy, chop it into ½-inch pieces, and fold it into the mac and cheese before adding the breadcrumb topping.

Another great option is grilled chicken breast, sliced into strips and mixed in during the final 5 minutes of baking.

Vegetable Boosts

Add steamed broccoli florets or roasted Brussels sprouts for a veggie-packed version. Toss 2 cups broccoli in 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper, then roast at 400°F for 15 minutes before mixing into the mac and cheese.

For extra flavor, sprinkle with ¼ cup grated Parmesan after baking. 🌱

Garnish Like a Pro

Fresh chopped parsley or green onions add a pop of color and brightness. I like to sprinkle 2 tbsp chopped parsley and 1 tbsp sliced green onions right before serving.

For a smoky touch, add ½ tsp smoked paprika to the breadcrumb topping before baking. A drizzle of hot honey or sriracha adds a sweet-spicy kick for adventurous eaters.