This Trader Joe’s Inspired Mac and Cheese Recipe is a creamy and cheesy dish, which is made with elbow macaroni and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 55 minutes.
Jump to RecipeTrader Joe’s Inspired Mac and Cheese Ingredients
- 1/2 lb uncooked elbow macaroni (225 g)
- 3 tablespoons butter (43 g)
- 2 Tablespoons all-purpose flour (16 g)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk, any kind (360 ml)
- 3/4 cup half and half (180 ml)
- 2 1/2 cups shredded cheddar cheese (250 g)
How To Make Trader Joe’s Inspired Mac and Cheese
- Preheat and prep the dish: Preheat the oven to 325°F (165°C). Lightly grease an 8-inch square (or similar size) baking dish.
- Cook the macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, and pepper and cook for 2 minutes, stirring constantly. Slowly pour in the milk and half and half, whisking continuously. Cook for 5-7 minutes until the sauce has thickened to the consistency of gravy. Remove the pan from the heat and stir in 1 cup of the shredded cheese until it is just melted and the sauce is smooth.
- Assemble the casserole: Add the cooked macaroni to the cheese sauce and toss to coat everything evenly. Pour half of the pasta mixture into the prepared baking dish. Sprinkle ½ cup of cheese over the top. Layer the remaining pasta on top and sprinkle with the final 1 cup of cheese.
- Bake until golden: Bake for 15-20 minutes, or until the cheese on top is melted and bubbly.
Recipe Tips
- How do I get the smoothest cheese sauce? The secret is in the cheese. Use a high-quality aged cheddar, grate it yourself from a block, and let it come to room temperature before you start. This helps it melt smoothly.
- Can I use pre-shredded cheese? It’s not recommended. Pre-shredded cheeses are often coated in starches to prevent clumping, which can result in a gritty or separated sauce. Grating your own is the key to a creamy texture.
- Why did my sauce get gritty? This usually happens from overheating the cheese. Always remove the white sauce from the heat for a few minutes before stirring in the cheese. The residual heat is enough to melt it gently.
- Can I make this gluten-free? Yes, this is easily adaptable. Use your favorite gluten-free elbow noodles and a gluten-free all-purpose flour blend for the sauce.
What To Serve With Mac and Cheese
This is a hearty dish that pairs well with simple sides:
- Roasted broccoli or green beans
- A crisp green salad with a vinaigrette
- BBQ pulled pork or chicken
- Garlic bread for dipping
How To Store Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a covered dish in the oven.
- Freeze: You can freeze the baked mac and cheese. Note that the sauce may have a slightly different texture upon reheating, but it will still be delicious.
Mac and Cheese Nutrition Facts
- Calories: 559kcal
- Carbohydrates: 42g
- Protein: 24g
- Fat: 33g
- Saturated Fat: 20g
- Sodium: 693mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A sharp or extra-sharp cheddar will give you the most classic, punchy flavor. For an even more complex and smooth sauce, try a combination of cheddar and a great melting cheese like Gruyère or Fontina.
Yes. You can assemble the entire casserole, but do not bake it. Cover it tightly and refrigerate for up to 2 days. When you’re ready to bake, you may need to add 10-15 minutes to the baking time.
Absolutely. For a stovetop version, simply stir all of the cheese into the sauce until melted, then combine with the pasta and serve immediately without baking.
Try More Recipes:
- Trader Joe’s Zucchini Pasta Salad Recipe
- Trader Joe’s Jalapeño Sauce Recipe
- Trader Joe’s Holiday Hash Recipe
Trader Joe’s Inspired Mac and Cheese Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings20
minutes35
minutes559
kcalA classic, ultra-creamy baked mac and cheese with a rich, smooth cheddar sauce and a golden cheesy crust, inspired by the comforting flavors you love.
Ingredients
1/2 lb elbow macaroni
3 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
1/8 tsp black pepper
1 1/2 cups milk
3/4 cup half and half
2 1/2 cups shredded cheddar cheese
Directions
- Preheat oven to 325°F. Cook macaroni until al dente; drain.
- In a saucepan, melt butter, then whisk in flour and seasonings and cook for 2 minutes.
- Slowly whisk in milk and half and half; cook until thickened, about 5-7 minutes.
- Remove from heat and stir in 1 cup of cheese until just melted.
- Add the cooked pasta to the sauce and toss to coat.
- Layer half the pasta in a greased baking dish, top with ½ cup cheese. Add the remaining pasta and top with the final 1 cup of cheese.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
Notes
- For the smoothest sauce, always grate your own cheese from a block instead of buying pre-shredded.
- Let the cheese sit at room temperature while you prepare the other ingredients to help it melt evenly.
- To prevent a gritty sauce, remove the pan from the heat before you stir in the shredded cheese.
- Don’t over-stir the sauce once the cheese is added; mix just until it’s melted and smooth.
