4.7 from 141 votes
Trader Joe's (Diner) Mac & Cheese Copycat Recipe
NOTE: this recipe makes enough cheese sauce for TWO (2) lbs of pasta. If you only plan to make one and don't want to freeze half the sauce, cut the recipe ingredients in half for the cheese sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 10 enough sauce for 2 lbs of pasta
Calories: 3749 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- ¼ cup butter
- ⅓ cup all-purpose flour
- 4 oz White Cheddar Cheese (good quality, grated)
- 3 oz havarti cheese (good quality, grated)
- 2 oz gouda cheese (good quality, grated)
- 1 oz Swiss cheese (good quality, grated)
- ¾ tsp salt
- 3 cups whole milk
- ⅛ tsp white pepper
- ⅛ tsp nutmeg
- 1 lb elbow pasta (good quality, I like De Cecco)
Instructions
- Start by putting a large pot of water on to boil the pasta-make sure to salt it well.
- Now, start making the cheese sauce, but if the pasta water comes to a boil before you add the cheese to the sauce you are making, turn it down.
- Melt the butter in a medium sized pan over medium heat, then add the flour and stir well. Continue to cook while stirring for about 3 to 4 minutes, but do not let it brown. (Cooking the flour well is important because the sauce will have a “raw-flour” taste if it isn’t cooked long enough.)
- Have the milk close by in a jug that is easy to pour from, and add a little drop of milk. The milk should sizzle and steam immediately, if it doesn’t, turn up the heat a little. Once the milk does sizzle, begin adding a little at a time, and stirring quickly to keep the sauce smooth. The secret to not having lumps in white sauce is to gradually increase the amount of milk you add each time; if you add too much at once, especially early on, chances are you will end up with lumpy sauce (which is completely reparable with an immersion blender)!
- Start with about 2 tablespoons of milk, then 2 more, then a little more each time. Once the sauce begins to form, you can add more milk each time. Just make sure all the milk has been absorbed after each addition, before adding more.
- Once the sauce is finished, add salt, nutmeg and white pepper to taste, and lower the heat. At this point, add the pasta to the boiling water. Stir well, and stir the white sauce, too, so it doesn’t stick. Now, add the grated cheeses to the white sauce, and stir until it is melted, adjusting the heat if necessary. Stir constantly or it will stick.When the pasta is ready (al dente), drain and return to the pot and stir in the HALF of the cheese sauce; serve hot. Put the other half of the cheese sauce in a quart jar and freeze.
Cup of Yum
Notes
- NOTE: This recipe makes enough cheese sauce for TWO (2) lbs of pasta. If you only plan to make one and don't want to freeze half the sauce, cut the recipe ingredients in half for the cheese sauce.
- NOTE: This recipe makes enough cheese sauce for TWO (2) lbs of pasta. If you only plan to make one and don't want to freeze half the sauce, cut the recipe ingredients in half for the cheese sauce.
Nutrition Information
Serving
1serving of sauce for 2 lbs of pasta
Calories
3749kcal
(187%)
Carbohydrates
410g
(137%)
Protein
157g
(314%)
Fat
162g
(249%)
Saturated Fat
96g
(480%)
Polyunsaturated Fat
8g
Monounsaturated Fat
39g
Trans Fat
3g
Cholesterol
489mg
(163%)
Sodium
4316mg
(180%)
Potassium
2402mg
(69%)
Fiber
16g
(64%)
Sugar
49g
(98%)
Vitamin A
4970IU
(99%)
Vitamin C
0.5mg
(1%)
Calcium
2985mg
(299%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 10enough sauce for 2 lbs of pasta
Amount Per Serving
Calories 3749
% Daily Value*
| Serving | 1serving of sauce for 2 lbs of pasta | |
| Calories | 3749kcal | 187% |
| Carbohydrates | 410g | 137% |
| Protein | 157g | 314% |
| Fat | 162g | 249% |
| Saturated Fat | 96g | 480% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 3g | 150% |
| Cholesterol | 489mg | 163% |
| Sodium | 4316mg | 180% |
| Potassium | 2402mg | 51% |
| Fiber | 16g | 64% |
| Sugar | 49g | 98% |
| Vitamin A | 4970IU | 99% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 2985mg | 299% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.