Trader Joe’s Diner Mac and Cheese Recipe

This creamy, gooey Trader Joes Mac And Cheese Recipe is made with elbow macaroni, a four-cheese blend, and ready in 30 minutes. Pulling the spoon through the hot pasta reveals a thick, glossy sauce that clings perfectly to every noodle. I love keeping these specific cheeses stocked for busy weeknights.

What Makes This Version Different

Recreating the famous frozen diner meal at home means you control the quality of the cheese. I used to rely entirely on the boxed or frozen versions when I needed comfort food fast.

I quickly learned that buying the exact blend of cheddar, havarti, gouda, and swiss is the secret to that signature flavor. Grating the blocks myself instead of using pre-shredded bags completely changed the texture of the sauce.

Trader Joes Mac And Cheese Recipe Ingredients

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup havarti cheese, freshly grated
• 1/2 cup gouda cheese, freshly grated
• 1/2 cup swiss cheese, freshly grated
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

How To Make Trader Joes Mac And Cheese Recipe

1. Boil the pasta: Cook the elbow macaroni in a large pot of salted water according to the package directions until al dente, then drain well.
2. Make the roux: Melt the butter in a large saucepan over medium heat, then whisk in the flour and cook for one minute until lightly golden.
3. Add the milk: Slowly pour the whole milk into the saucepan while whisking constantly, simmering for about five minutes until the mixture slightly thickens.
4. Melt the cheese: Remove the saucepan from the heat and stir in the cheddar, havarti, gouda, swiss, salt, pepper, and garlic powder until completely smooth.
5. Combine and serve: Fold the drained macaroni into the warm cheese sauce, stirring gently until every noodle is evenly coated.

Recipe Tips

• Grate your own cheese: Pre-shredded bags contain anti-caking agents that prevent the sauce from melting smoothly.
• Warm the milk: Using room temperature or slightly warmed milk helps the roux thicken faster and prevents lumps.
• Remove from heat: Always take the pot off the stove before adding the cheese to prevent the sauce from breaking or becoming grainy.

What To Serve With Mac And Cheese

This rich pasta pairs beautifully with a simple green salad dressed in a sharp vinaigrette to cut through the heavy cheese. You can also serve it alongside roasted broccoli or crispy baked chicken tenders for a complete family dinner.

How To Store

Keep leftover macaroni in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave with a splash of milk to help loosen up the chilled cheese sauce.

FAQs

Can I bake this macaroni and cheese?
Yes, you can transfer the creamy pasta to a baking dish, top it with breadcrumbs, and bake at 375°F for 15 minutes. It will dry out slightly compared to the stovetop method.

What can I substitute for havarti?
If you cannot find havarti, Monterey Jack is a great substitute that offers a similar mild flavor and excellent melting qualities.

Can I freeze the leftovers?
You can freeze this dish in a sealed container for up to two months. Thaw it overnight in the fridge before reheating slowly with extra milk.

Nutrition

• Calories: 480 kcal
• Total Fat: 28 g
• Saturated Fat: 17 g
• Cholesterol: 85 mg
• Sodium: 450 mg
• Total Carbohydrate: 38 g
• Protein: 19 g

Try More Recipes:

• Trader Joe’s Butternut Squash Mac & Cheese
• Trader Joes Cheese Board Recipe
• Trader Joe’s Autumn Pasta Sauce Recipe

Trader Joes Mac And Cheese Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy, gooey Trader Joes Mac And Cheese Recipe made from scratch with cheddar, havarti, gouda, and swiss cheese. Ready in just 30 minutes, this simple stovetop copycat brings the famous frozen comfort food right to your dinner table.

Ingredients

• 8 oz elbow macaroni

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 2 cups whole milk

• 1 cup sharp cheddar cheese, freshly grated

• 1/2 cup havarti cheese, freshly grated

• 1/2 cup gouda cheese, freshly grated

• 1/2 cup swiss cheese, freshly grated

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/4 tsp garlic powder

Directions

• 1. Boil the pasta: Cook the elbow macaroni in a large pot of salted water according to the package directions until al dente, then drain well.
• 2. Make the roux: Melt the butter in a large saucepan over medium heat, then whisk in the flour and cook for one minute until lightly golden.
• 3. Add the milk: Slowly pour the whole milk into the saucepan while whisking constantly, simmering for about five minutes until the mixture slightly thickens.
• 4. Melt the cheese: Remove the saucepan from the heat and stir in the cheddar, havarti, gouda, swiss, salt, pepper, and garlic powder until completely smooth.
• 5. Combine and serve: Fold the drained macaroni into the warm cheese sauce, stirring gently until every noodle is evenly coated.