This ultra-creamy million dollar mac and cheese tastes like you hit the jackpot!
Tender pasta is enveloped in a rich, velvety sauce made with three types of cheese and flavor-packed seasoning. And here’s the extra jackpot: a creamy layer of sour cream right in the middle!
I made this for Sunday supper, and it disappeared in minutes.
Trust me, one bite, and you’ll agree this mac and cheese lives up to its name!
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Why You'll Love This Million Dollar Mac and Cheese Casserole
Ultimate Comfort Food: This isn't any ordinary mac and cheese. It’s a luxurious, three-cheese masterpiece that takes a comforting classic to new heights!
Bonus Layers: A layer of rich sour cream and the buttery, crispy breadcrumb topping are an unexpected surprise. They make this dish taste like you hit the mega number!
Crowd-Pleaser: Not only does this dish serve a crowd, but it will get rave reviews. Precisely what you need for holidays, family dinners, game days, and more.
Make-Ahead Marvel: You can assemble this casserole up to 24 hours in advance. Just add the breadcrumb topping and bake when ready to serve.
Ingredients
- Pasta: Cavatappi or elbow macaroni are the ideal pasta shapes for trapping the creamy cheese sauce.
- Unsalted Butter: It creates the base for the roux and crisps the breadcrumb topping.
- All-Purpose Flour: Combined with the butter to form a roux, thickening the cheese sauce.
- Milk & Half and Half: This creamy combo helps achieve the ideal cheese sauce consistency.
- Dijon Mustard: Adds tanginess and depth to the sauce. Don’t skip it!
- Seasonings: A flavorful blend of garlic powder, onion powder, smoked paprika, cayenne pepper, ground nutmeg, black pepper, and thyme.
- Cheese Blend: I use sharp cheddar, Monterey Jack, and Gruyère. Three times the cheese for three times the flavor!
- Sour Cream: The indulgent creamy surprise hiding inside!
- Seasoned Panko Breadcrumbs: Sprinkled on top to add a complementary crunchy texture to all the ooey-gooey goodness.
How to Make Million Dollar Mac and Cheese Casserole
Perfect for special occasions or when you're craving something truly extraordinary, this casserole proves that sometimes more is more.
Sure, it takes a little longer to make than something from a box. But I think you'll agree, it's worth every minute!
1. PREHEAT the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with cooking spray.
2. BOIL the pasta in salted water until 2 minutes before al dente. Drain, rinse with cool water, and set aside.
3. MELT the butter in a large saucepan over medium heat. Whisk in the flour gradually, cooking for 2 minutes to form a roux.
4. POUR in the milk and half & half slowly, whisking constantly for a smooth mixture.
5. WHISK in the Dijon, garlic powder, onion powder, black pepper, smoked paprika, thyme, cayenne, and nutmeg. Cook and stir for 3-5 minutes until thickened.
6. REMOVE from heat and stir in the cheddar and Monterey Jack cheeses, one handful at a time, until melted.
7. MIX the pasta into the cheese sauce until evenly coated. Adjust seasoning with salt and pepper.
8. LAYER half the macaroni and cheese into the casserole dish. Spread the sour cream over the top, then sprinkle half the Gruyère cheese. Add the remaining macaroni, followed by the rest of the Gruyère.
9. TOSS the breadcrumbs with melted butter, garlic powder, salt, and parsley. Sprinkle evenly over the casserole.
10. BAKE for 25-30 minutes, until the top is golden and bubbly. REST for 5-10 minutes. Serve and enjoy!
Tips For the Best Million Dollar Mac and Cheese Casserole
Forget all the other mac and cheese recipes, this is the only one you need.
Sharp cheddar, creamy Monterey Jack, and nutty Gruyère create the most irresistible velvety sauce. It’s cozy comfort meets luxury!
As a bonus, I’ve included some helpful tips:
- Choose a sturdy pasta. Aside from cavatappi or macaroni, shells, penne, or rigatoni will hold the sauce well.
- Shred the cheese. Always shred the cheese yourself! Pre-shredded varieties contain anti-caking agents that can affect the creaminess.
- Use melty cheeses. If you want to swap out a cheese, go for something that melts smoothly, like mozzarella or fontina.
- Boost the breadcrumbs. Mix freshly grated parmesan into the seasoned panko breadcrumbs for extra flavor.
- Add more depth. Want a savory twist? Mix sautéed diced onions, roasted garlic, or crispy bacon into the pasta.
- Thicken properly. Be patient when making the roux and sauce. Stir continuously to prevent lumps and simmer until it coats the back of a spoon.
- Recipe variations. Add protein like shredded chicken, lobster, or crumbled sausage. Or, mix in veggies like roasted broccoli, caramelized onions, or sautéed spinach.
How to Store
Whenever I serve this dish, there’s not a bite left in sight! But if you do have leftovers, here’s how to keep them fresh:
To Store: Transfer cooled leftovers to an airtight container or cover the baking dish tightly with aluminum foil. Refrigerate for up to 4 days.
To Reheat: Reheat in a 350°F oven, covered with foil, for 20-30 minutes until hot and bubbly. For a crispier topping, remove the foil for the final 10 minutes.
Note: I don’t recommend freezing this dish, as the textures will change when thawed.
More Decadent Mac and Cheese Recipes to Try
King Ranch Mac and Cheese
Taco Macaroni and Cheese
Gouda Mac and Cheese
Buffalo Chicken Mac and Cheese
Million Dollar Mac and Cheese
8
servings20
minutes30
minutes877
kcalThis indulgent million dollar mac and cheese is worth the big bucks! With a blend of three cheeses and a crispy panko topping, it’s the ultimate comfort food.
Ingredients
- Mac and Cheese
16 ounces cavatappi or elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, room temperature
2 cups half & half, room temperature
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
8 ounces sharp cheddar cheese, freshly shredded
8 ounces Monterey Jack cheese, freshly shredded
1 cup sour cream
8 ounces Gruyère cheese, freshly shredded
- Breadcrumb Topping
3/4 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon fresh parsley, minced (or 1 teaspoon dried parsley)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish with cooking spray and set aside.
- Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook for 2 minutes less than al dente, per the package instructions. Drain and rinse with cool water to prevent sticking. Set aside.
- While the pasta cooks, melt the butter in a large saucepan over medium heat. Sprinkle the flour a little at a time over the melted butter, whisking constantly until smooth. Whisk and cook for 2 minutes, forming a roux.
- Very slowly pour in the whole milk and half & half, whisking constantly to ensure a smooth mixture.
- Whisk in the Dijon mustard, garlic powder, onion powder, black pepper, smoked paprika, dried thyme, cayenne pepper, and ground nutmeg. Continue to cook and stir gently until the sauce thickens, about 3-5 minutes.
- Remove the saucepan from the heat. Stir in the shredded cheddar and Monterey Jack cheeses, one handful at a time, until completely melted and smooth. Be sure each handful has melted before adding the next.
- Gently mix in the cooked pasta until well coated in the cheese sauce. Taste and adjust with salt and pepper as needed.
- Pour half of the macaroni and cheese mixture into the prepared casserole dish. Spoon the sour cream over the top and spread it as evenly as possible. Sprinkle half of the shredded Gruyère cheese on top.
- Add the remaining macaroni and cheese mixture, then sprinkle the rest of the Gruyère cheese on top.
- In a small bowl, toss the panko breadcrumbs with the melted butter, garlic powder, salt, and parsley until evenly combined. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes, or until the cheese is bubbling and the top is golden brown.
- Allow the casserole to rest for 5-10 minutes, then serve and enjoy!
Notes
- Always shred the cheese yourself! Pre-shredded varieties contain anti-caking agents that can affect the creaminess.
- Be patient when making the roux and sauce. Stir continuously to prevent lumps and simmer until it coats the back of a spoon.
1 Comments
Sounds delicious