Description
Million Dollar Mac and Cheese Casserole is a rich, creamy, and irresistibly cheesy baked macaroni and cheese dish featuring a blend of cheddar, Monterey Jack, and Gruyère cheeses. It’s topped with a golden, buttery panko breadcrumb crust for added crunch and baked to bubbly perfection, making it a perfect comfort food for family dinners or special occasions.
Ingredients
Scale
Pasta and Cheese Sauce
- 1 lb cavatappi noodles or elbow noodles
- ¼ cup unsalted butter, room temperature
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 (12 oz) can evaporated milk
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 8 oz cheddar cheese, freshly shredded (about 2 cups)
- 8 oz Monterey Jack cheese, freshly shredded (about 2 cups)
- 8 oz Gruyère cheese, freshly shredded (about 2 cups)
- 1 cup sour cream
Topping
- ¾ cup seasoned panko bread crumbs
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Prepare Dish: Heat the oven to 350°F and spray a 9×13 inch casserole dish with cooking spray. Set aside.
- Cook Pasta: Cook the pasta until al dente according to package directions, cooking for one minute less than recommended to prevent overcooking in the oven. Drain and rinse with cool water to prevent sticking.
- Make Roux: While the noodles cook, melt the butter in a large skillet over medium heat. Stir in the flour and cook for 1 minute to form a roux.
- Add Milk and Seasonings: Whisk in whole milk and evaporated milk until smooth. Add Dijon mustard, garlic powder, onion powder, dried parsley, and black pepper. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
- Add Cheeses and Combine with Pasta: Stir in cheddar and Monterey Jack cheeses until melted and smooth. Fold in the cooked noodles carefully. If your skillet is not large enough, transfer mixture to a large bowl to combine.
- Layer the Casserole: Pour half of the cheesy noodle mixture into the prepared casserole dish. Evenly distribute half of the Gruyère cheese on top. Spread all the sour cream over the Gruyère layer. Add the remaining noodles over the sour cream, then sprinkle the remaining Gruyère cheese evenly on top.
- Prepare Topping: In a small bowl, combine the seasoned panko breadcrumbs and melted butter. Evenly spread the breadcrumb mixture over the top layer of cheese.
- Bake: Place casserole in the oven and bake for 30 minutes until hot, bubbly, and golden brown on top.
- Rest and Serve: Remove from oven and let rest for 5 to 10 minutes to allow the casserole to set before serving.
Notes
- Store leftovers in an airtight container refrigerated for up to 5 days or cover the casserole dish tightly with foil.
- Reheat by sprinkling ½ teaspoon of milk on a serving and microwaving in 30-second intervals until warm, or bake at 325°F lightly covered with foil for 15 minutes, then uncovered for 5 more minutes.
- Make Ahead: Cool the mac and cheese to room temperature, then tightly wrap and refrigerate up to 24 hours. Bring to room temperature for 30 minutes before baking. Add breadcrumb topping before baking.
- Use Dijon mustard for best flavor; substitute 1 teaspoon dried mustard if unavailable. Avoid American mustard as it is too tangy.
- Shred your own cheese for best melting and texture; pre-shredded cheese contains anti-caking agents that may thicken the sauce excessively.
- Do not overcook pasta; set a timer to remove the noodles when just al dente to avoid mushiness.
- Using a large dutch oven or cast-iron skillet allows you to cook the sauce and bake the casserole in the same vessel, reducing cleanup.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
