Yield: 8 servings
Million Dollar Mac and Cheese Casserole
This Million Dollar Mac and Cheese casserole recipe lives up to its' name with 3 kinds of cheese and a crispy, buttery panko topping. It’s so incredibly good, everyone will be going back for seconds!
Ingredients
- 1 lb cavatrappi 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
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Instructions
- Heat the oven to 350°F and spray a 9x13 inch casserole dish with cooking spray. Set aside.
- Cook the pasta till al dente, according to the package directions, cooking for one minute less than the directions require. (The pasta will cook more in the oven, do not over cook it!) Drain pasta and rinse with cool water to prevent sticking.
- While the noodles cook, melt the butter in a large skillet. Stir in the flour and cook for 1 minute.
- Whisk in the milk and evaporated milk till smooth. Add the dijon mustard, garlic powder, onion powder, parsley and black pepper, stirring to combine. Bring to a simmer and cook until the sauce begins to thicken, about 3 minutes.
- Stir in the cheddar cheese and Monterey jack cheese, until melted and smooth. Fold in the noodles. (If your skillet isn’t big enough, you can do this in a large bowl.)
- Pour half the cheesy noodles into the prepared casserole dish. Then evenly top casserole with half the gruyere cheese. Spread all of the sour cream on top of the gruyere. Add the remaining noodles on top and sprinkle the remaining gruyere cheese over the top.
- Combine the panko breadcrumbs and melted butter together in a small bowl. Evenly spread over the cheese layer.
- Place in the oven and bake for 30 minutes, until hot and bubbly and the topping is golden brown. Let rest for 5 to 10 minutes to set up, then serve!
Notes
Store: Refrigerate leftovers it in an airtight container for up to 5 days. You can also cover the casserole dish with foil.
Reheat: Sprinkle a serving with 1/2 teaspoon milk and microwave in 30-second intervals, until warm. Or bake in the oven at 325°F, lightly covered with foil for 15 minutes, then uncovered for 5 minutes more.
Make Ahead: Let the mac and cheese cool to room temperature once you transfer it to the casserole dish. Wrap it tightly with plastic wrap or foil and refrigerate for up to 24 hours. Let is set out at room temperature for 30 minutes before cooking. Then, top with breadcrumb mixture and bake as directed.
Dijon Mustard: Don’t use American mustard because the flavor is very sharp and tangy. If you do not have dijon mustard, swap it for 1 teaspoon dried mustard.
Freshly Shredded Cheese: While it is easier to grab already shredded cheese, pre-shredded cheese has anti-caking agents that act as a thickener. So if you use pre-shredded cheese, it will overly thicken your cheese sauce. I highly recommend shredding your own cheese!
Don’t Over-Cook Pasta: Set a timer on your phone to remind yourself to remove the pasta as soon as it is al-dente. Over-cooking the noodles will lead to a mushy macaroni and cheese.
One-Pot: Use a large dutch-oven, or a cast-iron skillet, to prepare this recipe so you can go from stove-to-oven and reduce clean-up.
Nutrition
Serving: 1 serving, Calories: 636kcal, Carbohydrates: 19g, Protein: 30g, Fat: 50g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 152mg, Sodium: 710mg, Potassium: 400mg, Fiber: 1g, Sugar: 10g, Vitamin A: 1511IU, Vitamin C: 1mg, Calcium: 968mg, Iron: 1mg