Million Dollar Mac and Cheese

Million dollar mac and cheese is ooey gooey and baked to bubbling perfection. Comfort food at its finest, you won’t find a better mac and cheese recipe.

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Comfort food at its finest, this million dollar mac and cheese is the best recipe around. With three different kinds of cheese and a crunchy panko topping, this mac and cheese casserole tastes like a million bucks. 

MORE RECIPES: Creamed Corn | Creamy Mashed Potatoes | Creamed Peas

Ooey gooey and baked to bubbling perfection, you can’t find a better mac and cheese recipe than this million dollar mac and cheese. Creamy, rich, and extra cheesy, your family and friends will adore this macaroni and cheese casserole.

Million dollar mac and cheese is a side dish that is best served hot for the best cheesy goodness. This mac and cheese casserole pairs perfectly with main dishes like Ritz Chicken or Slow Cooker Coca Cola Chicken. Add some garlic bread and a green salad for a cozy meal. 

Bring this crowd-pleasing mac and cheese to picnics, potlucks, and family get-togethers. A cheese lover's dream, this million dollar macaroni and cheese with its delicious cheese sauce and panko crumbs on top will undoubtedly become the only macaroni and cheese recipe you will ever want to make. 

Million Dollar Mac and Cheese Ingredients

Cavatappi noodles, with their corkscrew shape, are short and sturdy and ideal for this dish as they can hold up to the hearty cheese sauce. Cavatappi noodles are also known by other names including cellentani and spirali. Other noodles that would work well include penne or mostaccioli rigati. On the other hand, noodles like elbows and shells are just too delicate for this dish. Al dente is the ideal consistency for the pasta, tender but will still have a slightly firm texture when you bite into it.

If you can’t find gruyère cheese in your local store, you can substitute swiss cheese in its place. They are very similar, and both go very well with sharp cheddar cheese. It is best to grate your own cheese rather than use shredded cheese from the bag. The pre-grated version you can buy at the store usually has an anti-caking agent on it, which means it doesn’t melt as well.

Crumbled bacon or an extra sprinkle of parmesan cheese on top are both yummy additions to this tasty recipe. If you want to add a little spice you can add a dash of hot sauce, a sprinkle of cayenne pepper, or some red pepper flakes.

How to Make Million Dollar Mac and Cheese

FIRST STEP: Preheat oven to 350°F. Using a pastry brush, in a 4-quart casserole dish, butter the bottom and up the sides of the dish with the 2 tablespoons of room temperature butter. Set aside.

SECOND STEP: In a large stockpot, boil your cavatappi noodles for 8 minutes. Once cooked, drain them and return them to your stockpot. While your noodles are boiling, start your cheese sauce.

THIRD STEP: In a large saucepan, on medium-high heat, melt your remaining ¼ cup of butter. Add the flour and whisk until all the flour has been incorporated with the melted butter and gets light brown in color.

FOURTH STEP: While whisking your butter and flour, slowly pour in your whole milk and half & half. Make sure you whisk constantly to ensure that you do not have any lumps in your cheese sauce.

FIFTH STEP: Add your Dijon mustard, season salt, dried parsley, and black pepper to your milk mixture. Continue to cook your sauce for 6 to 8 minutes and whisk to make sure that you do not burn your milk mixture.

SIXTH STEP: Once the milk mixture has thickened, turn off the heat and add your shredded sharp yellow cheese and shredded Monterey jack cheese. You will not want to add your cheese all at once, but in 1 cup portions at a time so that as you whisk it in, you are creating a smooth cheese sauce.

SEVENTH STEP: Once all your sharp yellow cheddar and Monterey jack cheese are incorporated and your sauce is smooth, pour it into your stockpot with your cook and drained noodles. Stir to coat evenly.

EIGHTH STEP: Pour half of your cheesy noodles into your prepared casserole dish. Sprinkle, in an even layer, 1 ½ cups of your shredded gruyère cheese.

NINTH STEP: Dollop your sour cream over the top of your shredded gruyère cheese and smooth it out into an even layer.

TENTH STEP: Add the remaining cheesy noodles to your casserole dish and top evenly with the remaining ½ cup of shredded gruyère cheese.

ELEVENTH STEP: In a medium-sized bowl, combine all of your topping ingredients so that they are mixed well. Evenly sprinkle this topping mixture over your mac & cheese mixture.

TWELFTH STEP: Bake your million dollar mac and cheese for 30 minutes or until it is golden brown and the cheese sauce is bubbly.

THIRTEENTH STEP: Once baked, allow your million dollar mac and cheese to rest on the counter for 10 to 5 minutes before serving.

Can I freeze this macaroni and cheese? 

Million dollar mac and cheese can easily be frozen in an airtight container for up to three months.

Why didn't my cheese melt properly? 

If you are using pre-shredded cheese from the grocery store, it comes coated with an anti-caking agent. For this reason, we recommend shredding your own cheese for this recipe.  

What can I add to my mac and cheese? 

Adding small pieces of crumbled bacon to mac and cheese is always a good idea. You can also add a sprinkle of parmesan cheese for even more cheesy goodness. Adding some hot peppers such as jalapeños, a dash of red pepper flakes or cayenne pepper, or a spicy cheese would be great ways to make your dish spicier.

How to Store Million Dollar Mac and Cheese 

IN THE FRIDGE: Store leftover homemade macaroni and cheese in a covered dish in the refrigerator for up to 3 days. You can reheat individual portions in the microwave for 30-second increments or until heated through.

IN THE FREEZER: Leftover mac and cheese can be stored in the freezer for up to a month in an airtight container.

Million Dollar Mac and Cheese

5 from 5 votes

Author: Shauna

Million dollar mac and cheese is ooey gooey and baked to bubbling perfection. Comfort food at its finest, you won’t find a better mac and cheese recipe.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

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Ingredients

  

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Mac and Cheese

• 16 ounces Cavatappi noodles
• 2 cups whole milk
• 2 cups half & half
• ¼ cup unsalted butter room temperature plus 2 tablespoons
• ¼ cup all-purpose flour
• 2 cups sharp yellow cheddar cheese shredded 8-ounce block
• 2 cups Monterey jack cheese shredded 8-ounce block
• 2 cups gruyère cheese shredded 8-ounce block
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 2 teaspoons season salt I use Lowry’s
• 1 teaspoon dried parsley
• ½ teaspoon black pepper

Topping

• 1 cup panko bread crumbs
• 3 tablespoons unsalted butter melted
• 1 teaspoon dried parsley
• ½ teaspoon kosher salt

Instructions

 

• Preheat oven to 350°F. Using a pastry brush, in a 4-quart casserole dish, butter the bottom and up the sides of the dish with the 2 tablespoons of room temperature butter. Set aside.
• In a large stockpot, boil your cavatappi noodles for 8 minutes. Once cooked, drain them and return them to your stockpot. While your noodles are boiling, start your cheese sauce.
• In a large saucepan, on medium-high heat, melt your remaining ¼ cup of butter. Add the flour and whisk until all the flour has been incorporated with the melted butter and gets light brown in color.
• While whisking your butter and flour, slowly pour in your whole milk and half & half. Make sure you whisk constantly to ensure that you do not have any lumps in your cheese sauce.
• Add your Dijon mustard, season salt, dried parsley, and black pepper to your milk mixture. Continue to cook your sauce for 6 to 8 minutes and whisk to make sure that you do not burn your milk mixture.
• Once the milk mixture has thickened, turn off the heat and add your shredded sharp yellow cheese and shredded Monterey jack cheese. You will not want to add your cheese all at once, but in 1 cup portions at a time so that as you whisk it in, you are creating a smooth cheese sauce.
• Once all your sharp yellow cheddar and Monterey jack cheese are incorporated and your sauce is smooth, pour it into your stockpot with your cook and drained noodles. Stir to coat evenly.
• Pour half of your cheesy noodles into your prepared casserole dish. Sprinkle, in an even layer, 1 ½ cups of your shredded gruyère cheese.
• Dollop your sour cream over the top of your shredded gruyère cheese and smooth it out into an even layer.
• Add the remaining cheesy noodles to your casserole dish and top evenly with the remaining ½ cup of shredded gruyère cheese.
• In a medium-sized bowl, combine all of your topping ingredients so that they are mixed well. Evenly sprinkle this topping mixture over your mac & cheese mixture.
• Bake your million dollar mac and cheese for 30 minutes or until it is golden brown and the cheese sauce is bubbly.
• Once baked, allow your million dollar mac and cheese to rest on the counter for 10 to 5 minutes before serving.

Nutrition

Calories: 220kcal | Carbohydrates: 19g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 322mg | Potassium: 234mg | Fiber: 1g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 1mg

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