Description

Million Dollar Mac and Cheese Casserole is a rich, creamy, and indulgent baked pasta dish featuring a flavorful blend of cheddar, Monterey Jack, and Gruyère cheeses. This crowd-pleasing casserole is enhanced with a creamy cheese sauce made with whole milk and evaporated milk, Dijon mustard, and a crispy buttery panko breadcrumb topping for the perfect golden finish. Ideal for family dinners or special occasions, this recipe delivers comforting, cheesy goodness with a satisfying crunchy crust.

Ingredients

Scale

Macaroni and Cheese

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

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Instructions

Preheat and Prepare: Heat the oven to 350°F and spray a 9×13 inch casserole dish with cooking spray. Set aside to keep ready.
Cook the Pasta: Cook the pasta until al dente, following package directions but reduce cooking time by one minute to prevent overcooking during baking. Drain and rinse with cool water to prevent sticking.
Make the Roux: While pasta cooks, melt ¼ cup unsalted butter in a large skillet over medium heat. Stir in the flour and cook for 1 minute to form a roux, which thickens the sauce.
Add Milks and Seasonings: Gradually whisk in whole milk and evaporated milk until smooth. Add Dijon mustard, garlic powder, onion powder, dried parsley, and black pepper, stirring to combine. Bring to a simmer and cook until sauce thickens, about 3 minutes.
Melt the Cheese: Stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth in the sauce.
Combine Noodles and Sauce: Fold the cooked noodles into the cheesy sauce, mixing well. Use a large bowl if the skillet isn’t big enough.
Assemble the Casserole: Pour half the cheesy noodles into the prepared casserole dish. Sprinkle half the Gruyère cheese over the noodles. Spread all the sour cream on top of the Gruyère layer. Add the remaining cheesy noodles and top with the remaining Gruyère cheese evenly.
Prepare Topping and Apply: In a small bowl, mix seasoned panko breadcrumbs with melted butter. Evenly spread the breadcrumb mixture over the top layer of cheese.
Bake: Place the casserole in the oven and bake for 30 minutes until the dish is hot, bubbly, and the breadcrumb topping is golden brown.
Rest and Serve: Let the casserole rest for 5 to 10 minutes to set before serving, allowing flavors and layers to meld perfectly.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days. You can also cover the casserole dish with foil.
Reheat: Sprinkle a serving with ½ 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: After transferring the mac and cheese to the casserole dish and cooling to room temperature, wrap tightly and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before topping with breadcrumbs and baking.
Dijon Mustard: Avoid American mustard as it is sharper and tangier. If unavailable, substitute with 1 teaspoon dried mustard.
Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can thicken sauce excessively. For best texture, shred your own cheese.
Don’t Over-Cook Pasta: Remove noodles when just al dente to prevent mushiness after baking.
One-Pot Option: Use a large Dutch oven or cast-iron skillet for cooking sauce and noodles, then transfer to casserole dish, reducing clean-up.

Nutrition

Serving Size: 1 cup
Calories: 480
Sugar: 5g
Sodium: 480mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 18g
Cholesterol: 75mg