Description
Indulge in the ultimate comfort food with this Million Dollar Mac and Cheese recipe. Creamy, cheesy, and topped with a golden breadcrumb crust, this dish takes classic mac and cheese to a luxurious new level. Perfect for family dinners, potlucks, or when you’re craving something extra special, every bite feels like a million bucks!
Ingredients
Scale
- 1 stick (4 ounces) unsalted butter, melted (divided)
- 1 pound cavatappi pasta
- Salt, for the pasta water
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tablespoon all-purpose seasoning
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 8 ounces smoked Gouda cheese, shredded (about 2 cups)
- 8 ounces low-moisture part-skim mozzarella cheese, shredded (about 2 cups)
- 1 (8-ounce) container sour cream
- 1 1/2 cups panko breadcrumbs
- Chopped fresh chives (optional, for garnish)
Instructions
- Preheat the Oven:
Preheat your oven to 400°F. Grease a 9×13-inch baking dish with 1 tablespoon of melted butter and set aside. - Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the cavatappi pasta and cook until al dente according to package instructions. Drain and set aside.
- Prepare the Roux:
- In a large Dutch oven, whisk together 4 tablespoons of melted butter and flour over medium heat.
- Cook, whisking constantly, until the mixture turns light brown and has a nutty aroma (about 3–4 minutes).
- Make the Cheese Sauce:
- Gradually whisk in the milk and heavy cream, ensuring a smooth consistency.
- Cook the mixture, whisking frequently, until it thickens enough to coat the back of a spoon (6–8 minutes).
- Remove from heat and whisk in the all-purpose seasoning, Dijon mustard, and black pepper.
- Gradually add the cheddar and Gouda cheeses, one cup at a time, whisking until fully melted and smooth.
- Combine Pasta and Sauce:
- Add the cooked pasta to the cheese sauce and stir until well coated.
- Layer the Dish:
- Spread half of the pasta mixture evenly into the prepared baking dish.
- Top with 1 cup of mozzarella cheese, followed by an even layer of sour cream.
- Add the remaining pasta mixture and top with the final cup of mozzarella.
- Add Breadcrumb Topping:
- In a small bowl, mix the panko breadcrumbs with the remaining 3 tablespoons of melted butter.
- Sprinkle the mixture evenly over the top of the mozzarella layer.
- Bake:
- Bake the mac and cheese in the preheated oven for 20–25 minutes, or until the edges are bubbly and the breadcrumbs are golden brown.
- Serve:
- Garnish with chopped fresh chives, if desired. Serve warm and enjoy!
Notes
- Cheese Selection: Shred your own cheese for the smoothest sauce. Pre-shredded cheese can have anti-caking agents that may affect the texture.
- Pasta Options: While cavatappi is ideal, you can use elbow macaroni, penne, or shells.
- Make-Ahead: Assemble the dish, cover, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 extra minutes to the cook time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave.
- Freezing: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American