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–+ servings
Benjamin

Easy Million Dollar Mac and Cheese | Cheesy & Delicious

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!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Preheat the Oven:
  1. Preheat your oven to 400°F. Grease a 9x13-inch baking dish with 1 tablespoon of melted butter and set aside.
Cook the Pasta:
  1. Bring a large pot of salted water to a boil.
  2. Add the cavatappi pasta and cook until al dente according to package instructions. Drain and set aside.
Prepare the Roux:
  1. In a large Dutch oven, whisk together 4 tablespoons of melted butter and flour over medium heat.
  2. Cook, whisking constantly, until the mixture turns light brown and has a nutty aroma (about 3–4 minutes).
Make the Cheese Sauce:
  1. Gradually whisk in the milk and heavy cream, ensuring a smooth consistency.
  2. Cook the mixture, whisking frequently, until it thickens enough to coat the back of a spoon (6–8 minutes).
  3. Remove from heat and whisk in the all-purpose seasoning, Dijon mustard, and black pepper.
  4. Gradually add the cheddar and Gouda cheeses, one cup at a time, whisking until fully melted and smooth.
Combine Pasta and Sauce:
  1. Add the cooked pasta to the cheese sauce and stir until well coated.
Layer the Dish:
  1. Spread half of the pasta mixture evenly into the prepared baking dish.
  2. Top with 1 cup of mozzarella cheese, followed by an even layer of sour cream.
  3. Add the remaining pasta mixture and top with the final cup of mozzarella.
Add Breadcrumb Topping:
  1. In a small bowl, mix the panko breadcrumbs with the remaining 3 tablespoons of melted butter.
  2. Sprinkle the mixture evenly over the top of the mozzarella layer.
Bake:
  1. 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:
  1. 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.
 

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