Description
A rich, creamy, and indulgent Million Dollar Mac and Cheese Casserole featuring a blend of cheddar, Monterey Jack, and Gruyère cheeses, topped with a golden-buttered panko crust. This comforting classic is baked to perfection, delivering gooey, cheesy goodness in every bite.
Ingredients
Scale
Pasta and Cheese Sauce
- 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
Instructions
- Preheat Oven: Heat the oven to 350°F and spray a 9×13 inch casserole dish with cooking spray. Set aside.
- Cook Pasta: Cook the pasta until al dente, one minute less than package directions. Drain and rinse with cool water to prevent sticking.
- Melt Butter and Add Flour: While pasta cooks, melt butter in a large skillet. Stir in flour and cook for 1 minute to make a roux.
- Make Cheese Sauce: Whisk in whole milk and evaporated milk until smooth. Add Dijon mustard, garlic powder, onion powder, dried parsley, and black pepper. Bring to a simmer and cook until thickened, about 3 minutes.
- Add Cheeses and Combine Pasta: Stir in cheddar and Monterey Jack cheeses until melted and smooth. Fold in the cooked noodles, mixing well.
- Assemble Casserole: Pour half the cheesy noodles into the prepared dish. Top evenly with half the Gruyère cheese, then spread sour cream over the cheese. Add remaining noodles and sprinkle remaining Gruyère on top.
- Prepare Topping: Mix panko breadcrumbs with melted butter and sprinkle evenly over the top layer of cheese.
- Bake: Bake uncovered for 30 minutes until hot, bubbly, and golden brown on top.
- Rest and Serve: Let the casserole rest for 5 to 10 minutes to set before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or cover casserole dish tightly with foil.
- Reheat by sprinkling ½ teaspoon milk on a serving and microwaving in 30-second intervals until warm or bake at 325°F covered with foil for 15 minutes and uncovered for an additional 5 minutes.
- Make ahead by cooling casserole to room temperature, covering tightly, and refrigerating up to 24 hours. Let sit at room temperature 30 minutes before baking. Add breadcrumb topping before baking.
- Use Dijon mustard for the best flavor; if unavailable, substitute with 1 teaspoon dried mustard.
- Prefer freshly shredded cheese to avoid thickening issues caused by anti-caking agents in pre-shredded cheese.
- Do not overcook pasta; remove from boiling water promptly to maintain ideal texture.
- Use a large Dutch oven or cast-iron skillet to reduce cleanup by going stove-to-oven in one pot if possible.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 85 mg
