Description
This Million Dollar Mac and Cheese Casserole is a rich, creamy, and indulgent baked pasta dish featuring a blend of cheddar, Monterey Jack, and Gruyère cheeses layered with a smooth cheese sauce and topped with a golden, buttery panko breadcrumb crust. Perfect for a comforting dinner or a special occasion side dish.
Ingredients
Scale
Pasta and 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 and prepare dish. 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, following package directions but cooking for one minute less than suggested to avoid overcooking. Drain and rinse with cool water to prevent sticking.
- Make roux. While noodles cook, melt the butter in a large skillet. Stir in the flour and cook for 1 minute to form a roux.
- Prepare cheese sauce. 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 slightly thickened, about 3 minutes.
- Add cheeses and combine. Stir in cheddar and Monterey Jack cheeses until melted and smooth. Fold in the cooked noodles carefully, using a large bowl if skillet is too small.
- Assemble casserole layers. Pour half of the cheesy noodles into the casserole dish. Evenly top with half the Gruyère cheese. Spread sour cream over the Gruyère layer. Add the remaining noodles, then sprinkle the remaining Gruyère cheese on top.
- Prepare and add topping. Mix panko breadcrumbs with melted butter and evenly spread over the top of the casserole.
- Bake. Bake in the preheated oven for 30 minutes, until the casserole is hot, bubbly, and the topping is golden brown.
- 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; alternatively, cover the casserole dish tightly with foil.
- Reheat by sprinkling a serving with ½ teaspoon milk and microwaving in 30-second intervals until warm, or bake covered with foil at 325°F for 15 minutes, then uncovered for 5 minutes.
- Make ahead by cooling the assembled dish to room temperature, wrapping tightly, and refrigerating for up to 24 hours. Let sit at room temperature for 30 minutes before baking. Then add breadcrumb topping and bake as directed.
- Use Dijon mustard for best flavor; if unavailable, substitute with 1 teaspoon dried mustard instead of American mustard.
- Always shred cheese fresh to avoid thickening agents in pre-shredded cheese which can make the sauce overly thick.
- Do not overcook the pasta to prevent mushy texture; set a timer to remove noodles al dente.
- A large Dutch oven or cast-iron skillet is ideal to prep on stovetop and transfer directly to oven for less cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
