Description

This Million Dollar Mac and Cheese Casserole is a rich, creamy, and cheesy comfort food classic made with a trio of sharp cheddar, Monterey Jack, and Gruyère cheeses. The sauce is velvety smooth thanks to a roux base with whole and evaporated milk, enhanced by Dijon mustard and aromatic spices. Topped with a buttery, crunchy seasoned panko crumb topping, this baked mac and cheese casserole is the ultimate indulgent dish perfect for family dinners or special occasions.

Ingredients

Scale

Pasta

1 lb cavatappi noodles, or elbow noodles

Cheese Sauce

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

Prepare the Oven and Dish: Preheat your oven to 350°F (175°C) and spray a 9×13 inch casserole dish with cooking spray. Set aside.
Cook the Pasta: Boil the pasta according to package directions, but cook for one minute less than recommended to keep it al dente. Drain and rinse under cool water to prevent sticking.
Make the Roux: In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
Make the Cheese Sauce: Slowly whisk in the whole milk and evaporated milk until smooth. Add Dijon mustard, garlic powder, onion powder, dried parsley, and black pepper. Bring the mixture to a simmer and cook until it thickens, about 3 minutes.
Melt the Cheeses: Stir in the shredded cheddar and Monterey Jack cheeses until fully melted and smooth.
Combine Pasta and Sauce: Fold the cooked noodles into the cheese sauce. If your skillet isn’t large enough, transfer to a big bowl to mix.
Assemble the Casserole – First Layer: Pour half of the cheesy noodles into the prepared casserole dish. Evenly sprinkle half of the shredded Gruyère cheese over the noodles. Spread all the sour cream evenly on top of the Gruyère layer.
Assemble the Casserole – Second Layer: Add the remaining cheesy noodles over the sour cream layer and then sprinkle the rest of the Gruyère cheese evenly on top.
Prepare and Add Topping: In a small bowl, mix the melted butter with the seasoned panko breadcrumbs until evenly coated. Spread this crunchy topping evenly over the final cheese layer.
Bake: Bake the casserole in the oven for 30 minutes or until it’s hot, bubbly, and the topping has turned a golden brown.
Rest and Serve: Allow the casserole to rest for 5 to 10 minutes so it can set up before serving. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or cover the casserole dish tightly with foil.
To reheat, sprinkle ½ teaspoon milk over a serving and microwave 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 assembling the casserole, then refrigerate (covered) for up to 24 hours before baking. Bring to room temperature for 30 minutes prior to baking and then add breadcrumb topping.
Use Dijon mustard instead of American mustard for a milder, balanced flavor; dried mustard (1 teaspoon) can be substituted if Dijon is unavailable.
Freshly shred cheese yourself to avoid anti-caking agents in pre-shredded cheese which can thicken the sauce too much.
Do not overcook the pasta to prevent mushiness – set a timer to remove promptly when al dente.
For easier cleanup, use a large dutch oven or cast-iron skillet that can go from stovetop to oven.

Nutrition

Serving Size: 1 cup (approximate)
Calories: 480
Sugar: 5g
Sodium: 460mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.4g
Carbohydrates: 46g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg