Million Dollar Mac and Cheese

January 24, 2025 - by ultimaterecipe10

The Ultimate Comfort Food

Get ready to experience the mac and cheese of your dreams! This Million Dollar Mac and Cheese is indulgent, creamy, and downright irresistible. Loaded with a luxurious blend of sharp cheddar, Monterey Jack, and Gruyère cheeses, it delivers bold, cheesy flavor in every bite. Layered with sour cream for extra richness and topped with buttery, golden panko breadcrumbs, this dish is the epitome of comfort food with a gourmet twist.

Whether you’re preparing a cozy family dinner or impressing guests at a gathering, this mac and cheese is sure to steal the spotlight. The creamy cheese sauce is perfectly seasoned with a medley of spices like smoked paprika, garlic powder, and a hint of nutmeg, giving it depth and warmth. The breadcrumb topping adds just the right amount of crunch to balance the velvety texture of the pasta and cheese.

It’s more than a meal; it’s an experience! Serve this alongside your favorite roasted vegetables, grilled proteins, or as a star dish on a holiday table. One bite, and you’ll understand why this recipe truly earns the title “Million Dollar.”

Ingredients

Mac and Cheese

16 ounces cavatappi or elbow macaroni
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups whole milk, room temperature
2 cups half & half, room temperature
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
8 ounces sharp cheddar cheese, freshly shredded
8 ounces Monterey Jack cheese, freshly shredded
1 cup sour cream
8 ounces Gruyère cheese, freshly shredded

Breadcrumb Topping

¾ cup panko breadcrumbs
2 tablespoons unsalted butter, melted
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon fresh parsley, minced (or 1 teaspoon dried parsley)

Instructions

Prep and Cook Pasta
Preheat the oven to 350°F (175°C). Grease a 9×13 inch casserole dish. Cook pasta in salted water for 2 minutes less than al dente. Drain, rinse, and set aside.
Make the Roux
Melt butter in a large saucepan over medium heat. Gradually whisk in flour, cooking for 2 minutes until smooth. Slowly add milk and half & half, whisking constantly to avoid lumps.
Season the Sauce
Add Dijon mustard, garlic powder, onion powder, black pepper, smoked paprika, thyme, cayenne, and nutmeg. Cook and stir until thickened, about 3-5 minutes.
Melt the Cheese
Remove from heat. Stir in shredded cheddar and Monterey Jack cheeses, one handful at a time, until fully melted.
Assemble the Layers
Mix pasta with cheese sauce. Spread half of the mixture into the casserole dish. Add a layer of sour cream and half the Gruyère cheese. Top with the remaining pasta and Gruyère.
Add Breadcrumbs
In a bowl, combine panko, melted butter, garlic powder, salt, and parsley. Sprinkle over the casserole.
Bake to Perfection
Bake for 25-30 minutes until bubbly and golden brown on top. Let rest for 5-10 minutes before serving.