Description

Million Dollar Mac and Cheese Casserole is a decadent and creamy baked pasta dish loaded with three types of cheese, a smooth mustard-infused sauce, and a crispy golden panko breadcrumb topping. Perfect for family dinners or special occasions, this casserole combines tender cavatappi noodles with a rich cheese blend, enhanced by sour cream for extra creaminess and baked to bubbly perfection.

Ingredients

Scale

Mac and Cheese

1 lb cavatappi noodles, or elbow noodles
1/4 cup unsalted butter, room temperature
1/4 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
1/2 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

3/4 cup seasoned panko bread crumbs
3 tablespoons unsalted butter, melted

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Instructions

Preheat and Prepare: 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.
Make Roux: Melt the butter in a large skillet over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
Add Milk and Seasonings: Whisk in the whole milk and evaporated milk until smooth. Add Dijon mustard, garlic powder, onion powder, dried parsley, and black pepper. Bring to simmer and cook until sauce thickens, about 3 minutes.
Melt Cheeses and Combine: Stir in cheddar and Monterey Jack cheese until fully melted and smooth. Fold the cooked noodles into the cheese sauce, using a large bowl if necessary.
Assemble Casserole: Pour half of the cheesy noodles into the casserole dish. Sprinkle half of the Gruyère cheese over the noodles, then spread all of the sour cream evenly on top. Add remaining cheesy noodles followed by the remaining Gruyère cheese.
Prepare Topping: Mix the seasoned panko breadcrumbs with melted butter until combined. Evenly spread over the top of the casserole.
Bake: Place casserole in the oven and bake for 30 minutes until bubbly, hot, and golden brown on top.
Rest and Serve: Let the casserole rest for 5 to 10 minutes before serving to allow it to set.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or cover the casserole dish tightly with foil.
Reheat by sprinkling with 1/2 teaspoon milk and microwaving in 30-second intervals until warm, or bake covered at 325°F for 15 minutes then uncovered for 5 minutes.
Make ahead by assembling the casserole and refrigerating for up to 24 hours before baking. Let sit at room temperature for 30 minutes before baking and then add breadcrumb topping.
Use Dijon mustard, not American mustard, for a better flavor. Substitute 1 teaspoon dried mustard if Dijon is unavailable.
Always shred cheese fresh to avoid thickening agents in pre-shredded cheese that can make the sauce overly thick.
Do not overcook pasta; remove when just al dente since it will cook more in the oven.
For less cleanup, use a large Dutch oven or cast-iron skillet to cook sauce and pasta and then transfer straight to the oven.

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 75 mg