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Million Dollar Mac and Cheese Casserole

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This Million Dollar Mac and Cheese Casserole is incredibly rich, creamy, and topped with a golden, crispy panko crust, perfect for any occasion.

Ingredients

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  • 1 lb cavatrappi 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
  • ¾ cup seasoned panko bread crumbs
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F.
  2. Spray a 9×13 inch casserole dish with cooking spray.
  3. Set the casserole dish aside.
  4. Cook the pasta according to package directions, cooking for one minute less than required.
  5. Drain the pasta.
  6. Rinse the pasta with cool water to prevent sticking.
  7. Melt ¼ cup unsalted butter in a large skillet.
  8. Stir in ¼ cup all-purpose flour.
  9. Cook for 1 minute, stirring constantly.
  10. Whisk in 3 cups whole milk until smooth.
  11. Whisk in 1 (12 oz) can evaporated milk until smooth.
  12. Add 1 tablespoon Dijon mustard.
  13. Add 1 teaspoon garlic powder.
  14. Add 1 teaspoon onion powder.
  15. Add 1 teaspoon dried parsley.
  16. Add ½ teaspoon black pepper.
  17. Stir to combine all ingredients.
  18. Bring the sauce to a simmer.
  19. Cook until the sauce begins to thicken, about 3 minutes.
  20. Stir in 8 oz shredded cheddar cheese until melted and smooth.
  21. Stir in 8 oz shredded Monterey Jack cheese until melted and smooth.
  22. Fold the cooked noodles into the cheese sauce.
  23. Pour half of the cheesy noodles into the prepared casserole dish.
  24. Evenly top the casserole with half of the 8 oz shredded Gruyère cheese.
  25. Spread all of the 1 cup sour cream on top of the Gruyère.
  26. Add the remaining noodles on top.
  27. Sprinkle the remaining Gruyère cheese over the top.
  28. Combine ¾ cup seasoned panko bread crumbs and 3 tablespoons melted butter in a small bowl.
  29. Evenly spread the panko mixture over the cheese layer.
  30. Place the casserole in the oven.
  31. Bake for 30 minutes, until hot and bubbly and the topping is golden brown.
  32. Let the casserole rest for 5 to 10 minutes to set up.
  33. Serve and enjoy!

Notes

Always shred your own cheese for the smoothest sauce.
Cook pasta to al dente (1 minute less than package directions) to prevent mushiness.
Let the casserole rest for 5-10 minutes after baking for best results.
To avoid lumps, whisk milk gradually into the butter-flour mixture.

Find it online: https://timelesscrumb.com/million-dollar-mac-and-cheese-casserole/