I absolutely love how this Million Dollar Mac And Cheese Recipe turns out-it’s rich, creamy, and packed with layers of cheesy goodness that just melt in your mouth. When I first tried this recipe, I was amazed by how the combination of sharp cheddar, smoked gouda, and mozzarella creates such a luxurious texture and flavor. Whether you’re making this for a big family dinner or a special holiday gathering, it never fails to impress.
You ll find that the panko and Parmesan topping adds a perfect crispy crunch that contrasts beautifully with the silky cheese sauce, making every bite a delightful experience. If you want a crowd-pleaser that feels indulgent but is surprisingly straightforward, this Million Dollar Mac And Cheese Recipe is a winner every time.
Why You’ll Love This Recipe
- Ultra-Creamy Texture: The mix of multiple cheeses and warm milk creates a sauce that’s silky and smooth without being gluey.
- Crunchy Topping: Toasted panko with Parmesan adds a golden, crispy crust that makes every bite exciting.
- Perfect Crowd-Pleaser: This recipe serves about 10, making it ideal for family get-togethers or potlucks.
- Balanced Flavors: The hint of cayenne and dry mustard adds a subtle kick that balances the cheesiness perfectly.
Ingredients You’ll Need
This Million Dollar Mac And Cheese Recipe calls for a thoughtful blend of classic and smoked cheeses, complemented by a mix of spices and a buttery topping to elevate each bite. When shopping, try to pick fresh, quality cheeses and use warm dairy to make sure the sauce becomes super creamy.
- Unsalted butter: Softened butter makes it easier to incorporate into the dish and control the salt levels.
- Panko breadcrumbs: These give that much-loved crunchy texture on top and toast up beautifully.
- Parmesan cheese: Adds a sharp, nutty flavor to the topping that’s irresistible.
- Dried Italian seasoning: Brings subtle herb notes to the crunchy crust.
- Kosher salt: Essential for seasoning; using kosher salt helps prevent over-salting.
- All-purpose flour: This helps thicken the cheese sauce into a luxuriously smooth consistency.
- Whole milk and half-and-half: Using warm dairy helps the sauce blend seamlessly without clumps.
- Dry mustard: Adds a gentle tang and depth to the cheese sauce.
- Garlic powder: Infuses a subtle savory note without overpowering the cheese flavor.
- Cayenne pepper: Just a touch for a mild, pleasant kick.
- Sharp yellow Cheddar cheese: The backbone of the dish, providing classic mac and cheese flavor.
- Smoked Gouda cheese: For a smooth, smoky richness that elevates the dish.
- Colby-Jack cheese: Adds a mild, creamy element; using half in sauce and half for topping balances texture.
- Short curly pasta (cavatappi or elbow): Perfect for capturing every bit of that cheesy sauce.
- Low-moisture part-skim mozzarella cheese: Gives stretchiness and gooey top layers without being oily.
Variations
I love how versatile this Million Dollar Mac And Cheese Recipe is-you can easily tweak it to fit your family’s tastes or dietary needs. Feel free to experiment with different cheeses or add in extras like bacon or veggies to make it your own.
- Gluten-Free Variation: Try gluten-free flour and pasta-I’ve found that the sauce thickens nicely with these swaps, and it s just as delicious.
- Extra Veggies: Adding steamed broccoli or sautéed mushrooms can make this dish more wholesome without sacrificing flavor-I sneak in extras with my kids this way!
- Spicy Kick: If you like heat, I sometimes add a pinch more cayenne or toss in diced jalapeños for a zesty twist.
- Bacon or Ham: Crispy bacon crumbles on top or diced ham stirred in add smoky, meaty depth-my family goes crazy for that combo.
How to Make Million Dollar Mac And Cheese Recipe
Step 1: Prep Your Oven and Butter Your Baking Dish
Start by preheating your oven to 350°F-this step is easy to overlook but getting the oven hot early helps with even baking later. Take a 13- x 9-inch baking dish and grease it with 1 tablespoon of softened butter to make sure your mac and cheese doesn t stick and comes out cleanly.
Step 2: Make That Crunchy Panko Topping
Melt 3 tablespoons of butter in a large skillet over medium heat. Then stir in your panko breadcrumbs and cook, stirring often, until they re golden and toasted-about 2 to 3 minutes. I like to watch closely here because panko burns quickly. Once toasted, transfer to a small bowl and let cool completely, around 10 minutes. When cooled, stir in the Parmesan, Italian seasoning, and a pinch of salt. Set this aside for later-it s the secret to that amazing crispy top!
Step 3: Create a Toasty Roux for Your Sauce
Wipe out your skillet and melt the remaining 4 tablespoons of butter over medium heat. Slowly whisk in the flour and keep whisking for about 2 minutes until the mixture bubbles up, turns a light brown, and smells nutty. This roux is the foundation-you want to cook out the raw flour taste but be careful not to burn it.
Step 4: Add Warm Milk and Half-and-Half for Creaminess
Gradually pour in the warm whole milk and half-and-half while whisking constantly to keep the sauce smooth and lump-free. Keep whisking over medium heat for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon. This part is crucial-go slow and steady, and don t rush or the sauce can split.
Step 5: Season and Melt in the Cheese
Remove the skillet from the heat and whisk in your dry mustard, garlic powder, cayenne, and the remaining salt. Then add cheeses gradually-starting with cheddar, then Gouda, followed by one cup of Colby-Jack-whisking gently until each batch melts into a rich, smooth sauce. This gradual melting prevents clumps and gives you that velvety finish I love so much.
Step 6: Combine Pasta and Cheese Sauce, Layer the Dish
Stir your cooked, al dente pasta into the cheese sauce, making sure every curly noodle is coated in cheesy goodness. Spread about half of this mixture (around 5 cups) into your prepared baking dish, then sprinkle on half of the mozzarella and half the remaining Colby-Jack cheese. Layer the remaining pasta mixture on top, and finish with the leftover mozzarella and Colby-Jack cheese. This layering helps build gooey pockets of cheese throughout.
Step 7: Top with Panko and Bake to Perfection
Sprinkle that reserved panko mixture evenly over the top. Bake in the preheated oven for 25 to 30 minutes until the edges are bubbly and the top gets deliciously golden. I recommend loosely covering with foil if you notice the topping browning too fast-this little trick helps you get that perfect crust without burning. Let it sit for about 10 minutes before serving to let it set and make it easier to scoop.
Pro Tips for Making Million Dollar Mac And Cheese Recipe
- Use Warm Dairy: I discovered that warming your milk and half-and-half prevents lumps and speeds up sauce thickening.
- Toast Your Panko Gently: Watch the breadcrumbs closely while toasting to avoid bitterness and achieve a perfect golden crunch.
- Layer Cheese Thoughtfully: Adding some cheese between pasta layers makes for pockets of gooey delight instead of all cheese sinking to the bottom.
- Rest Before Serving: Letting it cool slightly helps the cheese set and makes cleaning your serving dishes much easier.
How to Serve Million Dollar Mac And Cheese Recipe
Garnishes
I like to sprinkle a little fresh chopped parsley or chives on top for a pop of color and freshness-it balances the richness nicely. Sometimes, I add a pinch of smoked paprika or a drizzle of truffle oil on special occasions, which really elevates the flavors and makes it feel extra fancy.
Side Dishes
This goes beautifully with simple green salads or roasted seasonal vegetables like asparagus or Brussels sprouts. For a heartier meal, I serve it alongside grilled chicken or barbecued ribs-my family loves that combination, especially during weekend cookouts.
Creative Ways to Present
Whenever we have guests over, I like to serve this Million Dollar Mac And Cheese Recipe in individual ramekins or mini cast iron skillets. It feels extra special and portion-controlled. Another fun idea is layering it inside bell pepper halves for a colorful, edible bowl-this always sparks compliments and smiles around the table.
Make Ahead and Storage
Storing Leftovers
I usually store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. When you re ready to eat, bring it to room temperature for about 30 minutes to help it heat evenly. It reheats beautifully without drying out if you add a splash of milk before warming.
Freezing
This recipe freezes well! I recommend freezing in portion-sized containers or baking dishes wrapped tightly with plastic wrap and foil. When freezing, skip baking the panko topping-you can add fresh crumbs after reheating to maintain crunchiness. Frozen mac and cheese lasts up to 2 months.
Reheating
Reheat leftovers in the oven at 325°F covered with foil to keep moisture in, adding a bit of milk to loosen the sauce if needed. For quicker meals, the microwave works too-just cover the dish and heat in short bursts, stirring occasionally to prevent drying out.
FAQs
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Can I use different types of pasta for the Million Dollar Mac And Cheese Recipe?
Absolutely! While the recipe suggests short, curly pasta like cavatappi or elbow, you can swap in shells, rotini, or penne. I recommend sticking to shapes that hold sauce well to get the fullest flavor experience. Just make sure to cook your pasta al dente to avoid mushiness after baking.
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Is it possible to make this recipe vegetarian?
Yes! This Million Dollar Mac And Cheese Recipe is naturally vegetarian as long as you use vegetarian-friendly cheeses. Just double-check the labels to ensure they don t contain animal rennet. This dish is meat-free unless you add extras like bacon or ham yourself.
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Why do I need to warm the milk and half-and-half?
Warming the dairy before adding it helps prevent the cheese sauce from becoming grainy or clumpy. It allows the sauce to thicken evenly and melt the cheese more smoothly, giving you that creamy, luscious texture that s key to a great mac and cheese.
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What can I do if my sauce is too thick or too thin?
If your sauce ends up too thick, simply whisk in a splash of warm milk to loosen it. If it s too thin, cook it a little longer over medium heat, whisking constantly until it thickens. With this recipe, patience during the sauce-making stage is key to getting just the right consistency.
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Can I prepare the sauce ahead of time?
You can make the cheese sauce a few hours ahead and keep it warm on very low heat, stirring occasionally. However, I don t recommend assembling and baking too far in advance because the pasta can soak up too much sauce. For best results, bake the dish shortly after assembly.
Final Thoughts
This Million Dollar Mac And Cheese Recipe holds a special place in my heart because it marries comfort food with a touch of elegance, making it perfect for everything from weeknight dinners to celebrations. The creamy sauce, the crispy topping, and the layers of different cheeses come together in a way that feels like a warm hug on a plate. I truly hope you give it a try-you’ll enjoy every bite as much as my family and friends do, and I promise it ll become a new favorite in your recipe box.
Print
Million Dollar Mac And Cheese Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr 5 mins
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Million Dollar Mac and Cheese recipe elevates the classic comfort dish with a rich blend of sharp cheddar, smoked gouda, Colby-Jack, and mozzarella cheeses, combined with a creamy béchamel sauce seasoned with dry mustard, garlic powder, and cayenne. Topped with a golden toasted panko and Parmesan crust, this baked macaroni and cheese is perfect for gatherings, offering a luscious, cheesy experience with a delightful crunchy topping.
Ingredients
Butter and Topping
- 1/2 cup (4 oz.) unsalted butter, softened, divided
- 3/4 cup panko (Japanese-style breadcrumbs)
- 2 oz. Parmesan cheese, grated (about 1/2 cup)
- 1 tsp. dried Italian seasoning
- 2 1/4 tsp. kosher salt, divided
Cheese Sauce
- 1/4 cup (about 1 1/8 oz.) all-purpose flour
- 2 1/2 cups warm whole milk (about 110°F)
- 1 1/2 cups warm half-and-half (about 110°F)
- 2 tsp. dry mustard (such as Colman’s)
- 1 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 8 oz. sharp yellow Cheddar cheese, shredded (about 2 cups)
- 4 oz. smoked Gouda cheese, shredded (about 1 cup)
- 8 oz. Colby-Jack cheese, shredded (about 2 cups), divided
- 8 oz. low-moisture part-skim mozzarella cheese, shredded (about 2 cups), divided
Pasta
- 1 (16-oz.) package short, curly pasta (such as cavatappi or elbow), cooked to al dente according to package directions
Instructions
- Prepare Oven and Baking Dish: Preheat the oven to 350°F. Grease a 13- x 9-inch baking dish with 1 tablespoon of softened butter to prevent sticking and ensure easy cleanup.
- Make Panko Topping: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until they become lightly golden and toasted, about 2 to 3 minutes. Transfer the toasted panko to a small bowl and allow to cool completely, approximately 10 minutes. Once cooled, stir in the grated Parmesan cheese, dried Italian seasoning, and 1/4 teaspoon of the kosher salt. Set aside the topping mixture. Wipe the skillet clean.
- Make Roux: Melt the remaining 4 tablespoons of butter in the cleaned skillet over medium heat. Whisk in the all-purpose flour and continue whisking constantly for about 2 minutes until the mixture is bubbly, has turned a light brown color, and emits a toasty aroma, forming a roux to thicken the sauce.
- Add Milk and Half-and-Half: Gradually whisk in the warm whole milk and half-and-half into the roux, stirring constantly to combine into a smooth sauce. Continue cooking over medium heat, whisking frequently, until the mixture reaches a simmer and thickens sufficiently to coat the back of a spoon, about 4 to 5 minutes.
- Add Seasonings and Cheeses: Remove the skillet from heat. Whisk in the dry mustard, garlic powder, cayenne pepper, and remaining 2 teaspoons of kosher salt until fully blended. Gradually add the shredded sharp Cheddar, smoked Gouda, and 1 cup of Colby-Jack cheese, 1 cup at a time, whisking until each addition melts and the sauce is smooth.
- Combine Pasta and Cheese Sauce: Stir the cooked and drained pasta into the cheese sauce in the skillet until the pasta is evenly coated with the creamy mixture.
- Layer Pasta and Cheese in Baking Dish: Spread half of the pasta mixture (about 5 cups) into the prepared baking dish. Evenly top this layer with 1 cup of shredded mozzarella cheese and 1/2 cup of the remaining Colby-Jack cheese. Add the remaining pasta mixture (about 5 cups) on top, then sprinkle the remaining 1 cup mozzarella and 1/2 cup Colby-Jack cheeses evenly over the top.
- Add Panko Topping: Sprinkle the reserved panko mixture evenly over the top of the assembled pasta and cheese layers in the baking dish for a crunchy, flavorful topping.
- Bake Macaroni and Cheese: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, until the pasta mixture is bubbly around the edges. If the topping begins to overbrown, loosely cover the dish with aluminum foil. Once baked, let the dish stand on a wire rack at room temperature for 10 minutes before serving to allow the cheese sauce to set slightly for easier serving.
Notes
- For best results, cook the pasta just to al dente, as it will continue to cook in the oven and prevent mushiness.
- Use warm milk and half-and-half to help the sauce come together smoothly without lumps.
- If you prefer a spicier dish, increase the cayenne pepper slightly according to taste.
- Allowing the mac and cheese to rest after baking improves texture and flavor.
- Substitute gluten-free pasta and flour if needed to make this recipe gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg
