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Million Dollar Mac And Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 77 reviews
  • Author: Lauren
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://tastyrates.com/million-dollar-mac-and-cheese-recipe/