Million Dollar Mac and Cheese Recipe

I absolutely love this Million Dollar Mac and Cheese Recipe because it takes classic comfort food to a whole new level. The combination of sharp Cheddar, smoked cheese, and a crunchy buttery cracker topping creates this perfect balance of creamy and crispy that my whole family goes crazy for. Whether you’re craving something cozy for a weeknight dinner or looking to impress at your next potluck, this recipe never disappoints.

When I first tried this recipe, I was surprised at how luxurious the cheese sauce turned out without feeling heavy or greasy. You’ll find that the mix of half and half with warm milk gives just the right silky texture, while a touch of Dijon mustard and smoked paprika adds a subtle depth of flavor. Trust me, once you make this Million Dollar Mac and Cheese Recipe, it’ll become a staple in your kitchen rotation.

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Ingredients You’ll Need

Each ingredient in the Million Dollar Mac and Cheese Recipe plays a key role in creating that creamy, cheesy texture and flavorful bite. Look for quality cheeses and fresh dairy to get the best results every time.

• Unsalted Butter: Melting and dividing it helps create both the roux for the sauce and the topping for added richness.
• Buttery Round Crackers: Ritz crackers work beautifully to give a flavorful, crisp topping when toasted.
• All-Purpose Flour: The base for your roux that thickens the cheese sauce perfectly without lumps.
• Warm Whole Milk and Half and Half: Warm dairy helps the sauce thicken smoothly without breaking.
• Dijon Mustard: Adds a subtle tang that brightens up the creamy cheese sauce.
• Kosher Salt: Essential for seasoning; I like to add this gradually and taste as I go.
• Garlic Powder: For a gentle savory depth without overpowering the cheese.
• Smoked Paprika: Gives the sauce a warm, smoky touch that pairs wonderfully with smoked Cheddar.
• Vegetable Bouillon Cube: Finely crushed, it brings an umami boost that rounds out the flavors.
• Sharp Yellow Cheddar Cheese: The star flavor that brings bold cheesiness.
• Smoked Yellow Cheddar Cheese: Adds complexity and a hint of smokiness.
• Colby-Jack Cheese: Mellow, creamy, and used both in sauce and topping layers.
• Dried Cavatappi Pasta: Its spiral shape helps hold all that cheesy goodness.
• Part-Skim Mozzarella Cheese: Used in the layers to blend stretchy, melty texture.
• Sour Cream: Provides a tangy creaminess layered inside the casserole.
• Chopped Fresh Chives: To garnish for a pop of fresh color and mild onion flavor.

Variations

I’ve experimented quite a bit with this Million Dollar Mac and Cheese Recipe to suit different tastes. Feel free to customize it with your favorite cheeses or add-ins so it fits your family s preferences perfectly.

• Add Bacon or Ham: I often toss in crispy bacon bits or diced ham for extra savory goodness; it pairs beautifully with the cheeses.
• Spicy Kick: Try adding a pinch of cayenne pepper or chopped jalapeños if you like a little heat.
• Different Pasta Shapes: While cavatappi is ideal for holding sauce, elbow macaroni or shells work well if that s what you have on hand.
• Dairy-Free Version: I ve used plant-based milks and vegan cheeses with some success-just adjust seasonings to taste.

How to Make Million Dollar Mac and Cheese Recipe

Step 1: Toast the Cracker Topping

Start by mixing crushed buttery round crackers with 3 tablespoons of melted butter in a medium skillet. Cook over medium heat, stirring often, until the crackers are lightly toasted and golden – about 2 minutes. This simple step builds that signature crunchy topping, and I recommend keeping an eye on them so they don t burn; they should smell fragrant and golden brown.

Step 2: Make the Roux and Cheese Sauce

In a large Dutch oven, whisk together the remaining 4 tablespoons of melted butter with the flour over medium heat. Keep whisking for 2 minutes as the mixture bubbles and becomes blond and toasty-this is important to cook out the raw flour flavor. Then, gradually add the warm whole milk and half-and-half, whisking constantly until the sauce thickens and can coat the back of a spoon-this usually takes 2 to 4 minutes.

Once thickened, remove from heat and whisk in Dijon mustard, salt, garlic powder, smoked paprika, and finely crushed vegetable bouillon until everything dissolves and blends well. Gradually stir in the sharp Cheddar, smoked Cheddar, and 1 cup of Colby-Jack one cup at a time until smooth and melted. This mix of cheeses creates a rich, complex sauce you’ll adore.

Step 3: Add Pasta and Layer the Casserole

Stir the cooked cavatappi pasta into the cheese sauce until every piece is lovingly coated. Then, spread half of this mixture into your prepared 9×13 baking dish. Evenly sprinkle 1 cup of shredded mozzarella and ½ cup of Colby-Jack over the pasta, then dollop and spread the sour cream evenly on top. This layering trick keeps the casserole creamy and adds little pockets of tangy richness.

Step 4: Top and Bake

Layer the remaining pasta mixture over the sour cream, then top evenly with the last 1 cup of mozzarella and ½ cup of Colby-Jack. Finally, sprinkle the toasted cracker mixture evenly over everything to create that irresistible crunchy crust. Bake in your preheated 350°F oven for 25 to 30 minutes, watching closely near the end. If the topping begins to brown too quickly, loosely cover with foil. Let it rest for 5 minutes after baking to set-it s hard to wait, but it s worth it!

How to Serve Million Dollar Mac and Cheese Recipe

Garnishes

I always sprinkle a handful of fresh chopped chives on top before serving-not only do they add a pop of bright green color, but their mild oniony flavor cuts through the richness perfectly. A little cracked black pepper on top never hurts either, especially for adults!

Side Dishes

My go-to sides with this Million Dollar Mac and Cheese are simple: a crisp green salad with a tangy vinaigrette or some steamed broccoli to balance out the richness. Garlic roasted Brussels sprouts or even a tangy coleslaw also make great complements.

Creative Ways to Present

For special occasions, I like to serve individual portions in small ramekins topped with extra cracker crumbs and a tiny sprig of fresh herbs. It makes the dish feel a little fancy while still being super comforting and familiar. Try mixing in a handful of cooked lobster or shredded rotisserie chicken for an upscale twist.

Make Ahead and Storage

Storing Leftovers

I recommend letting the Million Dollar Mac and Cheese cool completely before transferring it to an airtight container. Stored in the refrigerator, it keeps well for up to 4 days. When reheated, the cheese sauce sometimes firms up, so stirring in a splash of milk before warming helps bring back that creamy texture.

Freezing

I’ve frozen this casserole successfully, but I suggest freezing it unbaked. Assemble everything but hold off on baking until you re ready. Wrap tightly with foil and freeze for up to 2 months. When it s time, bake directly from frozen, adding extra baking time and covering with foil to prevent over-browning.

Reheating

To reheat, I cover the mac and cheese loosely with foil and warm it in a 350°F oven until heated through-usually about 20 minutes from refrigerated leftovers. Adding a tablespoon of milk or cream helps revive the cheesy sauce s creaminess. Avoid microwaving if possible; the oven gives better texture and flavor.

FAQs

Final Thoughts

This Million Dollar Mac and Cheese Recipe holds a special place in my heart because it transforms a familiar dish into something truly indulgent and crowd-pleasing. I remember serving it during a family get-together, and everyone asked for seconds (and the recipe!). I really hope you give it a try-it s one of those comforting, delicious dishes that feels like a warm hug on a plate. Once you do, it ll quickly become your go-to when you want something that s both simple and spectacular.

Million Dollar Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 144 reviews

• Author: Bertha
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hr 15 mins
• Yield: 10 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American

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Description

Million Dollar Mac and Cheese is a rich and creamy baked pasta casserole featuring layers of sharp Cheddar, smoked Cheddar, Colby-Jack, and mozzarella cheeses combined with a velvety béchamel sauce. The dish is elevated by a buttery toasted cracker topping and a dollop of sour cream, making it a comforting and indulgent crowd-pleaser perfect for gatherings or special occasions.

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Ingredients

Units USM Scale 1x2x3x

Cracker Topping

• 8 tablespoons unsalted butter, melted and divided
• 1 1/2 cups roughly crushed buttery round crackers (such as Ritz)

Sauce and Pasta

• 1/4 cup all-purpose flour
• 2 1/2 cups warm whole milk (about 105°F)
• 1 1/2 cups warm half and half (about 105°F)
• 4 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 (0.4-ounce) cube vegetable bouillon, very finely crushed
• 8 ounces sharp yellow Cheddar cheese, shredded
• 4 ounces smoked yellow Cheddar cheese, shredded
• 8 ounces Colby-Jack cheese, shredded and divided
• 1 (16 ounce) package dried cavatappi pasta, cooked to al dente according to package directions
• 8 ounces part-skim mozzarella cheese, shredded, divided
• 3/4 cup sour cream, at room temperature

Garnish

• Chopped fresh chives

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Instructions

1. Preheat and Prepare Dish: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with 1 tablespoon of melted butter to prevent sticking and to add richness.
2. Toast Cracker Topping: In a medium skillet, combine the crushed crackers with 3 tablespoons of melted butter. Cook over medium heat, stirring frequently, until the crackers are lightly toasted, about 2 minutes. Remove from heat and set aside.
3. Make Roux: In a large Dutch oven over medium heat, whisk together the flour and the remaining 4 tablespoons of melted butter. Cook while whisking constantly until the mixture is blond, bubbly, and has a toasty aroma, about 2 minutes.
4. Add Milk and Half-and-Half: Gradually whisk in the warm whole milk and half and half until smooth. Continue cooking over medium heat, whisking often until the sauce thickens enough to lightly coat the back of a spoon and hold a trail when you run your finger through it, about 2 to 4 minutes.
5. Season Sauce: Remove the pot from heat and whisk in the Dijon mustard, kosher salt, garlic powder, smoked paprika, and finely crushed vegetable bouillon cube until fully dissolved and combined.
6. Melt Cheeses: Gradually whisk in the sharp Cheddar, smoked Cheddar, and 1 cup of the Colby-Jack cheese, adding one cup at a time. Stir until the mixture is smooth and all the cheeses are melted.
7. Add Pasta: Stir the cooked al dente cavatappi pasta into the cheese sauce, ensuring it is evenly coated with the creamy cheese mixture.
8. Layer in Baking Dish: Spread half of the pasta mixture into the prepared baking dish. Top evenly with 1 cup mozzarella cheese and ½ cup of the Colby-Jack cheese. Dollop the sour cream evenly on top of the cheese layer and spread gently.
9. Top with Remaining Pasta and Cheese: Spread the remaining pasta mixture over the sour cream layer. Sprinkle evenly with the remaining 1 cup mozzarella and ½ cup Colby-Jack cheese.
10. Add Cracker Topping: Sprinkle the toasted cracker and butter mixture evenly over the top of the pasta and cheese layer to create a crunchy topping.
11. Bake: Place the casserole in the preheated oven and bake until bubbly around the edges and heated through, about 25 to 30 minutes. Loosely cover with aluminum foil if the topping begins to brown too quickly.
12. Rest and Garnish: Remove the casserole from the oven and let it stand on a wire rack for 5 minutes before serving. Garnish with chopped fresh chives and serve immediately for a creamy, flavorful dish.

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Notes

• Using warm milk and half-and-half helps prevent lumps in the sauce and assists in smoother melting of the cheese.
• To reduce calories, substitute part-skim cheeses and consider using reduced-fat sour cream.
• If desired, the vegetable bouillon cube can be omitted for a less salty option or replaced with a homemade vegetable stock.
• Cook pasta to al dente to ensure it holds texture after baking.
• This dish can be prepared a day ahead—assemble, cover, and refrigerate, then bake just before serving, adding a few extra minutes baking time if chilled.

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Nutrition

• Serving Size: 1 serving (approximately 1 cup)
• Calories: 520
• Sugar: 5g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 70mg