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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

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.

Ingredients

Units Scale

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

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.

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.

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

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