Million Dollar Mac and Cheese
The creamiest bite of comfort food magic? That’d be this million dollar mac and cheese with cheddar, Gruyère, and a buttery panko topping. Cozy, golden, gooey bliss. Layers of cheese, a creamy sour cream surprise, and a crisp-edged panko crown make this so much more than your average mac. Treat yourself—you deserve it.
8
servings
Ingredients
Pasta and Cheese Layers
- 1 lb (450 g) cavatappi or elbow macaroni
- 6 tbsp (85 g) unsalted butter
- 1/3 cup (40 g) all-purpose flour
- 2 cups (480 ml) whole milk room temperature preferred
- 1 cup (240 ml) half & half room temperature preferred
- 1/2 tsp (2.5 ml) Dijon mustard
- 2 cups (200 g) sharp cheddar cheese freshly shredded, divided
- 2 cups (200 g) Monterey Jack cheese freshly shredded, divided
- 1 cup (230 g) sour cream
- 1 cup (100 g) Gruyère cheese shredded, divided
- kosher salt and black pepper to taste
- 1 tsp (4 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/2 tsp (2 g) paprika
- 1/2 tsp (1 g) dried thyme
- fresh parsley chopped, for garnish (optional)
Panko Topping
- 1 cup (60 g) panko breadcrumbs
- 3 tbsp (42 g) unsalted butter melted
- 1/2 tsp (2 g) garlic powder
- 1/4 tsp (1 g) kosher salt
- 1 tbsp (4 g) fresh parsley chopped (or 1 tsp dried)
Equipment
- Large pot
- Large saucepan
- Whisk
- 9x13 inch Baking Dish
- Mixing bowls
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook cavatappi just shy of al dente (about 2 minutes less than package instructions). Drain, set aside.
- Make the roux: In a large saucepan over medium heat, melt 6 tbsp butter. Sprinkle in the flour while whisking, and cook for 1–2 minutes until lightly golden and nutty.
- Add dairy and spices: Gradually whisk in milk and half & half (room temp), then add Dijon, garlic powder, onion powder, paprika, thyme, plus salt & pepper. Cook, whisking, until thickened (about 2–3 minutes).
- Melt the cheese: Remove from heat. Stir in cheddar and Monterey Jack, a handful at a time, letting each fully melt before adding more. Taste and adjust seasonings.
- Coat the pasta: Gently fold cooked pasta into the cheese sauce. Mix until noodles are fully coated.
- Assemble the layers: Grease a 9x13-inch baking dish. Spread half of the cheesy pasta in the dish. Dollop and gently spread the sour cream over the top. Sprinkle with half of the Gruyère. Repeat with remaining pasta and Gruyère.
- Make the panko topping: In a bowl, combine panko, 3 tbsp melted butter, 1/2 tsp garlic powder, salt, and parsley. Mix until well combined and clumpy.
- Top and bake: Sprinkle panko mixture evenly over the macaroni. Bake at 350°F (177°C) for 25–30 minutes, until bubbly and golden on top.
- Rest, garnish, and serve: Let the mac and cheese rest 5–10 minutes out of the oven before digging in. Garnish with parsley if desired and enjoy.
Notes
Make ahead: Assemble up to 1 day ahead, cover and refrigerate. Let sit at room temp while oven preheats, then bake as directed (add 5–10 minutes for cold casserole).
Storing leftovers: Refrigerate up to 4 days. Reheat gently with a splash of milk for best texture. For freezing, assemble (but don’t bake), wrap well, and freeze up to 2 months. Bake from frozen, covered for 30 mins, then uncovered for 20–25 mins, or until hot and browned.
Cheese swaps: Use Fontina, Havarti, or even brie for variety. For extra flavor, stir in cooked bacon, ham, or veggies like sautéed mushrooms.
Gluten free? Use GF pasta and a 1:1 GF flour blend for the roux. Certified GF panko works for the topping, too.
Nutrition
Calories: 525kcal | Carbohydrates: 48g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 574mg | Potassium: 285mg | Fiber: 2g | Sugar: 5g | Vitamin A: 912IU | Vitamin C: 1mg | Calcium: 453mg | Iron: 2.3mg