Best Million Dollar Baked Mac & Cheese Recipe

Million Dollar Mac and Cheese

This ultra-creamy Million Dollar Macaroni and Cheese Casserole is layered with provolone, sour cream, and a golden Parmesan topping. It’s the ultimate cheesy comfort food and always a hit at holidays, potlucks, or family dinners.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

• 1 lb cellentani pasta (or rigatoni, penne, or macaroni)
• 4 tbsp butter
• ¼ cup all-purpose flour
• 3 cups milk
• 1 (12 oz) can evaporated milk
• 1 tbsp cornstarch
• 1 tbsp Dijon mustard
• 1 tbsp chicken bouillon
• 1 tsp each: onion powder, garlic powder, dried parsley, salt
• ½ tsp black pepper
• ¼–½ tsp red pepper flakes (optional)
• 4 cups freshly grated sharp cheddar cheese
• 6–8 slices provolone cheese
• 1 cup sour cream
• 1 cup freshly grated Parmesan cheese

Optional Panko Topping:

• ¾ cup panko breadcrumbs
• 2 tbsp butter
• 1 tbsp extra virgin olive oil

Step-by-Step Instructions

1. Cook Pasta: Boil pasta until al dente, then drain and rinse with cold water.
2. Preheat Oven: Heat oven to 350°F. Lightly grease a 9×13-inch baking dish.
3. Make Cheese Sauce: Melt butter in a skillet. Whisk in flour and cook 2 minutes. Reduce heat, then slowly whisk in milk. In a small bowl, mix cornstarch with evaporated milk and whisk into skillet. Add Dijon mustard, bouillon, and seasonings.
4. Thicken & Add Cheese: Bring to a boil while whisking, then simmer until thickened. Remove from heat and stir in sharp cheddar until melted. Add pasta and toss to coat.
5. Layer Casserole: Pour half the pasta mixture into baking dish. Top with provolone slices, spread sour cream over them, then cover with remaining pasta. Sprinkle Parmesan evenly on top.
6. Optional Topping: Toast panko in butter and olive oil until golden. Sprinkle over pasta.
7. Bake: Bake 25–30 minutes until bubbly and provolone has melted. If skipping panko, broil briefly until Parmesan is golden. Let rest 10 minutes before serving.

Pro Tips

• Slightly undercook pasta to avoid mushiness when baking.
• For extra richness, swap half the sour cream with cream cheese.
• Leftovers reheat best when covered with foil and baked at 325°F with a splash of milk.

Nutrition Info (per serving)

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

This Million Dollar Mac and Cheese is rich, creamy, and packed with layers of flavor. Save this recipe now and bring it to your next family gathering or holiday table, it’s guaranteed to impress.

Million Dollar Mac and Cheese

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• Author: carlosramirez
• Total Time: 50 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

This ultra-creamy Million Dollar Macaroni and Cheese Casserole is layered with provolone, sour cream, and a golden Parmesan topping. It’s the ultimate cheesy comfort food and always a hit at holidays, potlucks, or family dinners.

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Ingredients

• 1 lb cellentani pasta (or rigatoni, penne, or macaroni)
• 4 tbsp butter
• ¼ cup all-purpose flour
• 3 cups milk
• 1 (12 oz) can evaporated milk
• 1 tbsp cornstarch
• 1 tbsp Dijon mustard
• 1 tbsp chicken bouillon
• 1 tsp each: onion powder, garlic powder, dried parsley, salt
• ½ tsp black pepper
• ¼–½ tsp red pepper flakes (optional)
• 4 cups freshly grated sharp cheddar cheese
• 6–8 slices provolone cheese
• 1 cup sour cream
• 1 cup freshly grated Parmesan cheese
• ¾ cup panko breadcrumbs (optional)
• 2 tbsp butter (optional)
• 1 tbsp extra virgin olive oil (optional)

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Instructions

1. Boil pasta until al dente, then drain and rinse with cold water.
2. Heat oven to 350°F. Lightly grease a 9×13-inch baking dish.
3. Melt butter in a skillet. Whisk in flour and cook 2 minutes. Reduce heat, then slowly whisk in milk.
4. In a small bowl, mix cornstarch with evaporated milk and whisk into skillet. Add Dijon mustard, bouillon, and seasonings.
5. Bring to a boil while whisking, then simmer until thickened. Remove from heat and stir in sharp cheddar until melted. Add pasta and toss to coat.
6. Pour half the pasta mixture into the baking dish. Top with provolone slices, spread sour cream over them, then cover with remaining pasta. Sprinkle Parmesan evenly on top.
7. Toast panko in butter and olive oil until golden (optional). Sprinkle over pasta.
8. Bake for 25–30 minutes until bubbly and provolone has melted. If skipping panko, broil briefly until Parmesan is golden. Let rest 10 minutes before serving.

Notes

Slightly undercook pasta to avoid mushiness when baking. For extra richness, swap half the sour cream with cream cheese. Leftovers reheat best when covered with foil and baked at 325°F with a splash of milk.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American