Million Dollar Macaroni and Cheese Casserole Recipe

If you’re looking for the ultimate comfort food that feels like a warm hug on a plate, the Million Dollar Macaroni and Cheese Casserole Recipe is exactly what you need. This dish isn t just your average mac and cheese-it s layered with creamy sharp cheddar, melty provolone, and a luxurious blend of spices and cheeses that come together to create a casserole so rich and satisfying, it might just become your go-to for family dinners and special occasions.

I absolutely love this recipe because it hits all the right notes – it s creamy but not overly heavy, cheesy but balanced, and with a little heat from optional red pepper flakes that gives it just the right kick. Plus, it s perfect for feeding a crowd, yet simple enough to whip up on a weeknight when you want something cozy and indulgent without fuss.

this …

Ingredients You’ll Need

The magic in the Million Dollar Macaroni and Cheese Casserole Recipe comes from a combination of quality cheeses and a carefully crafted sauce. Using cellentani pasta works beautifully here because its twisted shape traps the cheese sauce perfectly, but feel free to swap in rigatoni or macaroni if that s what you have. Each ingredient is chosen to build layers of flavor and creamy goodness.

• Cellentani pasta: Its spiral shape captures sauce exceptionally well, but penne or macaroni are great substitutes.
• Butter: Used to create a smooth roux for the cheese sauce; real butter makes a difference in flavor.
• All-purpose flour: Helps thicken the sauce without lumps when whisked properly into melted butter.
• Milk and evaporated milk: The combo adds richness and creaminess that s key to that silky sauce texture.
• Cornstarch: A little magic to keep the sauce from breaking and to give it a luscious body.
• Dijon mustard: Adds subtle tang and enhances the cheesy flavor without overpowering.
• Chicken bouillon and spices: Onion powder, garlic powder, parsley, salt, pepper, and optional red pepper flakes balance and deepen the chicken base.
• Sharp cheddar cheese: The star of the show-grate it fresh for maximum flavor and melt quality.
• Provolone cheese: Adds a melty creamy layer that harmonizes beautifully with cheddar.
• Sour cream: For creaminess and a slight tang that cuts through the richness.
• Parmesan cheese: Sprinkled on top for a nutty crust once baked.
• Panko breadcrumbs: Optional but highly recommended for that crispy golden topping.
• Olive oil: Used to toast panko breadcrumbs to golden perfection when making the topping.

Variations

I love how versatile the Million Dollar Macaroni and Cheese Casserole Recipe is – it s totally flexible to fit your mood, pantry, or dietary needs. Over the years, I ve tried adding different cheeses and mix-ins, and every time I find a new favorite spin. Don t be afraid to tweak it!

• Cheese swaps: I often use Gouda or smoked cheddar when I want a different flavor profile – it adds a subtle smoky richness.
• Meat add-ins: Bacon or diced ham folded in before baking turns it into an even heartier crowd-pleaser.
• Vegetarian boost: Stir in roasted veggies like broccoli or caramelized onions for extra texture and nutrition.
• Spice it up: Adding more red pepper flakes or a dash of hot sauce can give it a lively kick without overwhelming the cheese.

How to Make Million Dollar Macaroni and Cheese Casserole Recipe

Step 1: Perfectly Cook the Pasta

Start by boiling your cellentani pasta just until al dente-this is super important because you don t want mushy pasta once it bakes. Follow the package instructions closely but pull it off the heat about a minute earlier. After draining, rinse with cold water to stop the cooking, then toss it with a little olive oil so it doesn t clump up while you make the sauce. Trust me, rinsing helps keep it from turning into a sticky mess later on.

Step 2: Make Your Cheese Sauce Base

I love making a roux with melted butter and flour to start-whisking them for a couple minutes on medium heat helps cook out the raw flour taste. Then, slowly whisk in the milk to keep everything silky smooth. To thicken the sauce perfectly, I mix the cornstarch into the evaporated milk before adding it in, along with Dijon mustard and chicken bouillon for a punch of flavor. This part requires patience and constant whisking – if you rush, lumps might sneak in, so keep at it until the sauce is bubbling and thickened but still pourable.

Step 3: Melt in the Cheese and Combine

Remove the sauce from the heat once thickened, then whisk in the sharp cheddar cheese until melty and smooth. This is where the magic really starts, as the sauce turns creamy and rich. Toss in the cooked pasta and stir carefully to coat every piece. It might look like there s extra sauce, but that s exactly what makes it so indulgent baked in layers.

Step 4: Assemble the Layers

Spread half of the cheesy pasta into your greased 9×13 baking dish. Then, lay down your slices of provolone cheese evenly – this melty layer is a showstopper. Add a layer of creamy sour cream on top of the provolone, then pour the remaining macaroni and cheese over, spreading it out evenly. Top it all off with a generous sprinkle of Parmesan cheese. If you re skipping the panko topping, broil the Parmesan to get a golden crust.

Step 5: Optional Panko Topping and Baking

If you re feeling fancy, I highly recommend browning panko breadcrumbs in butter and olive oil until golden, then sprinkling this crunchy layer on top. Bake the casserole at 350°F for about 25 to 30 minutes until bubbling and the provolone inside is beautifully melted. After pulling it out of the oven, let it rest for 10 minutes-this little wait sets the layers so you get picture-perfect, gooey slices every time.

How to Serve Million Dollar Macaroni and Cheese Casserole Recipe

Garnishes

I love sprinkling a little fresh parsley or chives on top for a pop of color and fresh flavor. Sometimes a dusting of extra Parmesan works well too if you want that savory punch. For a bit of spicy contrast, a few crushed red pepper flakes add a nice touch without overpowering the cheesy richness.

Side Dishes

My family goes crazy for this recipe paired with simple roasted vegetables like Brussels sprouts or green beans. A crisp green salad with a tangy vinaigrette helps cut through the richness perfectly. If you re feeling festive, garlic bread or baked chicken wings turn it into a full-on feast everyone will remember.

Creative Ways to Present

For special occasions, I ve served Million Dollar Macaroni and Cheese Casserole Recipe in individual ramekins topped with panko and broiled for a crispy personal serving. It s a crowd-pleaser that looks elegant but keeps that homestyle feel. Another fun idea is to layer it in a trifle dish for a stunning presentation that lets you see all the rich, cheesy layers.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The casserole holds up well but the layers soften over time, so I like to enjoy it within a day or two for the best texture. Reheating with a splash of milk helps refresh the sauce and keep things creamy.

Freezing

Freezing is possible, but I don t recommend assembling the casserole ahead of time before freezing. Instead, freeze the cooked pasta and cheese sauce separately. When ready to enjoy, thaw gently, warm the sauce with a bit of milk to loosen, then assemble and bake fresh. This keeps the texture from becoming mushy and retains that delicious cheesiness.

Reheating

To reheat, I prefer the oven method: cover with foil and warm at 325°F until heated through, about 20 minutes. This keeps the crust from getting soggy and revives the bubbly cheese topping. Microwave works in a pinch but might make it a bit rubbery or dry.

FAQs

Final Thoughts

This Million Dollar Macaroni and Cheese Casserole Recipe holds a special place in my heart because it s that perfect balance of indulgence and comfort that brings everyone to the table. I remember making it for a big family gathering and watching people go back for seconds (and thirds!). I can t wait for you to try it and see how it quickly becomes a staple in your home too.

Million Dollar Macaroni and Cheese Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 102 reviews

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Casserole
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Million Dollar Macaroni and Cheese Casserole is an indulgent, creamy, and cheesy baked pasta dish featuring a rich sauce made from sharp cheddar, provolone, Parmesan, and a blend of flavorful spices. It combines perfectly cooked cellentani pasta with layers of cheese and sour cream, topped optionally with a crunchy panko breadcrumb topping for a delightful texture contrast. Comfort food elevated to a decadent casserole perfect for family gatherings or anytime you crave a luxurious mac and cheese.

---

Ingredients

Units USM Scale 1x2x3x

Pasta

• 1 pound cellentani pasta (may substitute rigatoni, penne, or macaroni)

Sauce

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 (12 oz) can evaporated milk
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon chicken bouillon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon 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

Panko Topping (optional)

• 3/4 cup panko breadcrumbs
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook Pasta: Cook the cellentani pasta just until al dente according to the package directions to avoid overcooking. Drain and rinse with cold water to stop cooking and set aside.
2. Prepare Baking Dish and Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and set it aside for assembly.
3. Make Roux and Sauce Base: In a large skillet over medium heat, melt 4 tablespoons of butter. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes while stirring to create a roux. Lower heat to low and gradually whisk in 3 cups of milk.
4. Incorporate Evaporated Milk and Seasonings: In a separate small bowl, whisk cornstarch into the evaporated milk to prevent lumps. Gradually add this mixture to the skillet. Then add Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and optional red pepper flakes. Stir well.
5. Thicken the Sauce: Bring the sauce to a boil while whisking constantly, then reduce heat to medium and simmer. Whisk occasionally until the sauce thickens to a creamy consistency but not too thick. Remove from heat once thickened.
6. Add Cheese to Sauce: Whisk in the sharp cheddar cheese until melted and fully incorporated, creating a rich and cheesy sauce.
7. Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and toss thoroughly until every piece is coated with the sauce. The mixture will appear saucy, which is desirable for the casserole.
8. Layer the Casserole: Pour half of the macaroni and cheese into the prepared baking dish and spread evenly. Layer the provolone cheese slices evenly on top. Spread 1 cup of sour cream over the provolone layer. Top with the remaining macaroni and cheese and spread evenly again.
9. Add Parmesan Cheese: Sprinkle 1 cup (or more to taste) of freshly grated Parmesan cheese evenly over the top layer.
10. Make Panko Topping (Optional): In a medium skillet, melt 2 tablespoons of butter with 1 tablespoon extra virgin olive oil over medium heat. Add panko breadcrumbs and stir to coat them in the butter and oil. Toast until golden brown and fragrant. Sprinkle this topping evenly over the casserole.
11. Bake the Casserole: Bake in the preheated oven for 25-30 minutes, until bubbly and the provolone cheese inside is melted. If you are skipping the panko topping, broil the casserole for a few minutes at the end to brown and golden the Parmesan cheese topping.
12. Cool Before Serving: Allow the casserole to cool for 10 minutes before serving to let it set properly for easier slicing and serving.

---

Notes

• Don’t miss the “how to make” recipe video at the top of the post for step-by-step visual guidance!
• For best results, do not assemble the casserole ahead of time as the pasta will soak up the sauce. Instead, prepare the sauce and refrigerate it separately from the cooked pasta. Toss cooked pasta lightly in olive oil and refrigerate. Warm the sauce before assembling and add a little milk to thin if needed.
• Use enough provolone cheese slices to cover the 9×13 baking dish in a single layer, typically 8 medium or 6 large slices.
• Feel free to swap cheeses for whatever you have on hand like Asiago, Gouda, smoked cheddar, or Monterey Jack. You can also incorporate add-ins like bacon or ham for extra flavor.
• The casserole is delicious even without the panko topping. The Parmesan cheese alone forms a perfectly golden crust when broiled.

---

Nutrition

• Serving Size: 1/8 casserole (about 1.5 cups)
• Calories: 520
• Sugar: 6g
• Sodium: 820mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 85mg