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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

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 Scale

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

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

Find it online: https://littlespoonbites.com/million-dollar-macaroni-and-cheese-casserole-recipe/