Million Dollar Mac and Cheese
Indulge in the ultimate comfort food with this Million Dollar Mac and Cheese recipe. Featuring a rich blend of extra sharp cheddar, Monterey Jack, and Gruyère cheeses, this decadent dish is perfect for any special occasion or family gathering.
Ingredients
Mac and Cheese Ingredients
- 16 oz Cavatappi pasta ( or jumbo elbow macaroni)
- 2 cups whole milk
- 2 cups whipping cream or half and half
- ¼ cup unsalted butter (plus more to grease the baking dish)
- ¼ cups unbleached all purpose flour
- 2 cups extra sharp cheddar cheese
- 2 cups Monterey jack cheese
- 2 cups Gruyere cheese
- 1 cup sour cream (or Creme Fraiche)
- 1 tablespoon Dijon mustard
- 2 teaspoons Lawreys seasoned salt
- 1 teaspoon minced parsley
- ½ teaspoon black pepper
Panko Topping Ingredients
- 1 cup seasoned Panko bread crumbs
- 3 tablespoons unsalted butter
- ½ teaspoon salt
Instructions
Recipe Prep
- Preheat the oven to 350 F. degrees. Grease the bottom and sides of a 4 quart Casserole dish with softened butter and set aside.
- Boil the pasta following the directions on the box.
- Shred all of the cheeses.
- Measure out the other ingredients and have nearby.
Make the Sauce
- In a large saucepan, over medium heat, melt the ¼ cup of butter. Add the flour and whisk until the flour has blended with the butter forming a thick lump free paste. Continue to whisk as the roux cooks for 2 to 3 minutes and becomes a light golden color. Once golden, while whisking slowly pour the milk and half and half into the sauce pan. Whisk constantly to prevent lumps in the cheese sauce.
- Add the Dijon mustard, seasoned salt, parsley and black pepper to the mixture. Cook the sauce for 5 or 6 minutes, while whisking constantly as it thickens.
- Turn off the burner. While whisking slowly add the shredded cheddar and Monterey jack cheese a cup at a time until melted and the sauce is smooth.
- Once the cheeses have melted completely pour the cheese sauce over the drained pasta in the pot. Stir to coated evenly.
- Pour half of the pasta into the greased baking dish. Sprinkle half the Gruyere cheese over the pasta.
- Dollop the sour cream over the shredded cheese and using a spoon spread in an even layer.
- Pour the remaining pasta and cheese sauce into the Casserole dish and spread over the top. Sprinkle the remaining Gruyere cheese over the top.
- Mix the Panko topping ingredients in a small bowl and Sprinkle over the top of the last layer of cheese.
- Bake in the preheated oven for 30 minutes or until the topping is golden brown and the cheese sauce is bubbling.
- Remove from the oven and allow to rest on the counter for 10 to 15 minutes before serving.
Nutrition
Serving: 1ServingCalories: 645kcalCarbohydrates: 35gProtein: 24gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 138mgSodium: 927mgPotassium: 262mgFiber: 1gSugar: 5gVitamin A: 1518IUVitamin C: 0.4mgCalcium: 603mgIron: 1mg
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