Million Dollar Mac and Cheese Recipe

I absolutely love this Million Dollar Mac and Cheese Recipe because it takes classic comfort food to a whole new level. It s creamy, cheesy, and perfectly layered with a crispy topping that makes every bite feel like a special occasion. Whether you re feeding a crowd or just treating yourself, this recipe never disappoints.

When I first tried this recipe, I was amazed at how the combination of cheeses and that crunchy panko topping came together to create something truly decadent. You’ll find that it works great for family dinners, potlucks, or even as a holiday side dish. Trust me, it s worth every minute in the kitchen!

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Ingredients You’ll Need

The magic of this Million Dollar Mac and Cheese Recipe is in the quality and combination of cheeses, plus that trusty butter-flour base that creates the perfect béchamel sauce. Some key shopping tips: go for fresh, good-quality cheeses and don t skip the heavy cream-it really adds that silky touch.

• Elbow macaroni: Classic pasta shape for maximum cheese coating and smooth bites.
• Butter: Used both to make the roux and for layering and topping, it adds richness and helps with that golden crust.
• All-purpose flour: This is key to thickening the sauce just right without clumping.
• Milk: Whole milk works best for creamy texture, but you can experiment with 2% if you want lighter options.
• Heavy cream: Adds decadence and extra creaminess that you ll notice in every mouthful.
• Cheddar cheese (freshly grated): Choose medium to sharp cheddar for the brightest flavor that melts beautifully.
• Salt and black pepper: Simple seasonings that bring out all the flavors.
• Sour cream: Adds tanginess and moisture between layers-don t leave it out!
• Havarti cheese (freshly grated): Mild and buttery, this balances the sharp cheddar with smooth flavor.
• Gruyere cheese (freshly grated): Offers nutty, melty goodness that elevates the dish to million dollar status.
• Panko bread crumbs: For that irresistible crunchy topping that holds up during baking.
• Garlic salt: A flavorful twist on regular salt that deepens the topping’s taste.
• Parsley (minced): Freshens up the breadcrumb topping visually and flavor-wise.

Variations

I love how flexible this recipe is-you can easily switch up the cheeses or add mix-ins to make it your own. Feel free to get creative because you ll enjoy discovering what combo your family loves best.

• Add-ins: I sometimes stir in cooked bacon or caramelized onions for added depth, and my family goes crazy for that touch.
• Cheese swaps: If gruyere and Havarti aren t on hand, provolone or mozzarella work great and are budget-friendly options.
• Spicy kick: Adding a pinch of cayenne or mixing in diced jalapeños can bring a fantastic heat balance to the creamy cheese.
• Vegan twist: You can experiment with dairy-free cheeses and plant-based milk for a vegan-friendly version, though the texture will be a bit different.

How to Make Million Dollar Mac and Cheese Recipe

Step 1: Cook the Pasta Just Right

Start by bringing a big pot of salted water to a rolling boil, then cook your elbow macaroni for about one minute less than the package directions say. This slight undercooking is important because the pasta will continue cooking in the oven-and trust me, you don t want mushy mac and cheese! Drain the macaroni and set aside while you make the sauce.

Step 2: Make the Cheese Sauce Base

In a medium pot, melt 3 tablespoons of butter over medium heat, then whisk in the flour to make a roux. Keep whisking for about a minute until it looks bubbly and golden but hasn t browned-that s the secret to a smooth sauce. Gradually pour in the milk and cream while whisking constantly. Cook this mixture for 2-3 minutes until it thickens and becomes silky-smooth.

Step 3: Stir in the Cheeses and Seasonings

Take the sauce off the heat and immediately add your freshly grated cheddar cheese, salt, and pepper. Stir until the cheese melts completely and the sauce is creamy and luxurious. Then, fold in the cooked macaroni, making sure every piece is coated in cheesy goodness. Give it a quick taste and adjust the seasoning if necessary.

Step 4: Layer Your Million Dollar Mac and Cheese

Pour the melted butter into the bottom of a greased 2-quart baking dish-this helps keep the mac from sticking and adds richness at the base. Spoon half of the macaroni and cheese into the dish, then spread the sour cream evenly on top. Sprinkle the grated Havarti and gruyere over the sour cream, then spoon the remaining macaroni and cheese over that layer.

Step 5: Make and Add the Topping

Mix together the panko bread crumbs, melted butter, garlic salt, and minced parsley until combined. Sprinkle this mixture generously over the top of your layered mac and cheese. This topping is what makes this recipe truly stand out with a golden, crunchy crust after baking.

Step 6: Bake to Perfection

Bake the whole dish in a preheated 375°F oven for about 25 minutes, or until the cheese sauce is bubbly and the topping has browned to your liking. I usually keep an eye during the last few minutes to ensure it doesn t overbrown. Let it cool for just 5 minutes before serving to let everything set.

How to Serve Million Dollar Mac and Cheese Recipe

Garnishes

I like to sprinkle a bit of fresh chopped parsley or chives on top right before serving to give it a pop of color and freshness. Sometimes, a dash of smoked paprika adds a nice subtle warmth just when it hits the table.

Side Dishes

This Million Dollar Mac and Cheese pairs beautifully with crisp green salads or roasted veggies like Brussels sprouts or asparagus. For a heartier meal, I serve it alongside grilled chicken or pork chops, which cuts through the richness perfectly.

Creative Ways to Present

For special occasions, I ve served this mac and cheese in individual ramekins topped with a sprig of thyme or tiny cherry tomatoes. It makes it feel extra special and gives everyone their own million dollar portion.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I cover the baking dish tightly with foil or transfer portions into airtight containers and refrigerate. It keeps beautifully for about 3-4 days and reheats well without drying out if you use the right method.

Freezing

I ve frozen this dish successfully by prepping it through the assembly stage and wrapping it tightly before baking. When ready to eat, I thaw it overnight and bake until bubbly-this works well for meal prep or big gatherings planned ahead.

Reheating

To reheat leftovers, I cover the dish with foil and warm it in the oven at 350°F for 15-20 minutes until it s hot throughout. For single servings, microwaving covered on medium power helps keep it creamy and prevents dryness.

FAQs

Final Thoughts

This Million Dollar Mac and Cheese Recipe holds a special place in my kitchen because it s that perfect mix of nostalgic comfort and a little bit of wow factor. Whether it s a busy weeknight or a festive dinner, it always brings people together and earns rave reviews. I encourage you to give it a try-you ll soon see why it s become a beloved favorite in our home!

Million Dollar Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 103 reviews

• Author: Jasmine
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American

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Description

Million Dollar Mac and Cheese is a rich and creamy baked macaroni and cheese featuring a blend of sharp cheddar, Havarti, and Gruyere cheeses, layered with sour cream and topped with a crispy, buttery Panko breadcrumb topping. This comforting dish is perfect for family dinners or special occasions, offering a luscious texture and a golden, bubbly crust.

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Ingredients

Units USM Scale 1x2x3x

Mac and Cheese:

• 8 ounces elbow macaroni
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 3/4 cups milk
• 1/4 cup heavy cream
• 10 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Layering:

• 1/4 cup melted butter
• 1/3 cup sour cream
• 3 ounces Havarti cheese, freshly grated
• 3 ounces Gruyere cheese, freshly grated

Bread Crumb Topping:

• 1/2 cup Panko bread crumbs
• 1 tablespoon butter, melted
• 1/2 teaspoon garlic salt
• 1 tablespoon parsley, minced

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Instructions

1. Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare it for baking the mac and cheese later.
2. Cook the pasta: Bring a large pot of water to a rolling boil and cook the elbow macaroni for one minute less than the package instructions indicate. Drain thoroughly.
3. Prepare the roux: In a medium-sized pot, melt 3 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute to form a paste.
4. Make the cheese sauce: Slowly pour in the milk and heavy cream while whisking continuously. Continue cooking over medium heat for about 2 minutes until the mixture thickens and becomes smooth.
5. Add cheese and seasoning: Remove the pot from heat and stir in the freshly grated cheddar cheese, salt, and black pepper until the sauce is smooth and creamy.
6. Combine pasta with cheese sauce: Add the cooked macaroni to the cheese sauce and stir well to coat all the pasta evenly. Adjust seasoning if needed.
7. Layer the dish: Pour melted butter into a 2-quart baking dish. Spread half of the macaroni and cheese on the bottom. Evenly spread sour cream over this layer, then sprinkle with Havarti and Gruyere cheeses. Top with the remaining macaroni and cheese.
8. Prepare the topping: Mix Panko breadcrumbs, melted butter, garlic salt, and minced parsley together until combined. Sprinkle this breadcrumb mixture evenly over the top of the macaroni and cheese.
9. Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the sauce is bubbly and the breadcrumb topping is golden brown to your liking.
10. Serve: Remove from the oven and serve immediately while hot and creamy.

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Notes

• Use a medium to sharp cheddar for the cheese sauce for optimal flavor.
• You can substitute the Havarti and Gruyere with cheeses like Provolone, Colby Jack, or mozzarella for a more economical option.
• Cooking pasta one minute less than the package directions ensures the pasta doesn’t become mushy during baking.
• Be sure to whisk the roux constantly to avoid lumps in your cheese sauce.
• Adding a layer of sour cream adds creaminess and a slight tang, balancing the richness.

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Nutrition

• Serving Size: 1 cup
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 640 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 33 g
• Fiber: 1.5 g
• Protein: 16 g
• Cholesterol: 95 mg