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.
Ingredients
Units
Scale
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
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare it for baking the mac and cheese later.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Remove from the oven and serve immediately while hot and creamy.
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.
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
