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Million Dollar Baked Mac and Cheese Casserole

A decadent square slice of rich, creamy Million dollar mac and cheese topped with golden brown breadcrumbs.
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Make this ultra creamy, extra cheesy baked macaroni and cheese casserole for a crowd-pleasing comfort food dinner with a crunchy topping.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon salt for boiling water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces cream cheese, cubed
  • 1/2 cup sour cream
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, make the cheese sauce. In a large saucepan over medium heat, melt the 4 tablespoons of butter.
  4. Whisk in the flour and cook for one minute, stirring constantly. This creates a roux.
  5. Gradually whisk in the warm milk and heavy cream until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 6 to 8 minutes. Do not boil.
  6. Remove the saucepan from the heat. Whisk in the Dijon mustard, smoked paprika, nutmeg, pepper, and salt.
  7. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses, stirring until completely melted and smooth.
  8. Stir in the cubed cream cheese and sour cream until fully incorporated into the sauce.
  9. Fold the cooked macaroni into the cheese sauce until every piece is coated.
  10. Pour the mixture into the prepared baking dish.
  11. In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle evenly over the top of the macaroni mixture.
  12. Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  13. Let the casserole rest for 10 minutes before serving.

Notes

  • Shred your own cheese from blocks for the best melting quality. Pre-shredded cheese contains anti-caking agents that affect creaminess.
  • You can prepare the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10 to 15 minutes to the bake time if cooking straight from the refrigerator.
  • For a deeper flavor, toast the panko breadcrumbs in a dry skillet for 3 minutes before mixing with the melted butter.

Nutrition

Find it online: https://fooddexterity.com/million-dollar-mac-and-cheese/