The Million Dollar Mac and Cheese Recipe for Your Holidays

There’s mac and cheese, and then there’s Mac. And. Cheese. When you want the ultimate in decadence, richness, and gooey cheesiness, this million dollar mac and cheese delivers. It’s exactly what I want to eat after spending a winter day playing in the snow (or, more realistically, shoveling the driveway), or bake up and wow my friends at a cozy potluck gathering.

This million dollar mac and cheese uses not one, not two, but three kinds of cheese—sharp cheddar, smoky Gouda, and milky mozzarella—for the perfect balance of punchy flavor and creamy meltability.

Taking that creaminess up and over the top is a velvety sauce made with milk and cream, as well as a hidden layer of luxurious sour cream in the center of the casserole. A buttery panko topping creates a crisp toasted crust that contrasts the rich cheese sauce and tender pasta underneath.

Tips for Making Million Dollar Mac and Cheese

• Save time with all-purpose seasoning: Rather than having to measure out lots of individual spices, this recipe calls for all-purpose seasoning, which packs lots of flavors into one convenient jar. Different brands use different blends of herbs and spices for their all-purpose seasoning, but they’ll all work well here.
• Use Dijon: Dijon mustard adds a sharp, acidic tang to balance out the richness from the cheese.
• Make it fancy with cavatappi: Cavatappi pasta is like elbow macaroni’s sophisticated older cousin. It’s worth seeking out since its corkscrew-like shape can hold onto all of the decadent sauce, but you can swap in another pasta shape if you prefer.

More Recipes for Cheese Lovers

• Cheese Fondue
• Burnt Cheese Tacos
• Broccoli Cheese Casserole
• Sheet Pan Grilled Cheese Sandwiches

Preheat the oven to 400°F.

Grease a 9x13-inch baking dish with 1 tablespoon of the melted butter and set aside.

Cook the pasta:

Bring a large pot of salted water to a boil. Cook the cavatappi until al dente according to the package directions. Drain the pasta and set it aside.

Cook the flour and butter:

Meanwhile, in a large Dutch oven, whisk together the flour and 4 tablespoons of the melted butter. Cook over medium heat, whisking constantly, until the mixture is fragrant and turns light brown, 3 to 4 minutes.

Make the sauce:

Gradually add the milk and cream to the flour mixture, whisking constantly, until combined. Cook, whisking often, until the sauce is slightly thickened and can coat the back of a spoon, 6 to 8 minutes.

Remove the pot from the heat and whisk in the all-purpose seasoning, mustard, and black pepper until thoroughly combined.

Add the cheese:

Gradually whisk in the cheddar and Gouda, 1 cup at a time, until the cheese is melted and the sauce is smooth. Add the cooked pasta and stir until it’s evenly coated.

Assemble the mac and cheese:

Spread half of the pasta mixture (about 5 cups) into an even layer in the greased baking dish. Top it evenly with half of the mozzarella (1 cup). Dollop and spread the sour cream evenly over the mozzarella. Top with the remaining pasta mixture, spreading it into an even layer, and sprinkle with the remaining 1 cup mozzarella.

Top with breadcrumbs:

In a small bowl, stir together the panko and the remaining 3 tablespoons of melted butter until no dry breadcrumbs remain. Sprinkle the breadcrumb mixture evenly over the top layer of mozzarella.

Bake:

Bake until the macaroni and cheese is bubbly around the edges and the panko is golden brown, 20 to 25 minutes. Garnish with chives, if desired, and serve.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

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