Million Dollar Macaroni and Cheese Casserole Recipe

I absolutely love how this Million Dollar Macaroni and Cheese Casserole Recipe combines creamy, cheesy richness with just the right hint of spice and savory depth. It’s not just an ordinary mac and cheese but a dish that feels indulgent and comforting all at once. Whether you’re feeding a crowd or craving a cozy night in, this casserole always hits the spot with its velvety sauce and layers of melty provolone and Parmesan cheese.

When I first tried this recipe, I was blown away by how the combination of evaporated milk, Dijon mustard, and a dash of chicken bouillon takes the flavor to the next level. You’ll find that it s perfect for family dinners, potlucks, or anytime you want to impress without spending hours in the kitchen. Trust me, once you make this Million Dollar Macaroni and Cheese Casserole Recipe, it will quickly become a go-to favorite in your recipe box.

Ingredients You’ll Need

These ingredients work together to create a rich, creamy casserole with layers of cheese and a crunchy topping. I always recommend using freshly grated cheeses for maximum flavor and meltiness-you ll really taste the difference.

• Cellentani pasta: Its spiral shape holds sauce beautifully, but rigatoni, penne, or classic elbow macaroni work just as well.
• Butter: Essential for making the roux to thicken your sauce.
• All-purpose flour: Combines with butter for that perfect creamy base.
• Milk: Whole milk is best for richness and smoothness.
• Evaporated milk: Adds creaminess and a subtle caramel note that s unique and delicious.
• Cornstarch: Helps the sauce thicken just right without getting gummy.
• Dijon mustard: Adds a tangy depth that balances the richness.
• Chicken bouillon: A secret flavor enhancer giving the cheese sauce more savory complexity.
• Onion powder, garlic powder, dried parsley, salt, pepper: The classic seasonings that make everything pop.
• Red pepper flakes (optional): Adds a gentle kick if you like a little heat.
• Sharp cheddar cheese: Freshly grated for that sharp, cheesy punch.
• Provolone cheese: Melt-in-your-mouth goodness layered inside for creamy texture.
• Sour cream: Brings tanginess and creaminess to the filling layers.
• Parmesan cheese: Bold and nutty, perfect for sprinkling on top.
• Panko breadcrumbs (optional): Makes that golden crispy topping I can t resist.
• Extra virgin olive oil: Used with panko to get them perfectly toasted.

Variations

I love how flexible this Million Dollar Macaroni and Cheese Casserole Recipe is-you can easily tailor it to your taste or dietary needs. Some of my favorite tweaks help keep things interesting or accommodate what I have on hand.

• Add Bacon or Ham: I like mixing in crunchy bacon or diced ham for a smoky, savory twist that my whole family adores.
• Cheese Swaps: Try smoked gouda, Asiago, or Monterrey jack instead of provolone to switch up the flavor profile-it s always delicious.
• Make it Vegetarian: Skip the chicken bouillon and use vegetable broth powder for the same savory depth.
• Spice it Up: Add extra red pepper flakes or a dash of hot sauce to bring some heat.

How to Make Million Dollar Macaroni and Cheese Casserole Recipe

Step 1: Cook Your Pasta Perfectly

Cook the cellentani pasta according to package directions, but be careful not to overcook it-al dente is key here. I always keep an eye on the clock and test a piece a minute or two before the recommended time to avoid mushiness. Then, drain and rinse under cold water to stop the cooking process and keep the noodles from sticking together.

Step 2: Make the Creamy Sauce

Melt 4 tablespoons of butter in a large skillet over medium heat, then whisk in the flour to form a roux. Stir it for about 2 minutes-this cooks out the raw flour taste and thickens the base perfectly. Lower the heat to low and gradually whisk in the milk. Whisk cornstarch into the evaporated milk and add that in slowly next, then stir in Dijon mustard and chicken bouillon along with all the spices. Bring the sauce to a boil while whisking constantly, then reduce heat and simmer gently, whisking occasionally, until thickened but not too stiff.

Step 3: Combine Pasta and Cheese Sauce

Remove the sauce from heat and whisk in the sharp cheddar cheese until it melts into a silky, luscious mixture. Stir in the cooked pasta and toss until evenly coated. Don t worry if it looks saucy-that extra sauce keeps everything wonderfully creamy after baking.

Step 4: Layer the Casserole

Preheat your oven to 350°F and lightly grease a 9×13 baking dish. Spread half of the pasta and cheese mixture evenly in the dish, then layer provolone cheese slices over it followed by a generous spread of sour cream. Pour the remaining pasta mixture on top and smooth it out. Sprinkle the top with freshly grated Parmesan cheese to add a punch of nutty flavor and a golden finish.

Step 5: Optional Panko Topping and Bake

For that irresistible crunch, melt butter with olive oil in a skillet over medium heat and toss in panko breadcrumbs, stirring until they turn golden. Sprinkle this over the casserole if you like a crispy topping. Bake uncovered for 25-30 minutes, until bubbly and provolone inside is melted. If you skip panko, broil the top for a couple of minutes until the Parmesan browns beautifully. Let the casserole rest for 10 minutes before serving so it sets perfectly.

How to Serve Million Dollar Macaroni and Cheese Casserole Recipe

Garnishes

I like to keep garnishes simple here-fresh chopped parsley or a sprinkle of smoked paprika adds color and a hint of freshness without overpowering the rich cheese flavors. Sometimes a few crispy fried onions on top add a fun crunch my kids rave about.

Side Dishes

This casserole pairs beautifully with crisp green salads or lightly steamed veggies like broccoli or green beans to balance out the richness. For a heartier meal, serve it alongside roasted chicken or grilled sausages-comfort food at its finest!

Creative Ways to Present

For special occasions, try layering the mac and cheese in individual ramekins and topping each with panko breadcrumbs for a fancy, single-serving presentation. Or serve it in a hollowed-out bread bowl for a rustic, shareable centerpiece that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container and refrigerate for up to 3 days. The casserole reheats well, though I recommend loosening it a bit with a splash of milk if it feels dry after chilling.

Freezing

Freezing this casserole works great if you skip the panko topping beforehand. Wrap tightly in foil or freezer-safe containers and freeze for up to 2 months. To reheat, thaw overnight in the fridge then warm in the oven until bubbly.

Reheating

Microwaving works for a quick fix, but I get the best texture reheating in a 350°F oven covered loosely with foil to prevent drying out. Add a little extra cheese on top if you want to refresh the gooeyness before serving.

FAQs

Final Thoughts

This Million Dollar Macaroni and Cheese Casserole Recipe holds a special place in my heart because it s pure comfort food at its finest. I love how it combines familiar ingredients into a dish that feels a little fancy, yet so approachable for weeknights or celebrations. Once you try it, you ll discover why my family goes crazy for it-and I know you ll be reaching for this recipe again and again. So go on, treat yourself and those you love with a casserole that truly lives up to its million dollar name.

Million Dollar Macaroni and Cheese Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 85 reviews

• Author: Julia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Casserole
• Method: Baking
• Cuisine: American

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Description

Million Dollar Macaroni and Cheese Casserole is a rich, creamy, and indulgent baked macaroni and cheese that features a luscious combination of sharp cheddar, provolone, and Parmesan cheeses with a velvety béchamel-based cheese sauce, layered in a 9×13 casserole dish. Topped optionally with a crunchy, golden panko breadcrumb topping, this comforting entrée is perfect for gatherings or family dinners.

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Ingredients

Units USM Scale 1x2x3x

Pasta

• 1 pound cellentani pasta (may substitute rigatoni, penne, or macaroni)

Sauce

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 (12 oz.) can evaporated milk
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon chicken bouillon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon red pepper flakes (optional)
• 4 cups freshly grated sharp cheddar cheese
• 6-8 slices provolone cheese
• 1 cup sour cream
• 1 cup freshly grated Parmesan cheese

Panko Topping (optional)

• 3/4 cup panko breadcrumbs
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil

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Instructions

1. Cook Pasta: Cook the cellentani pasta just until al dente according to the package directions. Avoid overcooking. Drain well and rinse with cold water to stop the cooking process.
2. Prepare Baking Dish: Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish and set aside for later assembly.
3. Make the Roux and Sauce: In a large skillet over medium heat, melt 4 tablespoons of butter. Gradually whisk in 1/4 cup flour and cook for about 2 minutes while stirring constantly to form a roux. Lower the heat to low and slowly whisk in the 3 cups of milk.
4. Add Evaporated Milk and Seasonings: In a separate bowl, whisk the cornstarch into the can of evaporated milk, then gradually add this mixture to the skillet. Stir in Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and optional red pepper flakes.
5. Thicken Sauce: Bring the mixture to a boil while whisking constantly. Then reduce heat to medium and simmer, whisking occasionally until sauce thickens to a smooth, creamy consistency but not too thick. Remove from heat.
6. Melt Cheeses Into Sauce: Whisk in the 4 cups of freshly grated sharp cheddar cheese until fully melted and the sauce is smooth.
7. Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and toss to evenly coat. It will appear saucy and abundant, which is desired.
8. Layer in Baking Dish: Pour half of the macaroni and cheese mixture into the prepared baking dish. Layer evenly with provolone cheese slices, then spread the sour cream evenly over the provolone. Top with the remaining macaroni and cheese and spread into an even layer.
9. Add Parmesan and Panko Topping (Optional): Sprinkle 1 cup freshly grated Parmesan cheese evenly over the top. For the panko topping, melt 2 tablespoons butter with 1 tablespoon olive oil in a skillet over medium heat. Add 3/4 cup panko breadcrumbs, stirring to coat and cook until golden brown. Evenly sprinkle over the casserole.
10. Bake: Place the casserole in the oven and bake for 25-30 minutes until bubbly and the provolone inside is melted. If skipping the panko topping, broil the dish briefly until the Parmesan cheese is golden and lightly browned on top.
11. Rest and Serve: Remove from oven and let cool for about 10 minutes to allow the casserole to set before serving.

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Notes

• Watch the “how to make” recipe video at the top of the original post for visual guidance.
• It is not recommended to assemble this casserole ahead of time because the pasta absorbs the sauce over time. Instead, make the sauce separately and refrigerate. Cook the pasta and toss it with a bit of olive oil to prevent sticking; refrigerate. When ready, warm the sauce (microwave works well) and thin with a splash of milk if needed before assembling.
• The provolone slices just need to cover the 9×13 inch pan in a single layer. Typically 6 large or 8 medium slices suffice. Gouda slices are a tasty alternative.
• Feel free to experiment with different cheeses such as Asiago, Gouda, smoked cheddar, or Monterey Jack. Adding bacon, ham, or other mix-ins can enhance the flavor further.
• The casserole is delicious with or without the panko breadcrumb topping. The Parmesan melts to a golden perfection either way.

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Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 5g
• Sodium: 650mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0.2g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 75mg