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.
Ingredients
Units
Scale
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
Instructions
- 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.
- Prepare Baking Dish: Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish and set aside for later assembly.
- 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.
- 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.
- 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.
- Melt Cheeses Into Sauce: Whisk in the 4 cups of freshly grated sharp cheddar cheese until fully melted and the sauce is smooth.
- 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.
- 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.
- 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.
- 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.
- Rest and Serve: Remove from oven and let cool for about 10 minutes to allow the casserole to set before serving.
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.
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
