Description
Million Dollar Mac And Cheese is a rich and creamy baked pasta dish layered with a decadent blend of sharp Cheddar, smoked Gouda, Colby-Jack, and mozzarella cheeses. Topped with a golden, crispy Parmesan and panko breadcrumb crust infused with Italian seasoning, this indulgent comfort food recipe is perfect for gatherings or a special family dinner.
Ingredients
Units
Scale
Butter and Topping
- 1/2 cup (4 oz.) unsalted butter, softened, divided
- 3/4 cup panko (Japanese-style breadcrumbs)
- 2 oz. Parmesan cheese, grated (about 1/2 cup)
- 1 tsp. dried Italian seasoning
- 2 1/4 tsp. kosher salt, divided
Cheese Sauce
- 1/4 cup (about 1 1/8 oz.) all-purpose flour
- 2 1/2 cups warm whole milk (about 110°F)
- 1 1/2 cups warm half-and-half (about 110°F)
- 2 tsp. dry mustard (such as Colman’s)
- 1 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 8 oz. sharp yellow Cheddar cheese, shredded (about 2 cups)
- 4 oz. smoked Gouda cheese, shredded (about 1 cup)
- 8 oz. Colby-Jack cheese, shredded (about 2 cups), divided
- 8 oz. low-moisture part-skim mozzarella cheese, shredded (about 2 cups), divided
Pasta
- 1 (16-oz.) pkg. short, curly pasta (such as cavatappi or elbow), cooked to al dente according to package directions
Instructions
- Prepare oven and baking dish: Preheat your oven to 350°F. Grease a 13- x 9-inch baking dish with 1 tablespoon of the softened butter to prevent sticking and aid in browning.
- Make panko topping: Melt 3 tablespoons of the butter in a large skillet over medium heat. Stir in panko breadcrumbs and cook, stirring frequently, until they become lightly golden and toasted, about 2 to 3 minutes. Transfer the toasted panko to a small bowl and let it cool completely for about 10 minutes. Once cooled, mix in grated Parmesan cheese, dried Italian seasoning, and 1/4 teaspoon of kosher salt. Set this topping mixture aside and wipe the skillet clean.
- Make roux: In the cleaned skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the all-purpose flour continuously, cooking until the mixture is bubbly, light brown, and gives off a toasty aroma, about 2 minutes. This roux will thicken your cheese sauce.
- Add milk and half-and-half: Gradually whisk in the warm whole milk and half-and-half into the roux, stirring continuously to ensure a smooth sauce. Cook over medium heat, whisking often, until the mixture simmers and thickens enough to coat the back of a spoon, which should take about 4 to 5 minutes.
- Add seasonings and cheeses: Remove the skillet from heat. Whisk in the dry mustard, garlic powder, cayenne pepper, and the remaining 2 teaspoons of kosher salt until the mixture is well combined. Then gradually whisk in the shredded sharp Cheddar, smoked Gouda, and 1 cup of the Colby-Jack cheese, adding the cheese in increments to melt completely and create a smooth cheese sauce.
- Fill baking dish: Stir the cooked, al dente pasta into the cheese sauce ensuring every piece is evenly coated. Spread half of this pasta mixture (about 5 cups) into the greased baking dish. Evenly sprinkle 1 cup of shredded mozzarella and 1/2 cup of the remaining Colby-Jack cheese over the layer. Next, add the remaining pasta mixture (about 5 cups) on top and sprinkle evenly with the remaining 1 cup mozzarella and 1/2 cup Colby-Jack cheese.
- Add panko topping: Sprinkle the prepared panko mixture evenly over the top layer of pasta and cheese for a crunchy, flavorful crust after baking.
- Bake macaroni and cheese: Place the baking dish in the preheated oven and bake until the pasta mixture is bubbly around the edges, about 25 to 30 minutes. If the top begins to brown too quickly, loosely cover it with aluminum foil to prevent overbrowning. After baking, remove the dish and let it rest on a wire rack at room temperature for 10 minutes before serving to allow the cheese sauce to set properly.
Notes
- Ensure the pasta is cooked al dente to avoid a mushy macaroni and cheese.
- Using warm milk and half-and-half helps prevent lumps in the cheese sauce.
- The cayenne pepper adds a subtle spicy kick; adjust the quantity to your preference.
- Loosely covering with foil during baking helps avoid excessively browned topping.
- Letting the dish rest after baking improves texture and flavor melding.
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 5g
- Sodium: 710mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg
