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Million Dollar Macaroni and Cheese Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 144 reviews
  • Author: Alvarez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Million Dollar Macaroni and Cheese Casserole is a rich, creamy, and comforting baked pasta dish packed with sharp cheddar, provolone, and Parmesan cheeses. The sauce combines milk, evaporated milk, and spices to create a velvety cheese mixture coating perfectly cooked cellentani pasta. Topped with a golden, buttery panko breadcrumb layer, this casserole is perfect for family dinners or special gatherings. It bakes to bubbly perfection, with layers of creamy sour cream and melty provolone adding extra richness and depth to this timeless comfort food favorite.

Ingredients

Units Scale

Pasta

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

Cheese 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
  • 1/4-1/2 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

  1. Cook Pasta: Cook the pasta just until al dente according to package directions, ensuring not to overcook it. Once cooked, strain and rinse it with cold water to stop the cooking process.
  2. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and set it aside for later assembly.
  3. Make the Roux and Sauce: Melt 4 tablespoons butter in a large skillet over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes to create a roux. Lower the heat to low and gradually whisk in the milk. In a separate bowl, whisk cornstarch into evaporated milk, then slowly add this mixture into the skillet. Add Dijon mustard along with the chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and optional red pepper flakes. Stir well to combine.
  4. Thicken Sauce: Bring the mixture to a boil while whisking constantly, then reduce heat to medium and let it simmer. Whisk occasionally until the sauce thickens to a creamy consistency without becoming too thick. Remove from heat once done.
  5. Add Cheese and Pasta: Whisk in the sharp cheddar cheese until smoothly melted. Add the cooked pasta and toss well to ensure every piece is coated. The sauce may appear plentiful, but this is desired.
  6. Assemble Casserole – Layer One: Pour half of the macaroni and cheese mixture into the prepared baking dish. Evenly layer the provolone slices across this base, then spread the sour cream evenly over the provolone layer.
  7. Assemble Casserole – Layer Two: Pour the remaining macaroni and cheese over the sour cream layer and spread into an even layer. Sprinkle 1 cup (or more to taste) of freshly grated Parmesan cheese evenly on top.
  8. Prepare Panko Topping (Optional): In a medium skillet, melt butter in olive oil over medium heat. Add panko breadcrumbs and stir to coat them evenly. Continue cooking until the breadcrumbs turn a golden brown color, then remove from heat.
  9. Top and Bake: Sprinkle the toasted panko toppings evenly over the casserole if using. Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the provolone inside has melted. If you choose to skip the panko topping, broil the casserole briefly until the Parmesan cheese on top turns golden and appetizing.
  10. Rest and Serve: Remove from oven and allow the casserole to cool for 10 minutes to set before serving. This helps the casserole firm up for easier slicing and serving.

Notes

  • Watch the step-by-step “how to make” recipe video at the top of the post for detailed guidance.
  • I do not recommend assembling the casserole ahead of time as the pasta will absorb the sauce and become soggy. Instead, prepare the sauce and refrigerate it separately. Cook the pasta, toss with a little olive oil to prevent sticking, and refrigerate. Warm the sauce before assembling (microwave works well) and thin with a little milk if necessary before combining.
  • Use just enough provolone cheese slices to cover the 9×13 baking dish in a single layer. Typically 8 medium or 6 large slices work well.
  • Feel free to experiment by swapping the cheeses with Asiago, Gouda, smoked cheddar, Monterey Jack or adding extras like bacon or ham for extra flavor.
  • The casserole is delicious even without the panko topping, as the baked Parmesan topping develops a beautifully golden and crisp finish on its own.

Nutrition

  • Serving Size: 1/8 of casserole
  • Calories: 550
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 90mg

Find it online: https://copyrecipe.com/million-dollar-macaroni-and-cheese-casserole-recipe/