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Million Dollar Mac

45-MinutesBakedCasseroleCheesyCrunchyDinnerHeartyOvenPastaPotluckSavoryStove-TopVegetarian
Time :45 minutes
Yield :8 servings
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Million Dollar Mac combines three cheeses for richness, and a resting period ensures flavor perfection.
The first time I made Million Dollar Mac was the day I had lunch with my mentor, Caroline. Fresh into my culinary career, I was eager to impress and absorb everything she had to offer. Caroline was iconic for her love affair with cheese, and I knew a simple béchamel wouldn’t cut it. I needed Gruyère, Monterey Jack, and sharp cheddar coming together in a harmonious, luscious trifecta.
That morning, my humble kitchen was an explosion of butter and shredded cheese. Making a smooth béchamel required a gentle hand and patience—two things Caroline excelled at. I remember adding the Dijon mustard, feeling a tad rebellious. It was that decision and the buttery panko topping that made the dish sing. Caroline used to say, 'Let it rest a bit before digging in; it allows the flavors to settle into a perfect bite.' I couldn't help but smile as I practiced her little tip that day.
Caroline’s face when she took the first bite was priceless—a blend of familiarity and surprise. She said it felt like a warm hug after a long day, which was the ultimate compliment from someone of her stature. Her feedback fueled my passion for quirky yet comforting dishes. Million Dollar Mac wasn’t just a mac 'n' cheese anymore; it became a cherished memory of a turning point in my career.

Ingredients

For the mac and cheese:

  • 1/4 cup plus 2 tablespoons unsalted butter softened, divided
  • 1 (16-ounce) box cavatappi noodles
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups half-and-half
  • 1 tablespoon Dijon mustard
  • 2 teaspoons seasoned salt
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 2 cups sharp yellow cheddar cheese shredded
  • 2 cups Monterey Jack cheese shredded
  • 2 cups Gruyère cheese shredded
  • 1 cup sour cream

For the topping:

  • 1 cup panko breadcrumbs
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon dried parsley
  • 1/2 teaspoon kosher salt

Directions

  • Preheat the oven to 350 degrees F.
  • Using a pastry brush, butter the bottom and sides of a 4-quart casserole dish with 2 tablespoons of the softened butter.
  • In a large stockpot, boil the noodles until al dente, according to the package directions.
  • Drain the noodles and return them to the stockpot.
  • In a large saucepan, on medium-high heat, melt 1/4 cup of the remaining softened butter.
  • Add the flour and whisk until all of the flour is incorporated, the raw flour smell dissipates, and the mixture is light brown in color, about 2 minutes.
  • While whisking, slowly pour the milk and half-and-half into the flour mixture until a smooth béchamel sauce forms.
  • Add the Dijon mustard, the seasoned salt, 1 teaspoon of the parsley, and the black pepper to the béchamel.
  • Cook, constantly whisking until the béchamel has thickened, about 6-8 minutes.
  • Turn off the heat.
  • Add the cheddar and the Monterey Jack cheeses to the béchamel in 1-cup increments, whisking before each new addition.
  • Pour the cheese sauce into the stockpot, stirring to make sure all the noodles are evenly coated.
  • Pour 1/2 of the noodle mixture into the prepared casserole dish.
  • Sprinkle 1 1/2 cups of the Gruyère cheese over top of the noodles.
  • Dollop the sour cream over the Gruyère layer, smoothing it out into an even layer.
  • Add the remaining noodle mixture on top of the sour cream layer.
  • Top evenly with the remaining Gruyère cheese.
  • In a small bowl, mix together the breadcrumbs, the remaining melted butter, the remaining parsley, and the kosher salt until well-combined.
  • Sprinkle the topping mixture over the mac and cheese.
  • Bake until golden-brown and the cheese sauce is bubbly, about 30 minutes.
  • Allow the mac and cheese to rest for 10-15 minutes.
  • Serve.
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