Million Dollar Mac and Cheese

Prep Time:

30 mins

Cook Time:

40 mins

Cool Time:

5 mins

Total Time:

1 hr 15 mins

Servings:

10 (serving size: about 1 cup per person)

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There are so many recipes on our site with "Million Dollar" or "Millionaire" in the title, it begs the question—what makes a dish worthy of such a premium name? Really it’s just our way of saying something is really, really good. Like this could win blue ribbons-good. Like I’d sell this recipe for a million bucks-good. And that’s exactly how we feel about this recipe.

When our test kitchen set out the create a macaroni and cheese worthy of this title, they set a few parameters. It had to be cheesy, and we’re talking photo-worthy cheese-pull cheesy; it had to have flavor because so many macs turn out to be bland; and it could not be dry. A crunchy, buttery topping is not a requirement, but certainly helps.

The team worked backwards to tackle this cooking conundrum, and the result is a mac and cheese our recipe developer called “decadent, dangerously addictive mac and cheese.” Another tester wrote, “I think this is the best mac and cheese I’ve ever had (said upon coming back for seconds),“ so I think we nailed it.

If you’ve ever made baked macaroni and cheese from scratch, you’ll recognize the general process, however, we add a few extra bells and whistles to take this from a good recipe to a million dollar-worthy one.

What Is Million Dollar Mac and Cheese?

Million Dollar Mac and Cheese is simply an extravagant name for a classic casserole: our test kitchen’s ideal version of baked Macaroni and Cheese. We could have just as easily named this “Perfect Mac and Cheese” or “The Best Mac and Cheese You’ll Ever Have” as one of our recipe testers called it.

What goes in our ideal macaroni and cheese, you ask? Cheese—and a lot of it. Four kinds and more than a pound and half of it to be exact, because cheese is right there in the title! Cavatappi pasta because the sauce clings to the curves and crannies of the corkscrew shape better than macaroni ever could. A few pantry pulls add major depth of flavor to the cheese sauce. And finally, in a genius move, this recipe calls for a layer of cheese and sour cream in between layers of sauced pasta to help the macaroni stay moist as it bakes—no dry noodles here.

What Is Mornay Sauce?

Mornay is a traditional French sauce where cheese is added to béchamel (the most basic white sauce made with roux and milk). Typically mornay sauce calls for Gruyère and sometimes Parmesan cheese. Here, we implement other cheeses to give this cheese sauce a richer flavor and stretchy, creamy texture. Mornay sauce is the backbone of any great mac and cheese.

What Is the Best Cheese for Mac and Cheese?

This recipe calls for four kinds of cheese, and while it may seem excessive, each serves a different purpose. In this recipe, the mornay sauce includes Cheddar, smoked Cheddar, and Colby Jack cheese to provide the optimal flavor and texture.

The smoked Cheddar is the MVP here, bringing a “subtle smokiness that’s somewhat reminiscent of bacon without having any meat added,” according to our recipe developer. A mix of shredded mozzarella and more Colby Jack cheese in the middle of the casserole and on top ensure the perfect cheese pull when you dig into this casserole.

Test Kitchen Tips

Warming the milk and half-and-half before adding them to the roux help prevent lumps in the béchamel base.
Dijon mustard serves to add a balancing acidic pop to balance out all the richness of the mac and cheese. You can also swap in mustard powder if that's all you have.
You can find smoked yellow Cheddar at the deli counter of your local grocery store.
It’s important to buy block cheeses and freshly shred them yourself on the big holes of a box grater (or using a food processor attachment). Pre-shredded cheeses often have additives that can prevent them from melting properly.
When making your cheese sauce, gradually add the cheese off the heat. This makes for smoother incorporation and the silkiest sauce possible. It helps to let your cheese come to room temperature a bit beforehand for easier incorporation.
If you're short on time, you can skip over toasting the cracker crumbs. Simple stir together your crumbs and sprinkle them over the top of the casserole before baking; the crackers will still add some crunch, although they will be paler.

Editorial contributions by Courtney Kassel

Ingredients

8 tablespoons (4 ounces) unsalted butter, melted and divided
1 1/2 cups roughly crushed buttery round crackers (such as Ritz)
1/4 cup (about 1 1/8 ounces) all-purpose flour
2 1/2 cups warm whole milk (about 105°F)
1 1/2 cups warm half and half (about 105°F)
4 teaspoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 (0.4-ounce) cube vegetable bouillon, very finely crushed (from 1 [2.1-ounce] pkg.) (such as Knorr)
8 ounces sharp yellow Cheddar cheese, shredded (2 cups)
4 ounces smoked yellow Cheddar cheese, shredded (1 cup)
8 ounces Colby-Jack cheese, shredded and divided (2 cups)
1 (16 ounce) dried cavatappi pasta, cooked to al dente according to package directions
8 ounces part-skim mozzarella cheese, shredded (2 cups), divided
3/4 cup sour cream, at room temperature
Chopped fresh chives

Directions

Gather all ingredients. Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with 1 tablespoon of the melted butter.
Stir together crackers and 3 tablespoons of the melted butter in a medium skillet; cook, stirring often, over medium until lightly toasted, about 2 minutes. Remove from heat; set aside.
Whisk together flour and remaining 4 tablespoons melted butter in a large Dutch oven over medium; cook, whisking constantly, until still blond in color but bubbly and somewhat toasty in aroma, about 2 minutes.
Gradually add milk and half-and-half, whisking constantly, until combined. Cook over medium, whisking often, until milk mixture can very lightly coat the back of a spoon and hold a trail when a finger is dragged through, 2 to 4 minutes.
Remove from heat; whisk in mustard, salt, garlic powder, paprika, and bouillon until dissolved and well combined.
Gradually whisk in Cheddar, smoked Cheddar, and 1 cup of the Colby Jack, one cup at a time, until melted and smooth.
Stir in cooked pasta until evenly coated. Spread half of the pasta mixture (about 5 cups) into prepared pan; top evenly with 1 cup of the mozzarella and 1/2 cup of the Colby Jack. Dollop and spread sour cream evenly over mozzarella mixture.
Top evenly with remaining pasta mixture (about 5 cups); sprinkle with remaining 1 cup mozzarella and 1/2 cup Colby Jack.
Sprinkle crushed cracker mixture evenly over pasta mixture.
Bake in preheated oven until pasta mixture is bubbly around the edges, 25 to 30 minutes, loosely covering with aluminum foil to prevent overbrowning, if needed. Let stand on a wire rack 5 minutes.
Garnish with chives and serve immediately.

Nutrition Facts (per serving)

594	Calories
40g	Fat
32g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 594
% Daily Value *
Total Fat 40g	51%
Saturated Fat 23g	114%
Cholesterol 112mg	37%
Sodium 988mg	43%
Total Carbohydrate 32g	11%
Dietary Fiber 2g	6%
Total Sugars 7g
Protein 28g	56%
Vitamin C 1mg	1%
Calcium 773mg	59%
Iron 2mg	9%
Potassium 273mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.