Million Dollar Mac and Cheese Casserole Recipe

If you’re searching for the ultimate comfort food that truly lives up to its name, look no further than this Million Dollar Mac and Cheese Casserole. Imagine twisting forks of tender cellentani pasta swirled through a river of creamy, cheesy sauce, punctuated by layers of melty provolone and tangy sour cream, all crowned with a golden, buttery panko crunch. Every bite is pure, decadent bliss—a cozy, crowd-pleasing favorite that turns even the simplest family dinner into a legendary event.

Ingredients You’ll Need

This Million Dollar Mac and Cheese Casserole shines because of a careful blend of simple pantry staples and a handful of secret-weapon ingredients, each one boosting the dish’s flavor, creaminess, or irresistible crunch. Here’s what you’ll need, along with a few tips for extra magic:

• Cellentani Pasta: These spirals grab every drip of creamy cheese; sub with rigatoni, penne, or classic macaroni if needed.
• Butter: Rich flavor and that essential silky base for your roux and topping.
• All-purpose Flour: Thickens the cheese sauce so it hugs the pasta.
• Milk: Regular milk keeps things smooth, creamy, and luscious.
• Evaporated Milk: Ultra-creamy, it adds a delightful richness you don’t get from milk alone.
• Cornstarch: A little added insurance for perfectly thick, glossy sauce every time.
• Dijon Mustard: Adds depth and a subtle tang that makes the other flavors pop.
• Chicken Bouillon: Instantly elevates the savory flavor in the sauce—trust me, it’s a game-changer.
• Onion powder, garlic powder, dried parsley, salt: The perfect seasoning blend for layers of flavor.
• Pepper: Just the right amount of mild heat and complexity.
• Red pepper flakes (optional): For those who love a tiny tingle of spice in their cheese sauce.
• Freshly grated sharp cheddar cheese: Please grate it yourself for gooey, melt-in-your-mouth results (bagged shreds don’t melt as smoothly).
• Provolone cheese slices: Turns gooey and luxurious in the center—don’t skip this layer!
• Sour cream: Adds that million-dollar creaminess hidden inside.
• Freshly grated Parmesan cheese: For a salty, nutty finish that melts right in.
• Panko breadcrumbs: Bring irresistible crunch (toast them for best flavor).
• Extra virgin olive oil: Mixes with butter to toast the panko to golden perfection.

How to Make Million Dollar Mac and Cheese Casserole

Step 1: Cook the Pasta

Boil your cellentani pasta just until al dente, following package directions. The trick is not to overcook—you want the pasta to be just tender enough so it won’t turn mushy when baked. Once cooked, drain and rinse with cold water to stop the cooking process (and keep those perfect spirals from sticking together).

Step 2: Prep Your Dish

Preheat your oven to 350 degrees F and grease a 9×13 baking dish. This step guarantees effortless serving and helps every cheesy edge slide out looking glorious.

Step 3: Make the Cheese Sauce

Melt the butter in a large skillet over medium heat, whisk in your flour, and cook this mixture for about two minutes to abolish any raw flour taste. Turn down the heat, then whisk in the milk bit by bit for a smooth sauce. Blend your cornstarch into the evaporated milk before adding—it contributes silky richness. Add Dijon, bouillon, all the seasoning, and stir until everything smells heavenly and the sauce is thickening up. Remove from heat, then whisk in sharp cheddar cheese so it melts into a bubble bath of deliciousness.

Step 4: Coat the Pasta

Once your sauce is ready, add the cooked pasta and toss it all together until each piece is coated. At first, it might seem like too much sauce, but trust the process—your Million Dollar Mac and Cheese Casserole is about to get wonderfully creamy after baking.

Step 5: Layer for Maximum Flavor

Pour half the macaroni and cheese into your prepared dish. Now, layer on the provolone cheese slices evenly, followed by dollops of sour cream. Add the remaining macaroni mixture over the top, spreading it out to the corners. Sprinkle the Parmesan cheese generously for that nutty, golden crown.

Step 6: Toast the Panko Topping

For the irresistible crunch, heat butter and olive oil together in a skillet, then toss in panko breadcrumbs and stir frequently until they turn golden brown. Scatter these over the top of your casserole for that bakery-inspired finish. You can skip this, but honestly, it takes it to a whole new level.

Step 7: Bake Until Bubbly

Bake your Million Dollar Mac and Cheese Casserole for 25-30 minutes until the sauce bubbles up around the sides and the center layer of provolone is gooey and perfect. If you didn’t use panko, you can broil the top briefly to get that golden Parmesan finish. Allow your creation to cool for 10 minutes—it’ll “set” up for the dreamiest slices.

How to Serve Million Dollar Mac and Cheese Casserole

Garnishes

Sprinkle with freshly chopped parsley or a dash of smoked paprika for color and a touch of freshness. Chives or thinly sliced green onions also make a beautiful, zippy finish on top of your Million Dollar Mac and Cheese Casserole.

Side Dishes

This casserole is rich and comforting, so it pairs beautifully with simple sides like a crisp green salad tossed in tangy vinaigrette, roasted broccoli, or garlicky green beans. These sides can balance out the lush creaminess and make dinner feel complete.

Creative Ways to Present

To make your Million Dollar Mac and Cheese Casserole the star of the table, serve it straight from the baking dish for a rustic family-style vibe, or scoop into ramekins for individual servings at dinner parties. Top with extra toasted panko or a crumble of crispy bacon for special occasions.

Make Ahead and Storage

Storing Leftovers

Any leftover Million Dollar Mac and Cheese Casserole should be cooled to room temperature, then covered tightly and kept in the refrigerator. It stays creamy and flavorful for up to 4 days, making leftovers just as delightful as the first bite.

Freezing

You can assemble the casserole (just leave off the panko topping) and freeze it for up to 2 months. Thaw overnight in the refrigerator before adding the panko crumb layer and baking as usual. This makes it a fantastic prep-ahead option for busy weeks or unexpected guests.

Reheating

To keep that dreamy texture, reheat individual slices in the microwave with a splash of milk. For larger portions, cover the dish with foil and reheat in a 325 degree F oven until warmed through. The sauce will return to its luxuriously creamy state every time.

FAQs

Can I use pre-shredded cheese?

While it’s tempting, I recommend grating your own cheese for this Million Dollar Mac and Cheese Casserole. Pre-shredded cheese often contains anti-caking agents, making the sauce less smooth and less melt-in-your-mouth.

Is it possible to make this recipe vegetarian?

Absolutely! Swap the chicken bouillon for a vegetable bouillon, and you’ll have an equally irresistible vegetarian Million Dollar Mac and Cheese Casserole.

Can I assemble this casserole in advance?

Yes! Assemble everything except for the panko topping, cover tightly, and refrigerate for up to 24 hours. Add the freshly-toasted panko right before baking for that perfect crispy contrast.

What type of pasta works best?

Cellentani is my favorite for this casserole because its twisty shape holds onto that cheesy sauce. However, rigatoni, penne, or elbow macaroni are all excellent choices depending on what you have on hand.

Can I add mix-ins like bacon or veggies?

Absolutely! Crumbled cooked bacon, sautéed mushrooms, or steamed broccoli all make delicious add-ins that complement the flavors of Million Dollar Mac and Cheese Casserole without overpowering its star quality.

Final Thoughts

Whether you’re making Sunday supper or feeding a hungry crowd, this Million Dollar Mac and Cheese Casserole has an uncanny way of delighting everyone at the table. Treat yourself to the ultimate comfort, and don’t be surprised if you find yourself fielding requests for this recipe again and again. Go ahead, give it a try—your taste buds are in for a treat!

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