Million Dollar Mac and Cheese Recipe

I absolutely love this Million Dollar Mac and Cheese Recipe because it s like comfort food taken to a whole new level. It s creamy, cheesy, and has that perfect crunchy topping that makes you think you re indulging in something truly special. Whether you re making it for a cozy family dinner or a holiday gathering, this recipe always impresses and never disappoints.

When I first tried this recipe, I was amazed at how the combination of cheeses and that little kick of Dijon mustard elevated classic mac and cheese into something decadent yet familiar. You ll find that it s rich enough to be a centerpiece dish but also versatile enough to pair with just about anything. This Million Dollar Mac and Cheese Recipe definitely earns its name-and your spot in the kitchen making it again and again.

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Ingredients You’ll Need

The ingredients for this Million Dollar Mac and Cheese Recipe come together to create layers of flavor and texture that truly stand out. Make sure to pick good-quality cheeses and the freshest dairy for the best results.

• Unsalted Butter: Melting and dividing it helps build both the base sauce and the topping s crispiness.
• Buttery Round Crackers: Crushed crackers add that irresistible crunchy topping; Ritz works beautifully here.
• All-Purpose Flour: This is your thickening agent to turn those milks into a luscious cheese sauce.
• Whole Milk: Warm milk blends smoothly with butter and cheese, lending creaminess without heaviness.
• Half and Half: Adding richness and silkiness to the sauce-make sure it s warmed to prevent lumps.
• Dijon Mustard: Just a bit wakes up the cheese with a subtle tang and depth.
• Kosher Salt: Essential for seasoning, but be mindful due to cheese s saltiness.
• Garlic Powder: Adds gentle savory warmth without overpowering.
• Smoked Paprika: Gives just a hint of smokiness, making the flavor even more interesting.
• Vegetable Bouillon Cube: Crushed finely, it adds umami that makes the sauce pop with flavor.
• Sharp Yellow Cheddar Cheese: The backbone of the cheese sauce, it melts smooth with bold flavor.
• Smoked Yellow Cheddar Cheese: Adds that smoky depth and richness I love.
• Colby-Jack Cheese: Creamy and mild, part is melted into the sauce, and part goes on top for gooey goodness.
• Dried Cavatappi Pasta: The corkscrew shape holds onto that sauce perfectly-cook it al dente to avoid mushiness.
• Part-Skim Mozzarella Cheese: Adds elasticity and melts beautifully when layered.
• Sour Cream: At room temperature, it adds tang and creaminess that takes the dish over the edge.
• Chopped Fresh Chives: I like adding these as a fresh, mild oniony garnish to brighten every bite.

Variations

One of the things I love about this Million Dollar Mac and Cheese Recipe is how easy it is to make it your own. Feel free to experiment with different cheeses or add-ins depending on what you have on hand or what your family prefers.

• Adding Bacon: I tried crumbled crispy bacon once, and it gave a smoky, savory punch that made this already rich dish feel even more indulgent.
• Spicy Kick: If you like heat, adding a pinch of cayenne or diced jalapeños can brighten the dish with some fire.
• Gluten-Free: Use gluten-free pasta and substitute the flour with a gluten-free blend to make this recipe work for gluten-sensitive guests.
• Vegetarian Boost: Toss in some steamed broccoli or sautéed mushrooms to add veggies without taking away from the rich flavors.

How to Make Million Dollar Mac and Cheese Recipe

Step 1: Prep and Toast Cracker Topping

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish with a tablespoon of melted butter. In a medium skillet, combine your crushed buttery crackers with 3 tablespoons of the melted butter. Cook over medium heat while stirring often until the crumbs are golden and aromatic-about 2 minutes. Toasting the crackers this way brings out their flavor and gives your topping that perfect crunch.

Step 2: Make the Roux and Cheese Sauce

In a large Dutch oven or heavy-bottomed pot, whisk the remaining 4 tablespoons of melted butter with the flour over medium heat. Keep stirring until it s bubbly, blond-colored, and smelling just a bit toasty, about 2 minutes. This base is your magic for a velvety smooth sauce-don’t rush it!

Next, slowly whisk in the warm whole milk and half-and-half, combining thoroughly. Keep whisking as it comes to a gentle simmer; after 2-4 minutes, you want the mixture to coat the back of a spoon and hold a trail when you run your finger through it. Then remove from heat-this tells you it’s thickened perfectly.

Step 3: Flavor and Cheese It Up

While the sauce is still warm, whisk in the Dijon mustard, kosher salt, garlic powder, smoked paprika, and finely crushed vegetable bouillon cube until everything is well dissolved and combined. Then, add the cheddar, smoked cheddar, and 1 cup of the Colby Jack cheeses gradually, whisking until melted and silky smooth. The gradual addition prevents clumping and helps get that luscious, creamy texture I adore.

Step 4: Combine with Pasta and Layer

Stir cooked and drained cavatappi pasta into the cheese sauce until every piece is generously coated. Then, spoon half of this mixture into your prepared baking dish. Top it evenly with 1 cup of shredded mozzarella and ½ cup of Colby Jack. Dollop sour cream over the top and spread it gently-this extra tang gives it a gorgeous creaminess.

Spread the remaining pasta mixture over the sour cream layer, then sprinkle with the remaining mozzarella and Colby Jack. Finally, distribute the toasted cracker crumbs you prepared earlier evenly over the top for that signature crunch.

Step 5: Bake and Garnish

Bake uncovered for 25 to 30 minutes until bubbly around the edges and the cracker topping turns golden brown. If you notice the topping browning too fast, just loosely cover with foil halfway through to prevent burning. Let the mac and cheese rest on a wire rack for 5 minutes before serving-this helps it set a bit and makes scooping easier. Sprinkle with fresh chives before serving for that lovely burst of color and flavor.

How to Serve Million Dollar Mac and Cheese Recipe

Garnishes

I love finishing this dish with a scattering of chopped fresh chives because they add a mild oniony brightness that balances the richness perfectly. Sometimes, I ll also add a sprinkle of freshly cracked black pepper or a dash of smoked paprika for a little extra color and kick.

Side Dishes

For sides, I usually keep it simple and fresh to complement the rich mac and cheese. A crisp green salad or some steamed green beans tossed with lemon and garlic work beautifully. Roasted Brussels sprouts or a tangy coleslaw also pair nicely and add some texture contrast to the meal.

Creative Ways to Present

For special occasions, I like to serve this Million Dollar Mac and Cheese Recipe in individual ramekins or mini cast-iron skillets. It not only looks charming but also keeps each portion hot and bubbly longer. Another fun idea is layering in a bit of cooked lobster or crab for a decadent seafood twist that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 3 days. When you reheat, the cheese sauce firms up but still stays creamy if warmed gently. Be sure to cover it so it doesn t dry out.

Freezing

I’ve frozen this mac and cheese once or twice with good results. Portion it out first and use freezer-safe containers. Thaw overnight in the fridge before reheating. The texture is still great, though the cracker topping won t stay as crisp after freezing.

Reheating

To reheat, I recommend warming gently in the oven at 325°F, covered loosely with foil to retain moisture-about 15-20 minutes. You can also use the microwave, but stirring midway helps keep things evenly hot and creamy. Adding a little splash of milk or cream while reheating can freshen the sauce right up.

FAQs

Final Thoughts

This Million Dollar Mac and Cheese Recipe holds a special place in my heart because it feels like the ultimate comfort food with a little extra flair. I love sharing it with family and friends, knowing everyone s going to savor every bite. Trust me, once you try it, you ll want to keep this one in your recipe rotation for easy meals that still WOW. Give it a go-you won t be disappointed!

Million Dollar Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 88 reviews

• Author: Villerius
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hr 15 mins
• Yield: 10 servings
• Category: Casserole
• Method: Baking
• Cuisine: American

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Description

Million Dollar Mac and Cheese is a decadent, creamy baked pasta casserole featuring a rich blend of sharp Cheddar, smoked Cheddar, Colby-Jack, and mozzarella cheeses, layered with tender cavatappi pasta and topped with a buttery toasted cracker crust. This comforting dish is balanced with Dijon mustard, smoked paprika, and a hint of garlic for depth of flavor, perfect for family dinners or special occasions.

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Ingredients

Units USM Scale 1x2x3x

Cheese Sauce

• 8 tablespoons unsalted butter, melted and divided
• 1/4 cup 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
• 8 ounces sharp yellow Cheddar cheese, shredded
• 4 ounces smoked yellow Cheddar cheese, shredded
• 8 ounces Colby-Jack cheese, shredded and divided
• 8 ounces part-skim mozzarella cheese, shredded and divided
• 3/4 cup sour cream, at room temperature

Pasta

• 1 (16 ounce) package dried cavatappi pasta, cooked to al dente according to package directions

Topping

• 1 1/2 cups roughly crushed buttery round crackers (such as Ritz)
• Chopped fresh chives, for garnish

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Instructions

1. Prepare Baking Dish: Preheat oven to 350°F. Grease a 9×13-inch baking dish with 1 tablespoon of the melted butter to prevent sticking.
2. Toast Cracker Topping: In a medium skillet, combine crushed crackers and 3 tablespoons of melted butter. Cook over medium heat, stirring often, until lightly toasted about 2 minutes. Remove from heat and set aside.
3. Make Roux: In a large Dutch oven over medium heat, whisk together the remaining 4 tablespoons melted butter and flour. Cook, whisking constantly, until the mixture turns a blond color and emits a toasty aroma, about 2 minutes.
4. Add Milk and Half-and-Half: Gradually whisk in warm milk and half-and-half until smooth. Continue cooking over medium, whisking frequently, until the mixture thickens enough to coat the back of a spoon and leaves a trail when you run your finger through it, about 2 to 4 minutes.
5. Incorporate Flavorings: Remove from heat. Whisk in Dijon mustard, kosher salt, garlic powder, smoked paprika, and crushed vegetable bouillon cube until fully dissolved and combined.
6. Melt Cheeses: Gradually add sharp Cheddar, smoked Cheddar, and 1 cup of Colby-Jack cheese, stirring constantly until the cheese melts and the sauce is smooth and creamy.
7. Combine Pasta and Sauce: Stir cooked al dente cavatappi pasta into the cheese sauce until the pasta is fully coated.
8. First Layer: Spread half of the pasta-cheese mixture evenly in the prepared baking dish. Top with 1 cup shredded mozzarella and 1/2 cup of the remaining Colby-Jack cheese. Dollop sour cream evenly over the cheese layer and gently spread it out.
9. Second Layer: Add the remaining pasta mixture on top, spreading it evenly. Sprinkle with the remaining 1 cup mozzarella and 1/2 cup Colby-Jack cheese.
10. Add Cracker Topping: Evenly sprinkle the toasted crushed cracker mixture over the top layer to form a crunchy crust.
11. Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes until bubbly around the edges. Cover loosely with aluminum foil if the top browns too quickly.
12. Rest and Garnish: Remove from oven and let stand on a wire rack for 5 minutes to set. Garnish with chopped fresh chives before serving.

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Notes

• Use warm milk and half-and-half to help achieve a smooth, lump-free cheese sauce.
• Crushing crackers finely ensures an even, crispy topping.
• Covering with foil during baking prevents the cracker topping from burning.
• Adjust seasoning to taste, especially salt, as cheeses and bouillon contribute saltiness.
• For a vegetarian version, ensure the vegetable bouillon is free from animal products.
• Letting the casserole rest after baking helps the sauce thicken and makes serving easier.

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Nutrition

• Serving Size: 1/10th of recipe (about 1.5 cups)
• Calories: 520 kcal
• Sugar: 5 g
• Sodium: 750 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 85 mg