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.

Ingredients

Units Scale

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

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.
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.
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.
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.
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.
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.
Combine Pasta and Sauce: Stir cooked al dente cavatappi pasta into the cheese sauce until the pasta is fully coated.
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.
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.
Add Cracker Topping: Evenly sprinkle the toasted crushed cracker mixture over the top layer to form a crunchy crust.
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.
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.

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.

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