Million Dollar Mac and Cheese
User Reviews
3.6
Million Dollar Mac and Cheese
Description
This recipe creates a layered mac and cheese using elbow macaroni cooked just shy of al dente, which is then combined with a cheese sauce made by cooking flour and butter into a roux, adding milk and cream, and melting in sharp cheddar cheese along with salt and pepper. The sauce coats the pasta thoroughly for a rich, creamy texture.
The casserole is assembled by layering melted butter in the baking dish, half of the macaroni and cheese, then spreading sour cream on top, followed by grated Havarti and Gruyere cheeses, and a second layer of macaroni and cheese. This method introduces creaminess and flavor complexity from the additional cheeses. Finally, a breadcrumb topping mixed with melted butter, garlic salt, and parsley is sprinkled to form a crunchy, aromatic crust when baked at 375°F.
This dish serves well as a hearty accompaniment or centerpiece offering both soft creamy pasta and a crisp topping. Variations in cheeses suggested allow for flexibility in flavor profiles and cost adjustment.
Using medium to sharp cheddar in the base sauce provides depth, while Havarti and Gruyere add buttery and nutty notes in the layers. The sour cream contributes moisture and tang, enhancing richness. The breadcrumb topping adds textural contrast and garlic flavor.
Ingredients
For the mac and cheese:
- 8 ounces elbow macaroni
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 3/4 cup milk
- 1/4 cup heavy cream
- 10 ounces cheddar cheese freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For layering:
- 1/4 cup butter melted
- 1/3 cup sour cream
- 3 ounces Havarti freshly grated
- 3 ounces gruyere cheese freshly grated
For the bread crumb topping:
- ½ cup panko bread crumbs
- 1 tablespoon butter melted
- 1/2 teaspoon garlic salt
- 1 tablespoon parsley minced
Instructions
To make the mac and cheese:
- Preheat oven to 375 degrees.
- Bring a large pot of water to a rolling boil. Cook pasta for one minute less than package directions state. Drain.
- While macaroni is cooking, melt 3 tablespoons of butter in a medium sized pot and add the flour. Cook, whisking constantly, over medium heat for 1 minute.
- Continue whisking and slowly pour in the milk and cream. Cook over medium heat for another 2 minutes until thickened and smooth.
- Remove from the heat and stir in the cheddar, salt, and pepper. Continue stirring until smooth and creamy.
- Add the cooked macaroni to the cheese sauce and stir to coat.
- Taste and season with additional salt and pepper, if needed.
To layer the dish:
- Pour melted butter into the bottom of a 2 quart baking dish. Spoon half of the macaroni and cheese over the top.
- Spread the sour cream over the macaroni and cheese. Sprinkle with the Havarti and gruyere.
- Spoon remaining macaroni and cheese over the top.
To make the topping:
- Stir together the Panko, melted butter, garlic salt, and parsley to make the bread crumb topping. Sprinkle over the macaroni and cheese.
To bake:
- Bake for 25 minutes or until the sauce is bubbly and the top is as browned as you'd like.
- Serve immediately.
Notes
- Choose a medium to sharp cheddar cheese for the sauce for balanced sharpness.
- Havarti and Gruyere can be substituted with cheeses like provolone, Colby Jack, or mozzarella for different flavors or budget.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 21g | 42% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 936mg | 39% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1191IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 522mg | 52% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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