Easy Million Dollar Mac and Cheese
Tender macaroni is coated in an ultra-creamy homemade cheese sauce.Sharp cheddar provides bold, classic mac and cheese flavor.Cream cheese and sour cream create an exceptionally rich texture.Mozzarella adds extra meltiness and gooey cheese pulls.A buttery breadcrumb topping creates a golden, crispy finish.This decadent casserole is perfect for holidays, family dinners, and potlucks.
Ingredients
For the Mac and Cheese
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 8 ounces cream cheese, softened and cubed
- 1½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Dijon mustard, optional
For the Topping
- 1 cup shredded cheddar cheese
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C).Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.Set aside.
Cook the Macaroni
- Bring a large pot of salted water to a boil.Add the macaroni and cook according to the package directions until just al dente.Avoid overcooking because the pasta will continue cooking in the oven.Drain thoroughly and set aside.
Make the Cheese Sauce
- Place a large saucepan over medium heat.Add the butter and allow it to melt.Whisk in the flour and cook for approximately 1 minute, stirring continuously.Gradually pour in the milk and heavy cream while whisking.Continue cooking for approximately 3–5 minutes, until the mixture begins to thicken.
Add the Cream Cheese
- Reduce the heat to low.Add the softened cream cheese.Stir until completely melted and smooth.The sauce should now be thick, creamy, and glossy.
Add the Shredded Cheese
- Remove the saucepan from direct heat.Gradually add the sharp cheddar, mozzarella, and Monterey Jack.Stir until the cheeses are melted and the sauce is smooth.Avoid boiling the sauce after adding the cheese because excessive heat can cause the cheese to separate.
Add the Sour Cream
- Stir the sour cream into the warm cheese sauce.Mix until completely incorporated.The sour cream adds richness and a subtle tang that makes this mac and cheese especially creamy.
Combine with the Pasta
- Add the drained macaroni to the cheese sauce.Stir gently until every piece of pasta is thoroughly coated.
Bake
- Place the casserole in the preheated oven.Bake uncovered for approximately 25–30 minutes, or until the edges are bubbling and the topping is golden brown.Avoid overbaking because the sauce can become less creamy.
Rest and Serve
- Remove the casserole from the oven.Allow it to rest for 5–10 minutes before serving.Garnish with fresh parsley, additional Parmesan, or freshly cracked black pepper.Serve warm.
Notes
- Cook pasta al dente: Slightly firm pasta holds its texture better during baking.
- Use freshly shredded cheese: It generally melts more smoothly than many pre-shredded cheeses.
- Soften cream cheese: Room-temperature cream cheese incorporates more easily into the sauce.
- Don't boil the cheese sauce: High heat can cause the cheese to become oily or grainy.
- Sharp cheddar: Sharp cheddar gives the casserole a stronger cheese flavor.
- Sour cream: This adds richness and a subtle tang without overpowering the cheese.
- Breadcrumbs: Panko creates a lighter, crunchier topping than regular breadcrumbs.