The Million Dollar Mac and Cheese Recipe for Your Holidays

This mac and cheese hits the luxury jackpot.

By
Afton Cyrus
Afton Cyrus
Afton Cyrus
Afton Cyrus is a food writer and editor, recipe developer, and culinary instructor based in New England. Her work appears in print and online for America's Test Kitchen, Serious Eats, The Kitchn, King Arthur Baking Company, and cookbooks for Ten Speed Press, in addition to her work for Simply Recipes.
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Published December 16, 2024
Afton Cyrus
White baking dish of million dollar macaroni and cheese topped with panko with a wooden spoon removing a serving and a blue cloth napkin in the background

Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

There’s mac and cheese, and then there’s Mac. And. Cheese. When you want the ultimate in decadence, richness, and gooey cheesiness, this million dollar mac and cheese delivers. It’s exactly what I want to eat after spending a winter day playing in the snow (or, more realistically, shoveling the driveway), or bake up and wow my friends at a cozy potluck gathering.

This million dollar mac and cheese uses not one, not two, but three kinds of cheese—sharp cheddar, smoky Gouda, and milky mozzarella—for the perfect balance of punchy flavor and creamy meltability.

Taking that creaminess up and over the top is a velvety sauce made with milk and cream, as well as a hidden layer of luxurious sour cream in the center of the casserole. A buttery panko topping creates a crisp toasted crust that contrasts the rich cheese sauce and tender pasta underneath.

Tips for Making Million Dollar Mac and Cheese

  • Save time with all-purpose seasoning: Rather than having to measure out lots of individual spices, this recipe calls for all-purpose seasoning, which packs lots of flavors into one convenient jar. Different brands use different blends of herbs and spices for their all-purpose seasoning, but they’ll all work well here.
  • Use Dijon: Dijon mustard adds a sharp, acidic tang to balance out the richness from the cheese.
  • Make it fancy with cavatappi: Cavatappi pasta is like elbow macaroni’s sophisticated older cousin. It’s worth seeking out since its corkscrew-like shape can hold onto all of the decadent sauce, but you can swap in another pasta shape if you prefer.
Overhead view of million dollar macaroni and cheese topped with panko in a baking dish with a serving spoon in the corner, all next to a small blue plate with a serving

Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

More Recipes for Cheese Lovers

Million Dollar Mac and Cheese

Prep Time 20 mins
Cook Time 45 mins
Total Time 65 mins
Servings 8 to 12 servings
Yield 1 (9x13-inch) casserole

If you don’t have all-purpose seasoning handy, you can use 3/4 teaspoon kosher salt, 3/4 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder instead.

This recipe was developed by Craig Ruff

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Ingredients

  • 1 stick (4 ounces) unsalted butter, melted, divided

  • 1 pound cavatappi pasta

  • Salt, for the pasta water

  • 1/4 cup all-purpose flour

  • 3 cups whole milk

  • 1 cup heavy cream

  • 1 tablespoon all-purpose seasoning

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon freshly ground black pepper

  • 8 ounces sharp cheddar cheese, shredded (about 2 cups)

  • 8 ounces smoked Gouda cheese, shredded (about 2 cups)

  • 8 ounces low-moisture part-skim mozzarella cheese, shredded (about 2 cups)

  • 1 (8-ounce) container sour cream

  • 1 1/2 cups panko breadcrumbs

  • Chopped fresh chives, optional

Method

  1. Preheat the oven to 400°F.

    Grease a 9x13-inch baking dish with 1 tablespoon of the melted butter and set aside.

  2. Cook the pasta:

    Bring a large pot of salted water to a boil. Cook the cavatappi until al dente according to the package directions. Drain the pasta and set it aside.

  3. Cook the flour and butter:

    Meanwhile, in a large Dutch oven, whisk together the flour and 4 tablespoons of the melted butter. Cook over medium heat, whisking constantly, until the mixture is fragrant and turns light brown, 3 to 4 minutes.

  4. Make the sauce:

    Gradually add the milk and cream to the flour mixture, whisking constantly, until combined. Cook, whisking often, until the sauce is slightly thickened and can coat the back of a spoon, 6 to 8 minutes.

    Remove the pot from the heat and whisk in the all-purpose seasoning, mustard, and black pepper until thoroughly combined.

    Overhead view of a white dutch oven while mixing the flour, butter, milk and cream ingredients with a wooden spoon for Million Dollar Mac and Cheese recipe

    Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
  5. Add the cheese:

    Gradually whisk in the cheddar and Gouda, 1 cup at a time, until the cheese is melted and the sauce is smooth. Add the cooked pasta and stir until it’s evenly coated.

    Overhead view of a white dutch oven while mixing the cheese into the cream sauce with a spatula for Million Dollar Mac and Cheese recipe

    Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
  6. Assemble the mac and cheese:

    Spread half of the pasta mixture (about 5 cups) into an even layer in the greased baking dish. Top it evenly with half of the mozzarella (1 cup). Dollop and spread the sour cream evenly over the mozzarella. Top with the remaining pasta mixture, spreading it into an even layer, and sprinkle with the remaining 1 cup mozzarella.

    Overhead view of a large white baking dish with assembled pasta and cheese sauce and topped with mozzarella cheese next to small bowls with mozzarella and panko for Million Dollar Mac and Cheese recipe

    Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
  7. Top with breadcrumbs:

    In a small bowl, stir together the panko and the remaining 3 tablespoons of melted butter until no dry breadcrumbs remain. Sprinkle the breadcrumb mixture evenly over the top layer of mozzarella.

  8. Bake:

    Bake until the macaroni and cheese is bubbly around the edges and the panko is golden brown, 20 to 25 minutes. Garnish with chives, if desired, and serve.

    Store leftovers in an airtight container in the refrigerator for up to 5 days.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
533 Calories
37g Fat
30g Carbs
21g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 533
% Daily Value*
Total Fat 37g 47%
Saturated Fat 22g 108%
Cholesterol 112mg 37%
Sodium 967mg 42%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 5%
Total Sugars 6g
Protein 21g
Vitamin C 0mg 2%
Calcium 534mg 41%
Iron 2mg 9%
Potassium 250mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.