Description
This Million Dollar Mac and Cheese Casserole features a creamy three-cheese sauce made with cheddar, Havarti, and Gruyere, layered with tangy sour cream and topped with garlicky Panko breadcrumbs. It’s an indulgent, crowd-pleasing dish that’s perfect for family dinners, potlucks, or holidays.
Ingredients
For the Mac and Cheese Base:
- 8 ounces elbow macaroni
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 3/4 cups milk (whole milk works best)
- 1/4 cup heavy cream
- 10 ounces cheddar cheese, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Layering:
- 1/4 cup butter, melted
- 1/3 cup sour cream (full-fat recommended)
- 3 ounces Havarti cheese, freshly grated
- 3 ounces Gruyere cheese, freshly grated
For the Bread Crumb Topping:
- 1/2 cup Panko bread crumbs
- 1 tablespoon butter, melted
- 1/2 teaspoon garlic salt
- 1 tablespoon fresh parsley, minced
Instructions
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil – I use about 1 tablespoon of salt for the pasta water. Cook the elbow macaroni for one minute LESS than the package directions state. This is important because the pasta will continue cooking in the oven, and you don’t want mushy mac and cheese! Drain well in a colander.
While your macaroni is cooking, melt 3 tablespoons of butter in a medium-sized pot over medium heat. Once melted and bubbling, add the flour all at once. Whisk constantly for about 1 minute. It should smell nutty and look like wet sand. This is your roux, and it’s the foundation of your creamy sauce – don’t skip this step or rush it!
Keep that whisk moving and slowly pour in the milk and cream in a steady stream. I like to add it gradually to avoid lumps. Continue whisking and cook over medium heat for another 2 minutes until the sauce thickens and becomes smooth. You’ll know it’s ready when it coats the back of a spoon and doesn’t immediately run off. The consistency should be like thin gravy.
Remove the pot from heat – this is important! If the sauce is too hot, the cheese can seize up and get grainy. Stir in the freshly grated cheddar, salt, and pepper. Keep stirring until the cheese is completely melted and the sauce is smooth and glossy. Take a moment to admire how gorgeous it looks!
Add your drained macaroni to the cheese sauce and stir until every piece of pasta is coated in that luscious cheese. Taste it now and adjust the seasoning with additional salt and pepper if needed. This is your quality control moment!
Pour the melted butter into the bottom of your 2-quart baking dish and tilt it around to coat the entire bottom. This prevents sticking and adds extra buttery flavor. Spoon half of the macaroni and cheese into the dish and spread it evenly.
Here’s where the magic happens! Spread the sour cream over the macaroni and cheese layer. You don’t need to be too precise – just dollop it around and spread gently with the back of a spoon. Then sprinkle the Havarti and Gruyere cheeses evenly over the sour cream. This hidden layer is what makes people go, “Wow, what’s IN this?”
Spoon the remaining macaroni and cheese over the cheese and sour cream layer. Spread it gently and evenly to cover everything. You’re building layers of deliciousness!
In a small bowl, stir together the Panko breadcrumbs, melted butter, garlic salt, and minced parsley until the crumbs are evenly coated and the mixture looks like wet sand. Sprinkle this evenly over the top of the macaroni and cheese. This is going to bake into the most incredible golden, crunchy topping!
Bake for 25 minutes, or until the cheese sauce is bubbling around the edges and the top is beautifully golden brown. If you want extra crunch and color, you can broil it for the last 1-2 minutes.
Notes
- Make Your Roux Ahead: You can make the roux up to 2 days in advance! Just store it in the fridge and reheat gently before adding the milk and cream.
- Room Temperature Matters: Let your sour cream sit at room temperature for 20 minutes before using. Cold sour cream can seize up when it hits the hot pasta.
- Even Layers = Even Baking: Take the time to spread each layer evenly. This ensures everything heats through at the same rate and you get cheese in every bite.
- Don’t Skip the Butter in the Dish: That buttered bottom and the way it travels up the sides during baking creates the most incredible crispy, cheesy edges. Those corner pieces? Pure gold!
- Use a Whisk, Not a Spoon: When making the sauce, a whisk incorporates everything smoothly and prevents lumps way better than a spoon ever could.
- Common Mistake to Avoid: Don’t use skim or low-fat dairy. I know it’s tempting, but the fat content is what makes this creamy and luxurious. This is called Million Dollar Mac and Cheese for a reason – go all in!
- Smart Shortcut: If you’re really short on time, you can use a good quality store-bought Alfredo sauce as your base and just stir in the cheddar cheese. It won’t be quite as good as homemade, but it’s still delicious!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American