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Creamy Gourmet Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 140 reviews
  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Million Dollar Mac and Cheese Casserole is a rich, creamy, and cheesy comfort food classic elevated with a trio of cheeses—cheddar, Monterey Jack, and Gruyère. The creamy cheese sauce is seasoned with Dijon mustard, garlic, onion powder, and parsley, all baked with a buttery, golden panko breadcrumb topping until bubbly and irresistible. Perfect as a hearty main or side dish, this casserole delivers the ultimate indulgence in every bite.

Ingredients

Scale

Pasta

  • 1 lb cavatappi noodles, or elbow noodles

Cheese Sauce

  • ¼ cup unsalted butter, room temperature
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 1 (12 oz) can evaporated milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • 8 oz cheddar cheese, freshly shredded (about 2 cups)
  • 8 oz Monterey Jack cheese, freshly shredded (about 2 cups)

Topping and Additional Layers

  • 8 oz Gruyère cheese, freshly shredded (about 2 cups)
  • 1 cup sour cream
  • ¾ cup seasoned panko bread crumbs
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Prepare Oven and Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×13 inch casserole dish with cooking spray. Set this dish aside for later use.
  2. Cook Pasta: Boil the cavatappi or elbow noodles according to package directions but reduce cooking time by one minute to achieve al dente texture. Drain the noodles and rinse with cool water to prevent sticking.
  3. Make Roux: In a large skillet, melt ¼ cup unsalted butter over medium heat. Stir in the ¼ cup of all-purpose flour and cook for 1 minute to form a roux that will thicken your sauce.
  4. Form Cheese Sauce: Gradually whisk in 3 cups whole milk and 1 can evaporated milk, stirring constantly until smooth. Add 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, and ½ teaspoon black pepper. Bring the mixture to a simmer and cook until the sauce thickens, approximately 3 minutes.
  5. Melt Cheeses: Remove the sauce from heat and stir in 8 oz cheddar cheese and 8 oz Monterey Jack cheese until melted and smooth. Fold the cooked noodles gently into the cheese sauce; if your skillet is not large enough, transfer to a large mixing bowl to combine evenly.
  6. Assemble First Layer: Pour half of the cheesy noodle mixture into the prepared casserole dish. Sprinkle half of the 8 oz Gruyère cheese evenly on top.
  7. Add Sour Cream: Spread all of the sour cream evenly over the Gruyère cheese layer.
  8. Assemble Second Layer: Add the remaining cheesy noodles on top of the sour cream layer and then sprinkle the remaining Gruyère cheese over the noodles.
  9. Prepare Topping: In a small bowl, mix ¾ cup seasoned panko bread crumbs with 3 tablespoons melted unsalted butter until combined. Evenly sprinkle this mixture over the final cheese layer in the casserole.
  10. Bake: Place the assembled casserole in the preheated oven and bake for 30 minutes until the dish is hot, bubbly, and the panko topping turns a golden brown color.
  11. Rest and Serve: Remove from the oven and let the casserole rest for 5 to 10 minutes to set before serving. This ensures clean slices and a perfect creamy texture.

Notes

  • Store leftovers refrigerated in an airtight container for up to 5 days or cover the casserole dish tightly with foil.
  • Reheat by sprinkling a serving with ½ teaspoon milk and microwaving in 30-second intervals until warm, or reheat in the oven at 325°F covered lightly with foil for 15 minutes, then uncovered for 5 minutes.
  • Make ahead by allowing the casserole to cool to room temperature, wrapping tightly with plastic wrap or foil, and refrigerating for up to 24 hours. Remove and let stand at room temperature for 30 minutes before baking with breadcrumb topping.
  • Use Dijon mustard instead of American mustard for balanced flavor; if unavailable, dried mustard (1 teaspoon) is a good substitute.
  • Always shred your own cheese for best sauce consistency because pre-shredded cheese contains anti-caking agents that can thicken the sauce excessively.
  • Do not overcook the pasta initially; it will finish cooking in the oven and should retain a firm texture.
  • For easy cleanup and stovetop-to-oven cooking, use a large Dutch oven or cast-iron skillet when making the cheese sauce and combining ingredients.

Nutrition

  • Serving Size: 1 cup
  • Calories: 460
  • Sugar: 5g
  • Sodium: 460mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 75mg

Find it online: https://cookesrecipes.com/creamy-gourmet-mac-and-cheese-recipe/