February 26, 2024
Review RecipeMillion Dollar Mac & Cheese
Ooey gooey and baked to bubbling perfection, this million dollar mac and cheese is the best recipe around.
Jump to Recipe
Table of Contents
- Million Dollar Mac And Cheese Ingredients
- Substitutions And Additions
- How To Make This Million-Dollar Mac And Cheese Recipe
- Troubleshooting this Mac and Cheese Recipe
- How To Serve
- Storage
- Why We Love This Recipe
- Frequently Asked Questions
- More Recipes You’ll Love
- Even More Easy Recipes
- JUMP TO RECIPE
- Even More Recipes You’ll Love
Supremely ooey-gooey, this million-dollar mac and cheese are the stuff dreams are made of. The ultimate in comfort food with three different kinds of cheese and a crunchy panko topping, you can’t find a better mac and cheese recipe.
Million Dollar Mac And Cheese Ingredients
If you’re looking for a mac and cheese dish that’s worth its weight in gold, million-dollar mac and cheese is definitely worth a try.
This decadent dish is the perfect combination of creamy, salty, and savory flavors that will leave your taste buds feeling indulged.
Made with a combination of gooey cheddar and parmesan cheeses, crispy bacon, and a breadcrumb topping, million-dollar mac and cheese provides a contrasting texture in every bite.
You’ll need:
For The Mac And Cheese:
- 1 (16-ounce) box of cavatappi noodles
- 2 cups of whole milk
- 2 cups of half & half
- ¼ cup plus 2 tablespoons of unsalted butter, room temperature
- ¼ cup of all-purpose flour
- 2 cups (8-ounce block) of shredded sharp yellow cheddar cheese
- 2 cups (8-ounce block) of shredded Monterey jack cheese
- 2 cups (8-ounce block) of shredded Gruyère cheese
- 1 cup of sour cream
- 1 tablespoon of Dijon mustard
- 2 teaspoons of seasoning salt (I use Lowry’s)
- 1 teaspoon of dried parsley
- ½ teaspoon of black pepper
For The Topping:
- 1 cup of panko bread crumbs
- 3 tablespoons of unsalted butter, melted
- 1 teaspoon of dried parsley
- ½ teaspoon of kosher salt
PRO TIP:
You can use all whole milk OR all half & half in this recipe if you would like. The all half & half version will be very rich and indulgent.
Substitutions And Additions
CHEESE: If you can not find Gruyère cheese in your local store, you can substitute Swiss cheese in its place. They are very similar, and both go very well with sharp cheddar cheese.
We do not recommend using pre-shredded cheese as it won’t melt as well. Opt for block cheese and grate it yourself.
PASTA: I like to use cavatappi noodles for this dish, but you can substitute penne or mostaccioli rigatti.
These are all short kinds of pasta that are sturdy and can hold up to this very hearty cheese sauce. Noodles like elbows and shells are just too delicate for this dish.
BACON: Adding small pieces of crumbled bacon to mac and cheese is always a good idea.
TOPPING: Add a sprinkle of parmesan cheese for even more cheesy goodness.
SPICE: Add a bit of spice to this already amazing dish. A dash of hot sauce, a sprinkle of cayenne pepper, or red pepper flakes would all work.
You could also try mixing jalapeno jack cheese into your cheese mixture to kick up the heat.
How To Make This Million-Dollar Mac And Cheese Recipe
This indulgent mac and cheese recipe consists of cooking the pasta and the sauce before combining them together.
Spread the mixture in a baking dish and top with plenty of decadent toppings before baking in the oven until nice and gooey.
STEP ONE: Preheat the oven to 350°F. Using a pastry brush, in a 4-quart casserole dish, butter the bottom and up the sides of the dish with two tablespoons of room-temperature butter. Set aside.
STEP TWO: In a large stockpot, boil your cavatappi noodles for eight minutes or only until al dente.
Since the pasta will continue to cook in the oven, you don’t want it to become mushy.
To check if pasta is al dente, taste a piece after the minimum suggested cooking time.
It should be firm, offering a bit of resistance when bitten, but not hard or crunchy.
Visually, al dente pasta appears slightly translucent with a tiny white dot at the center, indicating a slightly uncooked core that will continue to cook from residual heat.
Once cooked, drain the noodles and return them to your stockpot.
OUR RECIPE DEVELOPER SAYS
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
STEP THREE: While your noodles are boiling, start your cheese sauce. In a large saucepan, on medium-high heat, melt your remaining quarter cup of butter.
Add the flour and whisk until all the flour has been incorporated with the melted butter and gets light brown in color.
When making this roux (butter and flour mixture), ensure the flour is fully incorporated into the melted butter before adding the liquid.
This helps prevent lumps.
STEP FOUR: While whisking your butter and flour, slowly pour in your whole milk and half & half.
Make sure you whisk constantly to ensure that you do not have any lumps in your cheese sauce.
STEP FIVE: Add your Dijon mustard, seasoning salt, dried parsley, and black pepper to your milk mixture.
Continue to cook your sauce for six to eight minutes and whisk to make sure that you do not burn your milk mixture.
STEP SIX: Once the milk mixture has thickened, turn off the heat and add your shredded sharp yellow cheese and shredded Monterey jack cheese.
You will not want to add your cheese all at once, but in one cup portions at a time so that as you whisk it in, you are creating a smooth cheese sauce.
STEP SEVEN: Once all your sharp yellow cheddar and Monterey jack cheese are incorporated and your sauce is smooth, pour it into your stockpot with your cooked macaroni. Stir to coat evenly.
STEP EIGHT: Spoon half of the macaroni noodles into your prepared casserole dish.
Sprinkle, in an even layer, 1½ cups of your shredded Gruyère cheese on top of the macaroni.
Next, you will want to dollop your sour cream over the top of your shredded Gruyère cheese and smooth it out into an even layer of sour cream.
STEP NINE: Add the remaining cheesy noodles to your casserole dish and top evenly with the remaining half cup of shredded Gruyère cheese.
STEP TEN: In a medium-sized bowl, combine all of your topping ingredients so that they are mixed well.
STEP ELEVEN: Evenly sprinkle this topping mixture over your mac & cheese mixture.
STEP TWELVE: Bake your million-dollar mac & cheese for 30 minutes or until it is golden brown and the cheese sauce is bubbly.
Keep a close eye on the mac and cheese while it’s baking. Oven temperatures can vary, so start checking a bit before the suggested baking time is up.
STEP THIRTEEN: Once baked, allow your million-dollar mac and cheese casserole to rest on the counter for 10 to 15 minutes before serving.
This helps the cheese sauce to set a bit and makes serving easier.
Troubleshooting this Mac and Cheese Recipe
My sauce has lumps in it – The process of making the cheese sauce requires careful attention.
Make sure to whisk the flour and butter mixture while slowly pouring in the milk and half & half.
This step is crucial to avoid lumps in the sauce. Also, the cheese should be added gradually to create a smooth sauce.
You can fix it by whisking it vigorously over low heat, which can help melt any lumps and break them up.
If the lumps persist, consider transferring the sauce to a blender and blending it until smooth, but remember to do this in small batches and be careful as the sauce will be hot.
As a last resort, you can strain the sauce through a fine-mesh sieve to remove any remaining lumps, resulting in a smooth sauce, although you might lose some volume in the process.
My pasta is overcooked (too mushy) – The recipe emphasizes that the pasta should be cooked to al dente.
This means it should still have a slightly firm texture. Overcooking the pasta leads to a mushy final product.
My cheese didn’t melt properly – It’s important to note that pre-shredded cheese is not recommended as it often contains preservatives that can interfere with the melting process.
My sauce is too thick – If your cheese sauce becomes too thick, you can thin it by adding a bit more milk.
Add the milk a little at a time, stirring well after each addition, until you reach your desired consistency.
How To Serve
Whether you’re serving it as a main dish, a side, or a component in another meal, this million-dollar macaroni and cheese casserole is best served hot for that ooey-gooey cheesy goodness.
This versatile dish, with its creamy texture and rich blend of cheeses, can be the star of a meal or play a supporting role, blending harmoniously with a variety of flavors.
A crisp, fresh side salad (or Caesar salad) provides a light, refreshing contrast to the rich, creamy mac and cheese.
The smoky flavor of grilled vegetables or the caramelized sweetness of roasted vegetables can complement the creamy mac and cheese beautifully. Our roasted potatoes or roasted broccoli would make excellent choices.
The robust flavors of grilled steak or BBQ pulled pork (or pulled chicken) go great with rich mac and cheese.
Don’t forget a loaf of garlic bread or pull-apart garlic bread to mop up the cheese sauce on your plate.
MORE MAC AND CHEESE RECIPES
We love mac and cheese around here. Check out our other recipes and decide which one you like the best! Try our crockpot mac and cheese and our chili mac for two solid choices.
Storage
This is a great meal to keep in the freezer for a busy night. Or even better, make two and enjoy one while saving the other one until later.
MAKE AHEAD: This million dollar mac and cheese recipe can be prepared in advance, making it a convenient option for busy days.
To do this, follow the recipe up until the point of baking. Once you’ve assembled the mac and cheese in the baking dish, allow it to cool completely.
Then, cover it tightly with plastic wrap or aluminum foil and refrigerate.
IN THE FRIDGE: Leftover mac and cheese can be stored in the refrigerator for up to three days.
Make sure to let the dish cool completely before transferring it to an airtight container.
To maintain the best quality, try to store the leftovers in a single, shallow layer rather than stacking them, as this can help the mac and cheese cool and reheat more evenly.
IN THE FREEZER: If you want to freeze the mac and cheese, let it cool completely after cooking, then transfer it to a freezer-safe container or heavy-duty freezer bag.
It can be stored in the freezer for up to three months.
REHEATING: There are several ways to reheat the mac and cheese. If you’re reheating a single serving, the microwave is a quick and easy option.
Place the mac and cheese in a microwave-safe dish, and cover it with a microwave-safe lid or microwave-safe plastic wrap.
Heat it on medium power for 1-2 minutes or until heated through, stirring once or twice for even heating.
If you’re reheating a larger amount, you can use the oven.
Preheat the oven to 350°F (175°C), cover the mac and cheese with aluminum foil to prevent it from drying out, and bake for 20-30 minutes or until heated through.
If the mac and cheese was frozen, make sure it has been thawed in the refrigerator overnight before reheating.
Why We Love This Recipe
ULTRA-CHEESY: This recipe boasts an abundance of creamy, gooey cheese, creating a luscious and indulgent mac and cheese that’s every cheese lover’s dream. It’s the ultimate comfort food.
RESTAURANT QUALITY: The combination of high-quality cheeses and seasonings in this recipe results in a flavor profile that rivals what you’d find in a top-notch restaurant.
EASY TO PREPARE: Despite its gourmet taste, this mac and cheese is surprisingly easy to make. The straightforward instructions and readily available ingredients ensure that you can whip up this delicious dish with ease.
Cheese lovers rejoice, this million-dollar mac and cheese with its delicious cheese sauce and panko crumbs on top will undoubtedly become your favorite mac and cheese recipe.
Frequently Asked Questions
Can I prepare this recipe in advance?
Yes, you can prepare mac and cheese up to the point of baking and then cover and refrigerate it for up to a day in advance. When you’re ready to serve, bake it as directed, adding a few extra minutes to the baking time since it will be starting from a colder temperature.
Can I freeze this macaroni and cheese?
This easy mac and cheese recipe can be frozen for up to three months in an airtight container.
How do I spice up my mac and cheese?
Adding some hot peppers such as jalapeños, a dash of red pepper flakes or cayenne pepper, or a spicy cheese would be great ways to make your dish spicier.
Why did my cheese not melt properly?
If you are using pre-shredded cheese, it comes coated with a preservative. It is best for this recipe to shred your own cheese.
What can I serve with mac and cheese?
Mac and cheese pairs well with a variety of dishes. You can serve it with a side salad, roasted vegetables, or grilled chicken for a complete meal. It also makes a great side dish for BBQ or grilled meats.
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Million Dollar Mac and Cheese
Ooey gooey and baked to bubbling perfection, this million dollar mac and cheese is the best recipe around.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Ingredients
Mac and Cheese
- 16 ounces Cavatappi noodles
- 2 cups whole milk
- 2 cups half & half
- ¼ cup unsalted butter, room temperature (plus 2 tablespoons)
- ¼ cup all-purpose flour
- 2 cups sharp yellow cheddar cheese, shredded (8-ounce block)
- 2 cups Monterey jack cheese, shredded (8-ounce block)
- 2 cups gruyère cheese, shredded (8-ounce block)
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons season salt, I use Lowry’s
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
Topping
- 1 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Using a pastry brush, in a 4-quart casserole dish, butter the bottom and up the sides of the dish with the 2 tablespoons of room temperature butter. Set aside.
- In a large stockpot, boil your cavatappi noodles for 8 minutes. Once cooked, drain them and return them to your stockpot. While your noodles are boiling, start your cheese sauce.
- In a large saucepan, on medium-high heat, melt your remaining ¼ cup of butter. Add the flour and whisk until all the flour has been incorporated with the melted butter and gets light brown in color.
- While whisking your butter and flour, slowly pour in your whole milk and half & half. Make sure you whisk constantly to ensure that you do not have any lumps in your cheese sauce.
- Add your Dijon mustard, season salt, dried parsley, and black pepper to your milk mixture. Continue to cook your sauce for 6 to 8 minutes and whisk to make sure that you do not burn your milk mixture.
- Once the milk mixture has thickened, turn off the heat and add your shredded sharp yellow cheese and shredded Monterey jack cheese. You will not want to add your cheese all at once, but in 1 cup portions at a time so that as you whisk it in, you are creating a smooth cheese sauce.
- Once all your sharp yellow cheddar and Monterey jack cheese is incorporated and your sauce is smooth, pour it into your stockpot with your cook and drained noodles. Stir to coat evenly.
- Pour half of your cheesy noodles into your prepared casserole dish. Sprinkle, in an even layer, 1½ cups of your shredded gruyère cheese.
- Dollop your sour cream over the top of your shredded gruyère cheese and smooth it out into an even layer.
- Add the remaining cheesy noodles to your casserole dish and top evenly with the remaining ½ cup of shredded gruyère cheese.
- In a medium-sized bowl, combine all of your topping ingredients so that they are mixed well. Evenly sprinkle this topping mixture over your mac & cheese mixture.
- Bake your million dollar mac and cheese for 30 minutes or until it is golden brown and the cheese sauce is bubbly.
- Once baked, allow your million dollar mac and cheese to rest on the counter for 10 to 5 minutes before serving.
Notes
- You can use all whole milk OR all half & half in this recipe if you would like. The all half & half version will be very rich and indulgent.
- Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
- It’s best to grate your own cheese rather than use the pre-grated version in the bag. That’s because it usually has a preservative on it, which means it doesn’t melt as well.
Nutrition
Calories: 871kcal | Carbohydrates: 58g | Protein: 37g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1320mg | Potassium: 430mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1616IU | Vitamin C: 1mg | Calcium: 944mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Gloria says
This is so rich and creamy!!!
Michelle says
LOVE LOVE LOVE. Try this recipe 100%
Debbie Holman says
Yes I love to add bacon to our Mac & Cheese.
Sharon Bailey says
I use elbow Mac
Teresa Hoag says
Love it. Mac and Cheese is at every get together. Will make this for our next one.
Vicky Rowland says
I have never before but will be trying this recipe! Bacon? Of course, on/with everything. Lol!!
Thank you for sharing!
Laura Yarzebinski says
I always use regular macaroni when I make Mac & cheese it’s always a side. This sounds so creamy with the whole milk, half & half, sour cream and different cheeses!
Cathy says
I love Mac and Cheese and this looks like I will have to make it this weekend! We serve Mac and Cheese as a main course with a salad on the side. Thanks for this awesome recipe!
Diane Alderson says
My answer to the question of Have you ever made million dollar Mac and Cheese is no I have not.
Virginia Baumann says
I used shells macaroni to make the Mac and cheese. I also mixed a two can of chili to make chili Mac. It was so delicious that I shared it with other people in my apartment complex.
Pam Farley says
My family loves a super cheesy recipe and this one sounds great. We make it into a main dish by adding a protein source and vegetables, typically tuna and peas.
Elaine Kersey says
I would use shells.
Sabrina Lafleur-Lintz says
This recipe is the best I can’t wait to make this dish for my family
Sabrina Lafleur-Lintz says
I use elbow macaroni when I make Mac and cheese. I will use stronger short pasta from now.
Sharon says
This looks and sounds sooooooo delicious! I typically use elbow macaroni for my Mac and cheese. However, I will be using a heartier noodle from now on! I like to pair my Mac and cheese with sweet and sour meatballs. Keep up the great work. I love all your recipes!
Melissa B Mitchell says
I have never made this, but definitely will soon! I love spicy Mac and cheese so will add some hot sauce to it!
Victoria says
I haven’t made this recipe yet, but it looks so good. Will give this a try next week and will add bacon.
Tina Gascon says
I love making Mac and cheese I use all kinds of shaped noodles but prefer the Macaroni noodles best.
I Don’t like my Mac and cheese spicy .
I love it made in a crack pot and very creamy ,
Carol Mommsen says
Am very proud of my Mac & Cheese
Which has evolved from my late Gran to my Mom and now to me !?
Patricia Dominguez says
The Best recipe for family weekends, thank you!
Paul Kruger says
Mac and cheese is a side dish
Paul Kruger says
Mac and cheese is a great side dish. It adds balance to the meal
Suzee Bee says
I use small elbow macaroni for my very simple, four ingredient Mac and Cheese recipe! I don’t like a whole bunch of stuff in Mac and Cheese nor do I like spending a lot of time making it. I do love the website … and have made many other recipes from it!
Andrea says
This looks great – I can’t wait to try it. I like to use medium shells – to hold all that cheesy goodness!
Jenny says
I have made this for years. It’s SO yummy! I usually use penne noodles instead, though. Delicious!
Cindy Hittle says
Mac and cheese as a side dish. If there are leftovers then it is lunch for the next day. I like using cavatappi pasta.
Melissa says
Ever since my sister made mac and cheese for Thanksgiving one year, it’s a staple with our turkey and dressing 😉
Bonnie Phifer says
I love shells for Mac and cheese but I am going to try the shells in this recipe.
Bonnie Phifer says
I love shells for Mac and cheese.
Kelly Kardos says
I’ve never made million dollar Mac & cheese/but it looks 5 stars!! I use elbow macaroni
Charlotte says
We like mac and cheese as a main dish.
Mary says
I definitely serve mac and cheese with bacon! The more bacon the better!!!!
Sarah says
This looks delicious! My favorite noodles to use when I make homemade mac and cheese is cavatappi because the ridges on the noodles help hold onto the sauce!
Candace says
We use elbow Macaroni for our main meal of Mac and Cheese.And sometimes a small salad on the side.
But any Mac an Cheese is good.
Wanda Hendrick says
I use rotini pasta when I make macaroni and cheese. I plan to make this Million Dollar Mac and Cheese this weekend. Thank you for the recipe.
Jeannette Shields says
Macaroni and cheese is my favorite. I use my mother’s recipe that uses Vermont Cabot extra sharp cheddar cheese because we are from Vermont. That is the only cheese we use. And, because we are farmers, we use nothing but real butter (again, from Cabot) and whole milk. My mother would make it as the main meal, as do I. The only change I make from hers is I bake it with croutons instead of bread crumbs that are widely used. In a pinch, I use thin spaghetti noodles, but most of the time I use elbows.
Andrea says
I love cavatappi noodles for macaroni and cheese!
Debra says
This recipe sounds so good! I always use pasta that will keep the cheesy part sticking to it , like cavatappi. Any pasta with ridges should work well. I don’t like adding a bunch of extras to my mac and cheese, one reason this recipe sounds so good.
Melissa says
I have never tried this but omg I am going too!!! Looks amazing!!!
MrsKnotts says
Mac and Cheese is a main dish when I add hamburger, or chili, or tuna with peas.
Mac and Cheese is a side dish when the main course is a Gourmet salad.
The Million Dollar Mac and Cheese looks delicious!
MrsKnotts says
Mac and Cheese is a main dish when I add hamburger, or chili, or tuna with peas.
The Million Dollar Mac and Cheese looks delicious!
Carol Whitfield says
I haven’t tried this recipe but can’t wait mmmmm
Larissa says
This recipe looks and sounds so delicious!! I can’t wait to make this with my famous meatloaf. My family and I love baked mac and cheese with meatloaf and broccoli or side salad. Also great as a meal on its own.
June swanson says
Delicious Mac and Cheese!
Heather B says
Can’t wait to try this recipe!!! Mac and cheese is a whole meal if it’s made right. I add seafood or buffalo chicken sometimes.
Sue Guest- Bearden says
When I make Mac and cheese I use whatever type of pasta I have at home. It makes it fun and not boring. Max and cheese is a side dish for us. ❤️
Julie says
I actually enjoy using the rotini noodles in my Mac & Cheese. My grandkids love it!
Vina Waters says
I serve this Mac and cheese with meatloaf, green beans,honey carrots and rolls.
Nancy Campbell says
I’ve never made Million Dollar Mac n Cheese before, but it looks amazing so I will give it a try!
Lori Scoggins says
OMG!!! We have to make this!!!!
Connie says
Looks delicious! Where can I find those type of noodles?
Layne Kangas says
Hi, Connie – they’ll be in the pasta aisle with the other types of pasta. Enjoy!
Judy says
I use elbows.
Deborah J Matulich says
What shape of pasta do you use for your mac and cheese? Elbow or Shell
Do you like to serve your mac and cheese with bacon? Sometimes, crisp
Is mac and cheese a side or a main dish for your meals? Can be both
Have you ever made million dollar mac and cheese before? Not yet, maybe this weekend
Do you like to make spicy mac and cheese? I haven’t tried that yet. What spices do you use?
What do you serve with mac and cheese? If main dish a hearty soup and salad.
Have you ever made homemade million dollar mac and cheese before? Same answer as above.
Mary T Morris says
I absolutely love Mac and cheese! The cheese, the better! I remember my Mom making Mac and cheese when I was growing up. She always put breadcrumbs and tomatoes in hers. My all-time favorite! I wish I could get my hubby to eat Mac and cheese, he would love it too!
j. cannaday says
Occasionally, I have mac and cheese as a main dish, but usually as a side dish. With this recipe, it would definitely be the main dish, served with a salad maybe and garlic toast.
Donna Martin says
I usually have Mac and Cheese as a main dish.
Donna Martin says
I love Mac and cheese with tuna or bacon bits.
Ilia Marcella says
Is mac and cheese a side or a main dish for your meals?
Side. But this recipe it’s marvelous as a main. I’m dying to try it!!
Christyne says
Looks amazing. Would love to try this with shells.
Cathy says
The recipe looks delicious. I can’t wait to make it. I like to use elbow macaroni in my mac and cheese. I would change the sharp cheddar cheese to mild cheddar cheese.
Michelle says
I’ve never made this before, but am looking forward to it. Excited to top it with bacon and serve with a side of crusty garlic bread.
jackie says
Love this, so easy to follow directions. I am going to make this for my next family meal! Then share it with friends at work!
Haley N. Hodges says
Contest: I love to add steamed broccoli and chicken with my Mac & cheese. My kids love it as either a side dish OR a main dish
Patrice says
Mac and Cheese is a side dish in our home. However, when it’s good enough, it can be eaten as a main dish because that’ll be all you want when it’s delicious 😂.
Mark Scott says
Well it lives up to it’s name, no packet Mac & cheese again, nobody would eat it after trying this.
Lilia Z says
I haven’t tried this recipe yet, but will be trying it out soon. There are many types of pasta shapes I’ve used in homemade Mac and cheese including: Fusilli, Penne, Shells, Cavatappi, and of course elbow. It depends on what the kids are in the mood for.
Karen says
This would be fantastic with bacon!
Michelle says
I haven’t made this yet but it looks so good!
Sarah Skaggs Bell says
This looks wonderful!!!!! Hope to try it soon!!!! Thanks!!!!!
Sarah Skaggs Bell says
This looks wonderful!!!!! Hope to try it soon!!!! Thanks!!!!! Bacon might be good to put on top!!!! Also have Garlic Bread with it!!!
Donna @ Modern on Monticello says
Mac-and-cheese is one of my favorite comfort foods. Now that the kids are grown we no longer make any of the box versions and they prefer wonderful recipes like this one instead. Pinned this one to try out soon. I will also be featuring this post this week at the party. Thanks for sharing. #HomeMattersParty
Charlie says
I’ve been experimenting with different Mac n cheese recipes lately and I’m currently half way through making this for dinner tonight. I just finished the roux and cheese mix and added the cavitappi…it’s already to die for! Can’t wait to finish layering it up with the Gruyère and sour cream and Pablo topping. I sautéed some lump crabmeat with garlic butter and old bay for those in my family who wish to add on and I’m serving with stuffed clams. I also got some fresh sliced sourdough panini bread to make Mac grilled cheesesteaks with our leftovers!!
Angelina says
I’ve been searching for the best breaded mac and cheese and finally found it. This recipe is amazing. I made it for the first time today for a work Christmas party and it was gone within minutes! Some were upset cause they heard how great it was and wasn’t able to get any it went so fast! I would definitely recommend. This is going to be my new go-to recipe each and every time!
Blanca says
Can this dish be made a day before serving?
Layne Kangas says
Hi, Blanca – you can make it ahead of time if you’d like, then bake just before serving. Enjoy!
Amy says
I haven’t made this yet but am looking forward to it! My question is: would it be just as good without the sour cream? My MIL really dislikes sour cream.
Layne Kangas says
Hi, Amy – we haven’t tested it without the sour cream so I’m not sure if it would change the consistency. It’s not an overpowering flavor in the recipe. Enjoy!
Deonne poon says
Looking foward to making your mac+ cheese yum
Natasha Mairs - Serenity You says
I love mac and cheese and this one looks amazing!!!
Rachel says
Can you provide more instruction for freezing this meal? Do you fully cook it first, then freeze? Do you have to fully thaw then bake with normal baking instructions?
Layne Kangas says
Hi, Rachel – I would follow the recipe and then freeze. I would thaw overnight in the fridge and bake according to the instructions when ready to serve. Enjoy!
Steve Ney says
I made it for my Birthday and the whole family loved it. I used Swiss in place of Gruyère. It was cheesy and delicious.
Kaitlyn says
I’ve tried several mac and cheese recipes, and this one is the best. My new go to! Took it to a family pot luck and had several people ask me for the recipe. I normally have to add more seasoning to recipes, but I followed this one exactly.