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–+ servings

Million Dollar Mac and Cheese

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As creamy and indulgent as mac and cheese can get!
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Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups sharp cheddar, grated
  • 2 cups Monterey Jack cheese, grated and divided
  • 2 cups Gruyere cheese, grated
  • 2/3 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter, melted
  • 1 teaspoon dried parsley

Method
 

  1. Preheat oven to 375°F.
  2. In a large pot of salted boiling water, cook the pasta one minute less than package directions indicate. Drain and set aside.
  3. While pasta cooks, melt butter in a pot over medium heat. Whisk in flour and continue cooking, whisking constantly, for 1 minute.
  4. Gradually whisk in milk. Cook over medium heat, whisking frequently, until thickened, about 4-5 more minutes.
  5. Remove from heat and add cheddar in handfuls, stirring in between. Add 1 cup of the Monterey Jack and stir until smooth and melted. Season to taste with salt and pepper.
  6. Add macaroni to cheese sauce and stir to combine.
  7. Transfer half of the macaroni to a greased 2 qt baking dish.
  8. Top with the remaining grated Monterey Jack and the gruyere cheese. Dollop sour cream over the cheese. Top with remaining macaroni mixture.
  9. In a small bowl, stir together the panko, melted butter, parsley, and a little salt for the topping. Sprinkle over the top of the macaroni.
  10. Bake until sauce is bubbly and top is lightly golden, about 25 minutes. Enjoy!

Notes

The technique of gradually whisking in the milk after cooking the flour ensures a smooth cheese sauce without lumps. This creates a velvety texture that perfectly coats the macaroni, allowing every bite to be creamy and rich.

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