Million Dollar Macaroni Cheese Casserole Recipe 415

MILLION DOLLAR MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Bring a large pot of water to a rolling boil. Cook pasta for one minute less than package directions state. Drain.
• While macaroni is cooking, melt 3 tablespoons of butter in a medium sized pot and add the flour. Cook, whisking constantly, over medium heat for 1 minute.
• Continue whisking and slowly pour in the milk and cream. Cook over medium heat for another 2 minutes until thickened and smooth.
• Remove from the heat and stir in the cheddar, salt, and pepper. Continue stirring until smooth and creamy.
• Add the cooked macaroni to the cheese sauce and stir to coat.
• Taste and season with additional salt and pepper, if needed.
• Pour melted butter into the bottom of a 2 quart baking dish. Spoon half of the macaroni and cheese over the top.
• Spread the sour cream over the macaroni and cheese. Sprinkle with the Havarti and gruyere.
• Spoon remaining macaroni and cheese over the top.
• Stir together the Panko, melted butter, garlic salt, and parsley to make the bread crumb topping. Sprinkle over the macaroni and cheese.
• Bake for 25 minutes or until the sauce is bubbly and the top is as browned as you'd like.
• Serve immediately.

MILLION DOLLAR MACARONI & CHEESE CASSEROLE RECIPE - (4.1/5)

Steps:

• Cook pasta just until al dente according to package directions - don't overcook! Strain and rinse with cold water. Preheat oven to 350°F. Lightly grease a 9x13 baking dish. Set aside. Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings. Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste). Panko topping (optional): Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese. Bake 22 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving. NOTES *You just need enough provolone to cover the 9x13 in a single layer. Typically 8 slices medium provolone or 6 large slices as pictured from Costco. **I find this pasta equally delicious without the panko topping as the Parmesan cheese topping bakes to golden perfection

MILLION DOLLAR CASSEROLE

Steps:

• Cook 1 lb. elbow macaroni and lay half in a 9x13 baking dish.
• Spread the above mixture evenly over the macaroni.
• Layer on the rest of the pasta and pour on 28 oz. Ragu Traditional Spaghetti Sauce. Top with Mozzarella Cheese.
• Refrigerate overnight and take out 4 hours before baking at 350 for 45 minutes.