This mega creamy Million Dollar Macaroni and Cheese Casserole is the only macaroni cheese recipe you will ever want to make!
Make this Macaroni and Cheese Casserole for guests or family (think Thanksgiving!) and they will love you forever! The homemade sauce itself is rich and crazy creamy and the casserole is stuffed with a hidden layer of provolone cheese and sour cream that melts when baked for a ridiculous amount of velvety creamy, cheesy gooey goodness. A million dollar worthy goodness.
Macaroni and Cheese Casserole Recipe Video
I love a hearty pasta from my Classic Lasagna and One Pot Lasagna Soup to my One Skillet Cheesy Penne and Tortellini Al Forno but the most universally adored pasta has to be macaroni and cheese. Just about everyone looooooves macaroni and cheese – forkful after forkful of noodles bathed in rich creamy, cheesy, sauce. Whether it started as a blue box obsession (or if that still remains, I won’t judge you), and advanced to homemade stove top mac and cheese, Buffalo Macaroni and Cheese, One Pot Chili Mac and Cheese or even Taco Macaroni and Cheese, homemade macaroni and cheese in all its varieties – when done right – is one of the most comforting, cravilious foods on the planet.
But have you ever tried a homemade macaroni and cheese recipe and discovered what should be the most silky pasta all too often is runny, dry, bland and disappointing? So, so sad. But not this Million Dollar Macaroni and Cheese Casserole. This baked macaroni and cheese will leave you and your taste buds so, SO happy.
I call this Million Dollar Macaroni and Cheese for a few different reasons – including the surprise filling, which I will get to later – but let’s start with the quick, fool proof, easy, creamy, cheesy, flavorful from scratch sauce that takes just minutes to whip together.
Instead of using just a roux (whisking of flour, butter and milk) to create the sauce, I combined the roux method with evaporated milk whisked with some cornstarch to stabilize all the cheesiness and create incredible silkiness that doesn’t separate or curdle when baked. I then added a plethora of hand picked seasonings for the most flavor infused sauce suitable for Million Dollar Macaroni and Cheese.
And then comes the capital M in Million Dollar Macaroni and Cheese Casserole – the provolone, sour cream filling. The what?! I know it might sound odd, but please trust me. I got this idea when I was day dreaming about my moms Baked Penne which is a marinara based pasta with a layer of provolone and sour cream in between layers of noodles. The best part of the pasta is the creamy, cheesy center, so then I got giddy dreaming about what this filling would taste like cradled in between cheese smothered noodles instead of marinara smothered noodles.
I was so excited, in fact, I whipped up my first go of this macaroni and cheese at 9 PM because I just couldn’t wait any longer. I even told my husband not to brush his teeth because there was true deliciousness coming shortly.
Million dollar deliciousness to be exact.
The provolone melts as the pasta bakes, adding a fresh depth of cheesiness while the sour cream melts, adding a fresh layer of creaminess. This to live for layer of deliciousness blends into each forkful so although you can see the white layer of goodness, its creamy cheesiness just enhances the overall pasta. And when I say enhance, I mean creates the CREAMIEST macaroni and cheese you will ever dive into.
And might I suggest diving mouth first.
What should I serve with Macaraoni and Cheese Casserole?
This Million Dollar Baked Casserole can be a meal in itself, just add some chicken, ham etc. or it is the most epic side to:
- Nashville Hot Chicken
- Oven “Fried” Chicken
- Slow Cooker Barbecue Ribs
- Slow Cooker Beef Brisket
- Beef Brisket Sandwiches
- Philly Cheesecake Sandwiches
- Slow Cooker French Dip Sandwiches
- Thanksgiving Turkey
- Brown Sugar Glazed Ham
- Baked Ham with Cider Maple Glaze
Looking for more Italian recipes?
- Baked Italian Meatballs (and Spaghetti)
- One Skillet Cheesy Meaty Penne
- Sun-Dried Tomato Pasta
- Shrimp Fettuccine
- Skinny Fettuccine Alfredo
- Parmesan Meatballs and Orzo
Want to try this Million Dollar Macaroni and Cheese Casserole?
Pin it to your PASTA, DINNER or CASSEROLE Board to SAVE for later!
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings | servings |
- 1 pound cellentani pasta (may sub rigatoni, penne or macaroni)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 12 oz. can evaporated milk
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1 tablespoon chicken bouillon
- 1 tsp EACH onion pwdr, garlic pwdr, dried parsley, salt
- 1/2 teaspoon pepper
- 1/4-1/2 teaspoon red pepper flakes (optional)
- 4 cups freshly grated sharp cheddar cheese
- 6-8 slices provolone cheese
- 1 cup sour cream
- 1 cup freshly grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 2 tablespoon butter
- 1 tablespoon extra virgin olive oil
Ingredients
Panko Topping (optional)
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- Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.
- Preheat oven to 350 degrees 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 25-30 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.
***I DO NOT RECOMMEND ASSEMBLING THIS AHEAD OF TIME. The pasta seeps up the sauce. Instead, you can prepare the sauce and refrigerate separate from the pasta. Cook the pasta, toss it in a touch of olive oil so it doesn't stick together, and refrigerate. When ready to assemble, warm the sauce (you can do this in the microwave). You might need to add a touch of milk to thin, then proceed as instructed. This prep will make assembly come together quite quickly.
*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. Gouda slices would also be delicious.
***Feel free to swap cheeses for a combination of whatever you have on hand - Asiago, Gouda, smoked cheddar, Monterrey, etc - the possibilities are endless! You can also mix in bacon, ham, etc.
**I find this pasta equally delicious without the panko topping as the Parmesan cheese topping bakes to golden perfection 🙂
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(Lighter) Cheesy Taco Pasta Bake
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Lisa says
Can’t wait to make this but not fond of sour cream. I don’t want to lose the creaminess from it. Would cream cheese be an appropriate substitution? Or anything else you would recommend for a substitution?
Jen says
Hi Lisa, I think cream cheese would be delicious!
Mark says
The best flavored Mac & Cheese I have had. I had one small issue, the sour cream broke. Any thoughts?
Jen says
Hi Mark, I was on a cruise without internet for over a week and I am all sorts of behind but thank you so much for your comment! I’m so happy you loved the flavor of this mac! It is natural for the sour cream to break somewhat but you should still get the creaminess. If it really bothers you then you can try cream cheese. Enjoy!
Cara says
Can you make it a few hours ahead and then just reheat it?? Or will it not work?
Jen says
Hi Cara, it is best fresh, and get’s less saucy when reheated but of course, still delicious :). If you need to make it beforehand, it would be better to prepare without baking, refrigerate, then bake when ready.
Amber says
The recipe doesn’t say how much cornstarch to use. How much have others used?
Jen says
Hi Amber, it is listed in the ingredients under the evaporated milk – 1 tablespoon. Enjoy!
Sandy says
Instead of the sour cream or cream cheese could you possibly use ricotta cheese ? I really would prefer the ricotta if that is acceptable.
This recipe I am sure is very delicious. I will be making it for sure. Thank you for sharing it with us all.
Sandy
Jen says
Absolutely! Enjoy!
Ches says
The first time I made this, I followed the recipe to a “T”. I’ll be honest, I’m really weird, and don’t love stringy cheese. So the layer of provolone and sour cream in the middle was not my favorite. But I have been making it just as basic Mac & Cheese, and it has been a winner! I am now known for “my” Mac & cheese!
Jen says
I’m so happy this is your new go-to Mac and Cheese even without the secret layer! Thanks Ches!
Jackie says
Hi Jen
If I use extra sharp provolone cheese in this recipe, will it be too strong.
Jen says
Hi Jackie, that is tough to say because I think it comes down to personal preference but I think it should be fine because it is just a single layer.
Royal says
I have to make this again. I made it once, and I thought it was good. I keep hoping for that mac and cheesse recipe that makes me remember the food a year later.
I’m never really thrilled with mac and cheese the way others die for it. The best mac and cheese I recall was at a restaurant, Southwest Cafe, in Ct. It was a green chili mac and cheese, with a very pale creamy cheese sauce. Amazing. We haven’t caught that offering again in years. The chef is always cooking different stuff.
I have to try this one again. Your savory recipes are consistent winner.
Jen says
Thanks Royal, I hope this Mac and Cheese stops your hunt! You can certainly add diced green chiles like your restaurant mac and cheese – yum!
Danielle says
I’ve made this recipe several times and it’s by far the best Mac and cheese ever. I want to make this for thanksgiving, but due to prior obligations, i don’t think I’ll have enough time between. Has anyone ever followed the directions up until it goes into the oven, and then instead put it in the casserole crock pot? Do you think this would work or will it be dry? Thanks!
Jen says
Hi Danielle, I’m so please you love this Macaroni and Cheese so much! I have never tried adding it to a crockpot, but I don’t see why it wouldn’t work. Just take care it doesn’t cook on low for too long or it will become mushy. Happy Thanksgiving!
Happiness Rugumamu says
So what’s best. Preassembled or cook and reheat. What’s best?
Jen says
I don’t recommend pre-assembling (see notes), but if you need to then I would make extra sauce so it stays saucy.
Jess says
Hello. What can be used in place of evaporated milk?
Jen says
You can use half and half.
Lamia says
How many ounces of cream cheese would you suggest as a substitute?
Thanks
Jen says
Hi Lamia, I would use 8 oz. Enjoy!
Elizabeth says
I have a question that may sound dumb. I usually use cube chicken bouillon. Is the chicken bouillon in the recipe a powdered version or something like that, found in a jar?
Jen says
Not a dumb question! You can buy bouillon in the cubes or powder and they are the same thing. One bouillon cube equals one teaspoon. enjoy!
Judy Reichert says
Hi this is our favourite mac and cheese recipe. It is very popular with guests, tastes even better as leftovers and freezes great. I ensure we use freshly grated Parmesan cheese and the Panko topping is a nice touch. I make one alteration to the recipe. I use half sharp cheddar and half good quality Gouda cheese.
Jen says
Hi Judy I love hearing this Macaroni and Cheese is a favorite and I LOVE your combo of half cheddar/half Gouda – Gouda is one of my favs!
Nikki Arvanitis says
I used Gouda in the middle layer, this recipe is so versatile.
Nancy says
This recipe was awesome! It will be my go-to recipe for Mac n cheese.
Jen says
I love hearing that, thanks Nancy!
Larue (Ruby) Dean says
Perfect, can this be freezed?
Jen says
Hi Larue, I don’t recommend freezing, sorry!
Amanda says
I made this without the sour cream. I baked it at 350 for 20 minutes and then added a layer of pulled pork and topped that with French’s fried onions and baked for another 15 minutes. AMAZING! This recipe was perfect for that.
Jen says
I am salivating – that sounds like an awesome variations, thanks for sharing Amanda!
Sam says
This sounds delicious! but can I leave out the sour cream (the thought of it in there is throwing me off) and it be creamy?
Jen says
Hi Sam, yes you can definitely leave out the sour cream and the Mac & Cheese will still be creamy. Enjoy!