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 One Pot Lasagna Soup to my One Skillet Cheesy Penne 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.
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, Thanksgiving Turkey, Brown Sugar Glazed Ham and Baked Ham with Cider Maple Glaze and the list goes on and on!
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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)
| Rate this recipe! |
- 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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Kary Hines says
I am making a double batch of this today for about 30 high school Varsity football players!!! We are having burgers and hot dogs and i saw this and had to add it to the mix. I can’t wait to try it and know the boys will love it!!!! Thanks so so much.
Jen says
Hi Kary, sorry for the delay, I have been swamped with everything Thanksgiving 🙂 It sounds like you are the hero to the varsity football team with such a delicious feast! I love that you are going above and beyond to make this for them along with the burgers and hot dogs! I hope they absolutely loved the mac and cheese and that you will be making it again and again!
Jada says
Hi there!
Do you think you could make this ahead if you kept the noodles and sauce separated until ready to bake ? Trying to make thanksgiving go as seamless as possible . Thanks in advance !
Jen says
Absolutely! I think that would work great! Happy Thanksgiving!
Kim says
Glad I came across this. I’m making it for Thanksgiving. I can’t wait to try it.
Thanks!
Jen says
You are so welcome Kim, I hope it was a huge hit! Happy belated Thanksgiving!
Laurie says
Do you think this will work with rotini as a substitute pasta?
Jen says
Hi Laurie, I think that would be fine but definitely try the Cellentani when you get a chance!
Crystal says
This is THE best mac & cheese EVER! My husband said that this is the kind of recipe that gets you invited back. My new go-to and I’ll be making it again for Christmas!
Jen says
LOL! I love that comment! I am thrilled it is your new go-to and favorite enough for Christmas too! Thanks so much Crystal!
LaTia Cage says
I am CONVINCED that there isn’t anything you make that I won’t like. This is a late post, I made this recipe after the dinner rolls recipe for Thanksgiving and it was scrumptious! Mac N Cheese is big in my family (6 kids) and this was definitely a huge hit! I rave about your site any chance I get!
Love your recipes, there is an immense amount of flavor in every one of them!
Jen says
You are awesome LaTia, I LOVE your comment so so much, thank you! I am thrilled you loved the rolls and the mac and cheese and everything else you have tried! It sounds like we are foodie kindred spirits 🙂 Thank you for making my recipes and for sharing my site with others! I hope you have a very happy holiday season!
Happiness says
Taking this to a potluck tomorrow should I put it in the fridge or leave it out
Jen says
It should be refrigerated. Have fun!
Sunny says
Just made this today and it is inexplicably delicious. I used vegetarian bouillon instead of chicken and mozzarella cheese instead of provolone. Never going back to regular macaroni and cheese again- thank you so much!!
Jen says
Hi Sunny, I love your term “inexplicably delicious” – thank you and the mozzarella sounds like a delicious substitute! So happy this has won you over!
LLP143 says
I have been on a never ending hunt for the ultimate mac & cheese recipe for years. I believe I may have found it with this one, making this tonight as a side to a crockpot pot roast I’ve had cooking since 10am this morning. Still putting together my Christmas dinner menu, hoping to add this to the menu. Will keep you posted and am super excited to try this out!
Jen says
I am so sorry for my delayed response as I have been super behind with the holidays, but thank you so much for taking the time to comment! I truly hope your hunt for the ultimate mac and cheese has ended!
Chloe says
This looks absolutely delicious, and I am planning on having this for Christmas tomorrow. With splitting Christmas up between two families and having a crazy day, I was wondering if it would be okay to make it now, refrigerate it overnight and then bake it before eating tomorrow? My Do you think the consistency would still be good, or should I just wake up and make it in the morning?
Jen says
Hi Chloe, sorry I was on vacation and just now seeing this. I hope it turned out okay and that you had a very Merry Christmas!
Cristyne says
Hi Jen,
I’ve been experimenting with mac & cheese ever since I started making it on my own. I guess I was somewhere between 8-10 years old. Of course as I got older the more creative I got. I love your recipe & I can’t wait to be able to try it. This is going to be a really strange question because I’m just an odd duck so to speak lol
My only problem is the dijon mustard. I’m highly allergic to it, so is there some way to substitute the mustard (I can’t have any type, because it’s the seed itself I’m allergic to) or can I just omit it altogether without it being an issue?
Jen says
Hi Cristyne, I hope after making mac and cheese since you were 8 that this one does not disappoint – that is super impressive:)! I would just leave the Dijon out and not try and substitute it – there are enough seasonings going on that it will still be delicious. Enjoy!
Kristie says
Hi! I am so excited to have come across your million dollar mac n cheese:) we have a pot luck lunch at church tomorrow. I am thinking of trying this in the crockpot! ! I don’t know if you will see this message today but if you do would you happen to already know if it would work ok in the crockpot? 🙂
Jen says
Hi Kristie, sorry I am just now seeing this. I would have said I wouldn’t prep it in the crockpot but you could try keeping it warm in the crockpot. How did it end up going?
Linda says
Could this be somehow made “gluten free”?
Jen says
Hi Linda! If you skip the panko topping and use gluten free pasta and gluten free flour. Good luck!
Mathew Eapen says
When you say salt do you mean kosher salt or regular iodized salt.
Also when you transfer the pasta over to the cheese sauce do you just scoop it out or do you drain and rinse? Thanks!!
Jen says
Hi Matthew, I mean regular table salt. You will want to drain your pasta before adding it to the cheese sauce – no need to rinse though. Hope this helps. Enjoy!
Cristina says
I really would like to make this recipe, but I don’t like sour cream and do not keep it in the house. Could you do a layer of cottage cheese instead? Have you tried this? I wonder if it would be too lumpy.
Jen says
Hi Cristina, if you like cottage cheese, then I think it would be great with it! I haven’t personally tried it but I imagine it would be similar to ricotta in lasagna. Let me know how it turns out!
Al says
Best. mac. ever. Period. I’ve hunted high and low & I finally found you. Just wow. Creamy, dreamy and so easy!! Thank you soooo much for this keep for life recipe. The one and only!! I could go on!! ❌⭕❌⭕❤❤❤❤
Jen says
Awesome Al! I am thrilled you finally found your one and only mac and cheese, that makes me so happy! Thank you for taking the time to comment!
Linda says
Jen this was so good! I usually save Mac and Cheese for a special once a year treat. My grandson was visiting and he is worthy of this treat. Two questions for you. Will this freeze well and what is the best way to reheat once refrigerated and after freezing. Thank you for sharing this wonderful recipe.
Jen says
Hi Linda! I’m glad our grandson came in town so you could make this 🙂 Unfortunately, I don’t recommend freezing this – the texture will get funky and separate. I guess you are going to have to eat it for breakfast, lunch and dinner 🙂
Linda says
Hi Jen
I made your beef stroganoff. Delicious! Even though I am constantly on food websites and blogs I have never taken the time to write to the author until now. It has been raining like crazy in Southern California so tonight I told my husband I would be making Smothered Baked Chicken Burritos. This is so much fun. I plan on trying them all. Which recipes are your reader’s favorites? I just found you, thank goodness, this week. I thank you from the bottom of my heart for sharing. I have worked with renal failure patients for many years. After reading your bio I was so impressed that you survived all that you must have gone through. God bless you and keep that positive attitude. It really does make a difference in the outcome. Thanks again! Oh, and I guess if the chef tells me I have to eat all that luscious mac and cheese I will have to force myself to comply. Will the stroganoff freeze well?
Linda
Jen says
Hi Linda, thank you so much for taking the time to write and for your kind words! and more importantly, thank you so much for all your work with renal failure patients! I am sure you are a hero to many with your kindness and encouraging words. I am so happy you loved the beef stroganoff, it is one of our comfort food favs 🙂 I haven’t personally frozen it but I think it should freeze well as the sour cream is mixed with teh sauce and isn’t the main ingredient. As far as readers favs, there are so many categories/types of foods to choose from, but here are a to few, I hope you love them!
https://carlsbadcravings.com/best-slow-cooker-french-dip-sandwiches/
https://carlsbadcravings.com/cheesy-taco-soup-recipe/
https://carlsbadcravings.com/chicken-in-coconut-mango-verde-sauce-recipe/
https://carlsbadcravings.com/chili-lime-chicken-tacos-with-grilled-pineapple-salsa/
https://carlsbadcravings.com/easy-one-pot-lasagna-soup/
https://carlsbadcravings.com/slow-cooker-salsa-verde-honey-lime-chicken-recipe/
https://carlsbadcravings.com/slow-cooker-barbecue-ribs-recipe/
https://carlsbadcravings.com/philly-cheesesteak-sandwiches-recipe/
Katie says
Hi! I have been eyeing this recipe for a while and finally decided to make it. I realized I only have plain and seasoned breadcrumbs though. Will these work or do I need panko because I really want that crispiness!
Jen says
Hi Katie, Panko is the only breadcrumb that will deliver that level of crispiness 🙂
Shannan says
I have tried so many mac and cheese recipes looking for one that actually tastes delicious and I finally found it. I made this yesterday for my son’s birthday and EVERYONE raved about it and is demanding the recipe. Thanks for finally ending my search for a delicious mac and cheese.
Jen says
I’m so happy the search is over Shannan, thank you! And please tell your son Happy Birthday from me!
Michelle Passos says
This looks incredible. I can’t wait to try it! But I’d also love the recipe you mentioned for your moms marinara pasta with provolone and sour cream!
Jen says
Thank you Michelle! I haven’t posted my mom’s recipe yet but I need to! Check back in a few weeks for it 🙂
CHEESE GIRL says
JEN!!!!! Couldn’t even tell you the exact search query that brought me to your blog and this recipe. All i can tell you is WOWZA. I am a HUGE cheese aficionado, and, ergo, a big time mac & cheese snob. I critically assess every “best mac &c cheese” list that comes out of my hometown (Toronto) and just can’t figure out why even the best restaurants can’t seem to nail my fave dish. They’re usually void of flavour and super dry or they just melt some marble cheese on top and call it a day. Let alone, trying to find a recipe to make the world’s best mac & cheese in my own kitchen! I’ve spent hours scouring recipes in the past and picking ones from acclaimed chefs with stellar reviews. And guess WHAT..none of them even come close to yours!!! I’ve been disappointed time & time again, til now. THE BEST MAC & CHEESE IN THE WORLD. HANDS DOWN. Thank you, thank you from the bottom of my heart and from my belly for knowing and sharing what Mac & Cheese should be. Can not WAIT to try a billion of your other recipes, you’re obviously a lady who knows really, really, really good food. If I could vote for this somehow and tell the world how much this recipe definitely blows any mac & cheese ever featured on the Food Network out of the water, I would! Love ya. I really do 🙂
Jen says
I LOVE your comment so so much Cheese Girl, thank you! It sounds like you truly know your cheese and definitely your mac and cheese so I am especially honored you love my Million Dollar Mac so much and find it the best Mac and Cheese ever – whoa – seriously awesome!!! I hope you find my other recipes equally delicious – some readers all time favs are the Baked Smothered Burritos, French Dips, Sun-Dried Tomato Basil Shrimp, Slow Cooker Carnitas, Chicken in Coconut Mango Verde Sauce – just for a short list to start 🙂 Thank you so much for making my day!!!!
Angie says
I will be trying this tonight with my 11 year old stepson who wants to learn how to cook. Can’t wait to try it, looks delicious!
Jen says
So fun Angie! I love that our stepson wants to learn how to cook and such a fun thing to do together – especially when the end result is this mac and cheese 🙂 Hope you both loved it!
Stephanie says
The 4 cups of cheddar- is that 4 shredded cups?
Jen says
yes 🙂
Stephanie says
Thank you!!
Chi says
Ooh can’t wait to try this! With only 3 people in the house to feed, I think I need to halve this recipe lol. Any idea what size pan I should use for making half?
Jen says
Hi Chi! A 8″ square should do the trick! Enjoy!
Courtney says
I’m thinking of trying this yummy looking recipe, though making it gluten free. With celiac disease, there are many dishes you just have to make for yourself if you want them, because you can’t order them out anywhere. Mac and cheese is definitely one of them! I’m looking forward to trying your version with obvious GF substitutes.
I do have a question: Do you think plain greek yogurt would work instead of sour cream?
Thanks!
Courtney
Jen says
Hi Courtney, I’m so glad you can make this gluten free, I hope you love it! I wouldn’t use Greek yogurt as it is quite tangier than sour cream and I think would throw the flavors off. If you don’t want to use sour cream, I would just leave it out instead of substitute it. Hope that helps, enjoy!
Patricia says
Making this tonight! I am so excited! Have never tried a recipe of yours that hasn’t been delicious. 🙂
Jen says
I love hearing that Patricia, thank you! I hope you will love this one just as much!
Ria says
How do you keep this hot at a potluck/party? I love it when it is right out of the oven, but I want to prevent it from getting dry! Any tips?!
Jen says
Hi Ria, that is a tricky one! I always cover tightly in foil then place a warm towel over it and a towel on top of that. Seems to work pretty well! You could try transferring it to a crockpot – but that could get messy 🙂
Lori in NC says
I’ve been eyeing this recipe for weeks. My husband is out of town on business, so my son and I treat ourselves to mac and cheese while he is gone. This was better than restaurant quality. The provolone/sour cream layer provided the ooey-gooey-ness my other recipes have been missing. Can’t wait to make it again.
Jen says
Thank you for such an awesome compliment Lori! I’m thrilled you found this better than restaurant quality and loved the hidden layer! Thanks for taking the time to comment!
Sharon says
Love the Million Dollar Macaroni and Cheese dish. Got good reviews from my guests on it. I did not have provolone cheese and used mozzarella slices. Found I should have shredded it as it they were a little thick and did not melt well. Also, saw no need for toasting the bread crumbs as mine were Italian flavored panko crumbs. Thanks for the wonderful recipe and I hope to dazzle my family.
Jen says
Awesome, so happy you and your guests loved it! Thanks Sharon!
Tammy says
Do you think it would be ok to substitute cassava flour for the regular flour and arrowroot powder for the cornstarch?
Thanks!
Jen says
Hi Tammy, I think cassava flour would be fine but you might find you need additional olive oil/butter as it tends to absorbs more liquid. I have never cooked with arrowroot powder but found this: Replacement for Cornstarch (2 teaspoons Arrowroot flour = 1 tablespoon Cornstarch) Hope that helps!
Erika says
Could you forgo the red pepper flakes? Does it make it spicy or no? I’ve never cooked with them.
Jen says
Hi Erika, it does not make it spicy, just adds a flavor but you can definitely forgo them if you don’t have them on hand and it will still be delicious!
Erika says
Thank you!!!!
Marysue says
Jen, I just want to say this mac and cheese is incredible! The kids came home from college and gobbled it up! It is so cheesy and the long strings of cheese while your eating it is fantastic. Thanks so much for the terrific recipe.
Jen says
Thank you so much Marysue! I love hearing that even the college kids gobbled up this “grown up” version! What a comfortingly delicious meal to come home to!
Gabrielle says
This sounds amazing! However, I dislike sour cream but I have found in some recipes it simply adds creaminess, not so much flavor. So does it taste like sour cream in this, or just make it creamy? Thanks!
Jen says
I think its somewhere in between – it adds creaminess and a little taste of sour cream, but only if I’m really trying to analyze it for a non sour cream eater, otherwise I don’t think you would notice. You could always use less or Crème fraîche instead, which is less sour than sour cream. Hope that helps!
Eliza says
Hi, could you please share your baked ziti recipe please!
Thank you!!!
Jen says
Hi Eliza! I will be sharing a version this Fall 🙂
Gina says
I tested multiple man ‘n cheese recipes before my sons graduation party and this one won, hands down. I made 4 batches with 6 batches of sauce for 1.5x the sauce for each and kept them overnight in the fridge. Everyone LOVED it. So much that I’m making 3 batches this morning for a friends party and this is the third grad party my sons friends have requested that I make it for them.
ps….I cut the panko in half.
Jen says
Hi Gina, sorry for the delay as I am way behind after recovering from pneumonia, but I so appreciate your comment! I am so flattered that this was the best mac and cheese after all your taste tests and that it continues to be a favorite! I also appreciate your feedback on making 1.5x the sauce and keeping them in the fridge – super helpful! thanks Gina!
Erica N. says
This is an awesome mac and cheese recipe! Everyone absolutely loved it at the party I took it to. I put mine in a crock pot instead of in the oven and did 3 layers instead of the 2 and just omitted the bread crumb topping. It turned out great!
Thank you!
Jen says
Thank you so much Erica! I am so happy it was such a hit! And thanks for the crockpot tip – so great to know!
NOELLE says
I am so excited to make this! I’m making it tomorrow night for a family dinner. For years I’ve been making Patti LaBelle’s “Over the Rainbow Mac-N-Cheese”. However, after talking to my hairdresser today (they are absolutely a wealth of knowledge!) she told me about this recipe and how it’s been a HUGE hit with her and her friends and family over the past year. She said whenever she’s invited to a dinner party or BBQ the hostess, friends, and family request her to bring this dish every time! I am a little hesitant on using Onion Powder, Garlic Powder and Chicken Bouillon for Mac-N-Cheese, but I’m absolutely willing to give it a try! I can’t wait to report back on how it turns out! Thanks Jen for putting this recipe out there and THANK YOU Mandy for the suggestion! I’m excited! 🙂
Jen says
Hi Noelle, thank you for such an awesome comment! I love hearing the story of your hairdresser and what a huge hit its been with her family and friends! I hope you love it just as much!
Adele Aiken says
I noticed someone asked about freezing this dish and you indicated you thought it should be fine. If you were freezing it, would you freeze it before baking or after baking?
Jen says
Hi Adele, I would freeze it before baking, add the cheese on top when ready to bake and bake from frozen (don’t defrost first). Hope this helps!
Amber says
Hi Jen, I made this last night and it was a hit. The family said it was the best ever. I did notice though that my sour cream curdled (not something men would pay much attention 😉 I thought this a bit odd since the sour cream did not curdle in the your amazing Penne recipe. Any ideas, thoughts or suggestions on how to prevent that from happening the next time? I definitely plan to use this as my go to mac and cheese recipe. Thank you so much for sharing your talent with all of us.
Jen says
Hi Amber, I’m thrilled the family said it was “the best ever!” I am totally mystified why the sour cream would curdle in one recipe and not the other – sorry I am of no help!
Tara Mathew says
Oh my! I have been making different Mac & cheese recipes since my childhood. This is the best one I’ve made yet. Every time I think I’ve found a good one my kids will eat it but always comment it isn’t as good as the blue box. This is the first one ever that didn’t get that comment. In fact my daughter said “this tastes like something you’d get in Applebee’s!” Biggest compliment ever! And those cheese pulls! Wow! Like 10 inches every time!
Jen says
Thank you so much for taking the time to comment Tara! I love your comment about the cheese pulls – hahaha! I am thrilled you finally found a recipe that the family likes as much as the the blue box! I hope you find more recipes to love here!
Tiffany says
Hi! I would like to add crab meat to this. Do you crab meat will mesh well with your recipe??
Jen says
I think that would be absolutely delicious!
Arielli says
Did I do something wrong?
I had a full layer of cheese and sour cream in the middle!
I thought it had melted when I took it out but nope.
Approx how long do you need to leave it in to ensure everything has fully melted????
I had the dish in the oven for 38min…..I’m
hesitant to try this again as I have a go-to mac n cheese recipe that’s pretty great, I just wanted to try this based on the title/reviews.
It’s been a day already, can I still stick it back in the oven and hope it’ll melt??
Jen says
Hi Arielli, the provolone will melt but it will not dissolve to the point you can’t see it. Every oven is different so you will just have to base the timing on when you check it and the cheese is melted.
Emily says
On behalf of my family, thank you for this incredibly delicious recipe. The world is a better place because of it .
Jen says
Your comment made my world better Emily, thank you!! I’m thrilled its a family fav!
Chris says
This has been the “go to” dish my wife asks me to make for her. Putting a spin on it tonight with pulled pork.
Jen says
mmmmm! That sounds delicious! I’m so happy this mac and cheese is a fav!
Jessica says
I made this and the honey buffalo meatballs for my special New Years Eve dinner and they were both delicious. Provolone is not a type of cheese we are familiar with here in New Zealand but I managed to locate it at a specialty store. It was really expensive and as it seems to be a mildly flavoured cheese I might omit it next time. I also found when thickening the sauce it didn’t simmer at all, I hesitated to crank up the heat as I didn’t want to burn it but found that it thickened up just sitting on the heat without getting to the simmering stage. I packaged up the leftovers of this and meatballs into single serving containers and froze them for my dinners, I just thawed and microwaved them and I think they turn out great. I’ve never had boxed mac n cheese but I can’t imagine it could compete with this delicious recipe. I’ve bookmarked a number of your other recipes to try as well, I loved the ease of using the crockpot to make meatballs in sauce as I have never made meatballs before and it made it nice and simple for me. Thank you!
Jen says
Hi Jessica, I had no idea Provolone (or boxed mac n cheese) wasn’t very popular in New Zealand. I am glad you were able to find it though and decided whether you liked it or not! Thanks so much, I hope you continue finding recipes you love 🙂
Carlin says
I’ve been so excited to make this! I made it for dinner tonight and it did not disappoint! Everyone devoured it. I almost liked it better though before I baked it. After the sauce was done and I mixed in the noodles I snuck a bite and it was so warm and creamy and delicious! Some of the creaminess was lost after baking. I might try to serve it next time just like that and see which way we like better. An amazing recipe! Thank you!
Jen says
I’m so glad (and relieved) it did not disappoint! You can definitely make it a stove top version or to make it even creamier when baked you can add less pasta. Thanks Carlin!