Wednesday, February 8, 2017

Million Dollar Macaroni and Cheese

Million Dollar Macaroni and Cheese: Savory Sweet and Satisfying

The title of this recipe really intrigued me. What made this macaroni and cheese a million dollar recipe? Well, it turns out that this macaroni and cheese is not your normal homemade macaroni and cheese recipe. What makes it different is the sour cream and provolone cheese filling.

Have you ever heard of macaroni and cheese having a filling? I certainly haven't, but this one does. There is a layer of creamy and cheesy homemade macaroni and cheese then the delicious filling and then more creamy and cheesy homemade macaroni and cheese. Plus it is topped with a panko bread crumb topping.

I have to say this macaroni and cheese was probably the cheesiest and creamiest macaroni and cheese I have ever made. Plus it reheated well, which not all macaroni and cheese do.

Million Dollar Macaroni and Cheese


    Macaroni and Cheese

  • 1 pound cavatappi noodles
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 3 cups milk
  • 12 ounces evaporated milk
  • 1 tablespoon cornstarch
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chicken bouillon
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/4-1/2 teaspoon red pepper flakes
  • 4 cups shredded sharp cheddar cheese
  • 6-10 slices provolone cheese
  • 1 cup sour cream
  • 1 cup shredded parmesan cheese
  • Panko Topping

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3/4 cup panko breadcrumbs


  1. Cook the pasta according to the package directions, just until al dente and drain.
  2. Preheat the oven to 350ยบ F. Lightly grease a 9x13 baking dish with cooking spray.
  3. In a large saucepan, over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 2 minutes, stirring constantly.
  4. Turn the heat down to low and slowly whisk in the milk.
  5. Whisk the cornstarch and evaporated milk together and slowly whisk into the skillet.
  6. Whisk in the dijon mustard and all of the spices.
  7. Turn the heat up to high and bring the mixture to a boil whisking constantly. Once the mixture comes to a boil reduce the heat to medium and simmer, whisking often until the mixture thickens slightly (not too thick).
  8. Remove the saucepan from the heat and add the cheese in batches stirring until it has completely melted.
  9. Add the pasta and stir to coat well (there will be more sauce than noodles and that is what you want).
  10. Pour half of the macaroni and cheese into the prepared baking dish.Top with a layer of provolone cheese slices. Place the sour cream on top and spread into an even layer. Pour the remaining macaroni and cheese over top and spread into an even layer. Sprinkle the parmesan cheese over top.
  11. In a medium skillet add the butter and olive oil. Melt the butter over medium heat and stir to combine with the olive oil. Add in the panko and stir well to coat. Cook, stirring often, until the panko is golden brown. Sprinkle the panko over top of the macaroni and cheese.
  12. Bake for 25-30 minutes or until bubbly and warmed through. Allow to cool 10 minutes before serving.

Nutrition Facts

Serves: 10

Amount Per Serving

Calories 785

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 15.8% Vitamin C 6.4%

Calcium 44.9% Iron 21.1%

*Nutritional information will vary depending on the brands you use.

*Adapted from Carl's Bad Cravings.
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