Why is it called "million dollar" mac and cheese?

This mac and cheese recipe is so decadent and delicious, it's worth a million bucks.

Can I use pre-shredded cheese for mac and cheese?

Pre-shredded cheeses contain anti-caking agents that can keep them from melting properly.

How do I keep mac and cheese from becoming dry?

To keep your dish from becoming dry after baking, make sure to use plenty of sauce as directed, cook the pasta just until al dente to keep it from soaking up too much sauce, and avoid overbaking the dish.

Million Dollar Macaroni And Cheese Recipe

Million Dollar Macaroni And Cheese - Southern Living — Photo:
Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

Active Time:

30 mins

Total Time:

1 hr 5 mins

Servings:

Be prepared to disappoint some people, because if they don't get to it fast enough, there will be no million dollar mac and cheese left for them to eat. Or better yet—make extra!

This mac and cheese recipe is indulgent, decadent, creamy, and cheesy in the best possible ways. It’s luxurious and comforting, and it did not last long in the Southern Living Test Kitchen—so you know it won't last in yours.

Ingredients for Million Dollar Mac and Cheese

This indulgent mac and cheese recipe has not one, not three, but five cheeses in the mix for the most gloriously cheesy version of everyone's favorite comfort food. To make million dollar macaroni and cheese, you'll need:

Unsalted butter: To create a roux to thicken the cheesy sauce, and to combine with panko for a crispy, golden brown topping.
Panko: For a crunchy topping for the mac and cheese, providing the ultimate textural contrast.
Parmesan cheese: Adds an umami flavor that enhances the overall cheesiness of the dish.
Dried Italian seasoning: With a mix of herbs like oregano, basil, and thyme for a flavorful boost.
Kosher salt: Enhances the overall flavor.
All-purpose flour: Cooked to create a roux to thicken the sauce.
Whole milk: The liquid base of the cheese sauce.
Half-and-half: Adds additional richness and a creamy, luxurious texture to the sauce.
Dry mustard: Adds a subtle tang and sharpness to the sauce to cut through the richness of all those cheeses.
Garlic powder: For a savory depth.
Cayenne pepper: A touch of heat.
Sharp yellow Cheddar cheese: A traditional tangy, cheesy flavor you expect in mac and cheese.
Smoked Gouda cheese: A creamy texture and hint of smokiness for added complexity.
Colby-Jack cheese: A mild, creamy cheese that melts smoothly into the sauce.

Short, curly pasta: Like cavatappi, elbow macaroni, or rotini, to hold the sauce well.
Low-moisture part-skim mozzarella cheese: For layers of creamy, gooey cheese throughout.

ingredients for million dollar macaroni and cheese — Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

How To Make Million Dollar Mac and Cheese

A thick, creamy cheese sauce, al dente pasta, layers of mozzarella cheese, and Parmesan-panko topping are baked until bubbly. It just doesn't get much better than that. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and baking dish: Preheat oven, and grease a 13- x 9-inch baking dish.
Step 2. Make panko topping: Melt butter in a large skillet. Stir in panko and cook, stirring, until toasted. Transfer to a small bowl and cool completely. Stir in Parmesan, Italian seasoning, and some salt.
Step 3. Make roux: Melt remaining butter in skillet. Whisk in flour and cook, whisking, until light brown.
Step 4. Add milk and half-and-half: Gradually add milk and half-and-half; cook, whisking, until thick enough to coat the back of a spoon.
Step 5. Add seasonings: Remove from heat; whisk in dry mustard, garlic powder, cayenne, and remaining salt. Gradually whisk in Cheddar, Gouda, and one cup Colby-Jack until melted.
Step 6. Fill baking dish: Stir in pasta to coat. Spread half into prepared baking dish. Top with one cup mozzarella and 1/2 cup Colby-Jack. Repeat.
Step 7. Add panko topping: Top evenly with reserved panko mixture.
Step 8. Bake macaroni and cheese: Bake at 350°F until bubbly around the edges, loosely covering with foil to prevent overbrowning, if needed. Let stand for 10 minutes before serving.

Million Dollar Macaroni and Cheese Variations

Add a unique twist to this mac and cheese recipe with these additions and substitutions:

Pasta: Change up the type of pasta by using shells, fusilli, gemelli, orecchiette, or other shapes as desired.
Protein: Add crispy bacon or pancetta for a salty, meaty bite, or stir in shredded chicken or spicy sausage for a boost in protein.
Veggies: Add in cooked broccoli florets, cauliflower, bell peppers, mushrooms, caramelized onions, spinach, or kale for additional nutrients and color.
Herbs: Add in chopped parsley for a fresh addition.
Panko: Substitute with standard breadcrumbs or crushed crackers as needed.
Cheeses: Play around with the types of cheeses to include Gruyère, fontina, provolone, Monterey Jack, pepper Jack, or other types as preferred.

Our Tips for the Best Mac and Cheese

For the best macaroni and cheese, keep these simple tips in mind:

Choose the right pasta: The right pasta shape can help hold onto the cheese sauce, making sure each bite is properly coated with cheesy goodness.
Cook until just al dente: There's nothing more disappointing than a mushy mac and cheese. Cook the pasta only until just al dente to keep it from overcooking as the dish bakes.
Use a roux: The secret to the creamiest mac and cheese is by first creating a roux to thicken the cheese sauce.
Add liquid gradually: Stir the milk and half-and-half into the roux gradually to avoid lumps.
Shred your own cheese: Pre-shredded cheeses contain anti-caking agents that can keep them from melting properly.

Can I Make Million Dollar Mac and Cheese Ahead?

Million dollar macaroni and cheese can be prepared in advance, so you're ready to bake and serve no matter what day of the week you plan on serving it. Layer the mac and cheese and mozzarella in the baking pan as directed. Wrap tightly and refrigerate for up to two days, or freeze for up to three months. Thaw overnight in the refrigerator if frozen, then let stand at room temperature for 30 minutes. Top with the panko topping and bake as directed.

How To Store and Reheat Leftover Million Dollar Mac and Cheese

Wrap and refrigerate leftover mac and cheese for up to three days or freeze for up to three months. Reheat, covered, in a 350°F oven until hot throughout before serving. You can also reheat small portions in the microwave or on the stovetop.

What To Serve With Million Dollar Mac and Cheese

This indulgent dish certainly doesn't need much, but you can round out the meal by pairing with grilled or roasted chicken, pork tenderloin, steak, fried chicken, meatloaf, or other favorite proteins. Serve with a light salad, roasted or steamed vegetables, or sauteed greens.

More Delicious Mac and Cheese Recipes You'll Love

Mac and cheese is the ultimate comfort food, combining tender pasta and decadent cheese sauce for an irresistibly soul-satisfying result:

Million Dollar Macaroni and Cheese in an oval dish — Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

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Ingredients

1/2 cup (4 oz.) unsalted butter, softened, divided
3/4 cup panko (Japanese-style breadcrumbs)
2 oz. Parmesan cheese, grated (about 1/2 cup)
1 tsp. dried Italian seasoning
2 1/4 tsp. kosher salt, divided
1/4 cup (about 1 1/8 oz.) all-purpose flour
2 1/2 cups warm whole milk (about 110°F)
1 1/2 cups warm half-and-half (about 110°F)
2 tsp. dry mustard (such as Colman’s)
1 tsp. garlic powder
1/2 tsp. cayenne pepper
8 oz. sharp yellow Cheddar cheese, shredded (about 2 cups)
4 oz. smoked Gouda cheese, shredded (about 1 cup)
8 oz. Colby-Jack cheese, shredded (about 2 cups), divided
1 (16-oz.) pkg. short, curly pasta (such as cavatappi or elbow), cooked to al dente according to pkg. directions
8 oz. low-moisture part-skim mozzarella cheese, shredded (about 2 cups), divided

Directions

Prepare oven and baking dish:

Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with 1 tablespoon of the butter.

Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Make panko topping:

Melt 3 tablespoons of the butter in a large skillet over medium. Stir in panko; cook, stirring often, until lightly golden and toasted, 2 to 3 minutes. Transfer toasted panko to a small bowl; let cool completely, about 10 minutes. Once cooled, stir in Parmesan, Italian seasoning, and 1/4 teaspoon of the salt; set aside. Wipe skillet clean.

Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Make roux:

Melt remaining 4 tablespoons butter in skillet over medium. Whisk in flour; cook, whisking constantly, until bubbly, light brown in color, and toasty in aroma, about 2 minutes.

Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Add milk and half-and-half:

Gradually add milk and half-and-half to skillet; cook, whisking constantly, until smooth. Cook over medium, whisking often, until mixture comes to a simmer and is thick enough to coat the back of a spoon, 4 to 5 minutes.

Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Add seasonings and cheeses:

Remove skillet from heat; whisk in dry mustard, garlic powder, cayenne, and remaining 2 teaspoons salt until well combined. Gradually whisk in Cheddar, Gouda, and 1 cup of the Colby-Jack cheese, 1 cup at a time, until melted and smooth.

Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Fill baking dish:

Stir cooked pasta into mixture in skillet until evenly coated. Spread half of pasta mixture (about 5 cups) into prepared baking dish; top evenly with 1 cup of the mozzarella and 1/2 cup of the Colby-Jack cheese. Top evenly with remaining pasta mixture (about 5 cups); sprinkle evenly with remaining 1 cup mozzarella and 1/2 cup Colby-Jack cheese.

Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Add panko topping:

Sprinkle reserved panko mixture evenly over pasta mixture.

Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Bake macaroni and cheese:

Bake in preheated oven until pasta mixture is bubbly around the edges, 25 to 30 minutes, loosely covering with aluminum foil to prevent overbrowning, if needed. Let stand on a wire rack at room temperature for 10 minutes before serving.

Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

Frequently Asked Questions

Why is it called "million dollar" mac and cheese?

This mac and cheese recipe is so decadent and delicious, it's worth a million bucks.
Can I use pre-shredded cheese for mac and cheese?

Pre-shredded cheeses contain anti-caking agents that can keep them from melting properly.
How do I keep mac and cheese from becoming dry?

To keep your dish from becoming dry after baking, make sure to use plenty of sauce as directed, cook the pasta just until al dente to keep it from soaking up too much sauce, and avoid overbaking the dish.