Million Dollar Mac and Cheese (Printable Version)

# What You'll Need:

→ Pasta

01 - 400 g cavatappi pasta (or elbow macaroni)

→ Cheeses

02 - 200 g sharp cheddar cheese, freshly shredded
03 - 150 g Monterey Jack cheese, freshly shredded
04 - 120 g Gruyère cheese, freshly shredded

→ Sauce Base

05 - 50 g unsalted butter
06 - 35 g all-purpose flour
07 - 350 ml whole milk
08 - 250 ml evaporated milk
09 - 2 teaspoons Dijon mustard
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon garlic powder
12 - 1 teaspoon dried parsley
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper

→ Filling & Layers

15 - 120 g sour cream

→ Topping

16 - 80 g panko breadcrumbs
17 - 40 g unsalted butter, melted

# Step-by-Step Directions:

01 - Preheat oven to 180°C. Lightly butter a large baking dish.
02 - Boil the cavatappi pasta in generously salted water for 1 minute less than the package instructions. Drain and rinse with cool water. Set aside.
03 - In a large saucepan over medium heat, melt 50 g butter. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in whole milk and evaporated milk, whisking constantly until smooth and slightly thickened. Add Dijon mustard, onion powder, garlic powder, parsley, salt, and pepper. Simmer for 3-4 minutes.
04 - Lower the heat to low. Stir in cheddar and Monterey Jack cheeses, reserving 50 g of each for topping. Continue stirring until fully melted and smooth.
05 - Add cooked pasta to the cheese sauce. Gently fold until evenly coated.
06 - Spoon half of the macaroni mixture into the prepared baking dish. Sprinkle half the Gruyère cheese over the pasta. Dollop sour cream evenly over the layer.
07 - Add remaining pasta mixture. Top with reserved cheddar, Monterey Jack, and remaining Gruyère cheese.
08 - In a bowl, combine panko breadcrumbs and melted butter until evenly moistened. Sprinkle over casserole.
09 - Bake for 22–27 minutes or until the top is golden brown and the casserole is bubbling.
10 - Remove from oven and allow to stand 5 minutes before serving.

# Helpful Notes:

01 - For best results, shred cheese from blocks to achieve optimal melting and a silky sauce.
02 - Undercook the pasta slightly to ensure it holds its texture after baking.
03 - Use a large, oven-safe skillet or Dutch oven to minimize clean-up and ease transfer from stovetop to oven.
04 - To make ahead, assemble casserole without the breadcrumb topping, wrap tightly and refrigerate for up to 24 hours. Add breadcrumbs just before baking.

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