Million Dollar Mac & Cheese

Okay, macaroni and cheese….almost nothing lures my tastebuds and my heart as a recipe for macaroni and cheese. And of course, with a name like Million Dollar Mac & Cheese, I just had to try it! While it wasn’t the absolute best I’ve ever had, this recipe did come close and was well worth the effort; I will definitely make it again.

So, let’s get cooking!

Set a pot of water to boil and cook the pasta just until al dente, draining and rinsing before setting aside. Get ready your cheeses, and set up the milks and the sour cream to be ready for when you need to add them.

In a large saucepan, melt the butter and whisk in the flour to make a roux.

Cook until bubbling, then slowly add in the milk, whisking the whole time. Mix the cornstarch into the evaporated milk and slowly add to the milk mixture. Add in the Dijon mustard and the rest of the seasonings. Keep cooking over medium heat, whisking frequently until thickened.

Remove the pan from the heat and add the shredded sharp cheddar cheese. Mix until melted.

Add the pasta and mix well. Pour half of this into an 11 X 15” baking dish. Layer the slices of provolone cheese on top.

Spread the sour cream on top of the slices of provolone. Spread the other half of the macaroni on top. Sprinkle the Parmesan cheese next, evenly.

Mix up the crumb topping by stirring together the bread crumbs and the melted butter. Sprinkle evenly on top of the casserole. Bake at 350° for 30 minutes, until all cheeses are melted.

Enjoy! ~TMMF

Million Dollar Mac & Cheese

1 lb cellentani pasta

4 Tbl butter

¼ c flour

3 c milk

1 12 oz can evaporated milk

1 Tbl cornstarch

1 Tbl Dijon mustard

1 Tbl chicken bullion

1 tsp each: onion powder,

garlic powder, dried parsley, salt

½ tsp pepper

4 c shredded sharp cheddar cheese

11-12 slices provolone cheese

1 c sour cream

1 c Parmesan cheese

Bread Crumb Topping

¾ c bread crumbs

2 Tbl butter, melted