Here in the Midwest, we love a good casserole, and this macaroni and cheese casserole is sure to leave your tastebuds more than satisfied! Macaroni and cheese is no longer just for kids with this elevated recipe.
Noodles covered in a rich, creamy, cheesy sauce. What’s not to love? This homemade recipe is sure to be a step up from your boxed macaroni and cheese.
Did you know that in one day, a dairy cow has the potential to produce 4.8 pounds of butter, 8.7 gallons of ice cream, or 10.5 pounds of cheese? That’s a lot of cheese for one day!
So how exactly do dairy cows have the power to produce this much? Soybeans! Soybeans are a great source of protein for dairy cows, as they eat approximately 18,000 tons of soybean meal each year!
This foolproof recipe is full of flavor and is quick and easy to whip together in under 20 minutes! So what’s the million-dollar ingredient to this recipe? You’ll have to watch to find out. Watch the video below to follow the full recipe for this delicious comfort food.
@hungryfortruthsd Million dollar mac & cheese 🧀🤤 this fool proof recipe is full of flavor and can be whipped together within 20 minutes #macandcheese #macandcheeserecipe #macaroniandcheese #tastyfilm #foodie #foodiefilms #hungryfortruthsd ♬ Afrobeat – FASSounds
MILLION DOLLAR MACARONI AND CHEESE CASSEROLE
- 1 lb cellentani pasta may sub rigatoni, penne or macaroni
- 4 tbs butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 12 oz. can evaporated milk
- 1 tbsp cornstarch
- 1 tbsp dijon mustard
- 1 tbsp chicken bouillon
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp pepper
- 1/4-1/2 tsp 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
Panko Topping (optional)
- 3/4 cup panko breadcrumbs
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 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 9×13 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.