If you’re someone who dreams in gooey cheese and rich pasta, then Cheese Day is the perfect excuse to indulge — and we’ve got just the recipe for it. Say hello to the ultimate comfort dish: Million Dollar Mac and Cheese, a rich, velvety, and outrageously delicious baked pasta that promises to be the highlight of your celebration. This isn’t your average boxed mac — this dish is layered, luscious, and packed with flavor.
To start, cook one pound of macaroni until al dente, rinse with cold water, and set aside. Preheat your oven to 350°F and grease a 9×13-inch dish.
In a large pan, melt four tablespoons of butter and whisk in a quarter cup of all-purpose flour for two minutes. Reduce the heat and slowly add three cups of milk while whisking. In a separate bowl, mix a tablespoon of cornstarch into a 12-ounce can of evaporated milk, then stir it into your milk mixture. Add one tablespoon each of Dijon mustard and chicken bouillon, followed by one teaspoon each of garlic powder, onion powder, dried parsley, and salt. Finish with half a teaspoon each of black pepper and red pepper flakes (if you like heat).
Bring the sauce to a simmer, then stir in four cups of freshly grated sharp cheddar until smooth. Fold in the cooked macaroni and coat it well.
In your baking dish, layer half the mac and cheese, then top with 6–8 slices of provolone and a cup of sour cream. Add the remaining pasta mixture and sprinkle a full cup of grated Parmesan cheese on top.
For extra crunch, prepare an optional panko topping by browning ¾ cup of breadcrumbs in two tablespoons of butter and one tablespoon of olive oil. Sprinkle over the dish before baking.
Bake uncovered for 25 to 30 minutes, until bubbly and golden. If not using the topping, broil briefly for a crispy finish. Let it sit for 10 minutes before serving.
Whether you’re sharing this dish with friends or keeping it all to yourself, this Million Dollar Mac and Cheese is your golden ticket to cheese-filled joy.
