Prep Time 20 minutes
Cook Time 30 minutes
This mega creamy Million Dollar Macaroni and Cheese Casserole is the best macaroni cheese recipe you will ever want to make! Make this Macaroni and Cheese for guests or family and they will love you for all time! The selfmade sauce itself is wealthy and loopy creamy and the casserole is full of a hidden layer of provolone cheese and bitter cream that melts when baked for a ludicrous quantity of velvety creamy, tacky gooey goodness. A million greenback worth goodness.
Ingredients
- 1 pound cellentani pasta (may sub rigatoni, penne or macaroni)
- four tablespoons butter
- 1/4 cup all-motive flour
- 3 cups milk
- 1 12 ounces. Can evaporated milk
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1 tablespoon chook bouillon
- 1 tsp EACH onion pwdr, garlic pwdr, dried parsley, salt
- 1/2 teaspoon pepper
- 1/four-half of teaspoon crimson pepper flakes (elective)
- four cups freshly grated sharp cheddar cheese
- 6-8 slices provolone cheese
- 1 cup bitter cream
- 1 cup freshly grated Parmesan cheese
Panko Topping (non-compulsory)
- 3/four cup panko breadcrumbs
- 2 tablespoon butter
- 1 tablespoon more virgin olive oil
Instructions
- Cook pasta just till al dente in keeping with bundle instructions – don’t overcook! Strain and rinse with cold water.
- Preheat oven to 350 levels F. Lightly grease a 9x13 baking dish. Set aside.
- Melt four tablespoons butter in a big skillet over medium heat then whisk in flour. Cook, at the same time as stirring for two mins. Turn heat to low then regularly whisk in milk. Whisk cornstarch into evaporated milk and progressively upload to skillet accompanied via Dijon mustard and all closing spices/seasonings.
- Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking every so often till thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until frivolously lined (it'll seem like a whole lot of greater sauce which is a good element).
- Pour half of of the macaroni and cheese into prepared baking dish. Layer macaroni calmly with provolone cheese accompanied by an excellent layer of bitter cream. Pour remaining macaroni and cheese over sour cream and unfold into an excellent layer. Sprinkle with 1 cup Parmesan cheese (or greater 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 turn out to be golden brown. Evenly sprinkle over macaroni and cheese.
- Bake 25-30 minutes or till bubbly and inner provolone is melted. If now not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving.