Million Dollar Macaroni and Cheese Casserole
Description
Once you read this recipe, you won't be able to forget about it until you make it, so you might as well go shopping right now for the ingredients. It is so creamy and gooey, it will blow your mind. It has a surprise layer of Provolone cheese and sour crea
Ingredients
1 lb. macaroni, rigatoni, or penne pasta
4 T. butter
1/4 c. all-purpose flour
3 c. milk
12 oz. can evaporated milk
1 T/ cornstarch
1 T. Dijon mustard
1 T. chicken bouillon
1 t. onion powder
1 t. garlic powder
1 t. dried parsley
1 teaspoon salt
½ t. pepper
1/4-1/2 t. red pepper flakes, optional
4 c. freshly grated sharp Cheddar cheese
8 slices Provolone or Gouda cheese or just enough to cover a single layer 9 x 13 inch baking dish
1 c. sour cream
1 c. freshly grated Parmesan Cheese, or more to taste
Panko Topping:
3/4 c. panko breadcrumbs
2 T. butter
1 T. extra-virgin olive oil
Directions
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Cook pasta just until al dente according to package directions. DO NOT overcook. Drain; rinse with cold water.
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish; set aside.
Melt butter in a large skillet over medium heat; whisk in flour; cook, stirring for 2 minutes. Turn heat to low; gradually whisk in milk.
Whisk cornstarch into evaporated milk; gradually add to skillet; add Dijon mustard, bouillon and all remaining spices and seasonings.
Bring to a boil, whisking constantly; reduce heat to medium; simmer, whisking occasionally until thickened, but not too thick. Remove from heat; whisk in Cheddar cheese until melted. Add pasta; toss until evenly coated. It might seem like a lot of extra sauce, but this is a good thing.
Pour half of the pasta and cheese into prepared baking dish. Layer pasta evenly with Provolone cheese and then an even layer of sour cream. Pour remaining pasta and cheese over sour cream; spread into an even layer. Sprinkle with 1 c. Parmesan cheese, or more to taste.
Panko topping:
In a medium skillet, melt butter in olive oil over medium heat. Add panko; stir to coat. Continue cooking until panko crumbs become golden brown. Evenly sprinkle over pasta and cheese.
Bake 25-30 minutes or until bubbly and inside Provolone has melted. If not topping with panko, broil until Parmesan is golden.
Cool 10 minutes to set, before serving.
8 servings.