Food and Recipes Pasta Nothing Beats Southern Living's Million Dollar Mac And Cheese 5.0 (1) 1 Review Be prepared to disappoint some people, because if they don't get to it fast enough, there will be no million dollar macaroni and cheese left for them to eat. Or better yet—make extra! This mac and cheese recipe is indulgent, decadent, creamy, and cheesy in the best possible ways. It’s luxurious and comforting, and it did not last long in the Southern Living Test Kitchen so you know it won't last in yours. By Renu Dhar Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, "What's for dinner?" and sharing her expertise and skills as a personal chef. Southern Living's editorial guidelines Published on August 14, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Active Time: 30 mins Total Time: 1 hr 5 mins Servings: 10 Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Ingredients 1/2 cup (4 oz.) unsalted butter, softened, divided 3/4 cup panko (Japanese-style breadcrumbs) 2 oz. Parmesan cheese, grated (about 1/2 cup) 1 tsp. dried Italian seasoning 2 1/4 tsp. kosher salt, divided 1/4 cup (about 1 1/8 oz.) all-purpose flour 2 1/2 cups warm whole milk (about 110°F) 1 1/2 cups warm half-and-half (about 110°F) 2 tsp. dry mustard (such as Colman’s) 1 tsp. garlic powder 1/2 tsp. cayenne pepper 8 oz. sharp yellow Cheddar cheese, shredded (about 2 cups) 4 oz. smoked Gouda cheese, shredded (about 1 cup) 8 oz. Colby-Jack cheese, shredded (about 2 cups), divided 1 (16-oz.) pkg. short, curly pasta (such as cavatappi or elbow), cooked to al dente according to pkg. directions 8 oz. low-moisture part-skim mozzarella cheese, shredded (about 2 cups), divided Directions Prepare oven and baking dish: Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with 1 tablespoon of the butter. Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Make panko topping: Melt 3 tablespoons of the butter in a large skillet over medium. Stir in panko; cook, stirring often, until lightly golden and toasted, 2 to 3 minutes. Transfer toasted panko to a small bowl; let cool completely, about 10 minutes. Once cooled, stir in Parmesan, Italian seasoning, and 1/4 teaspoon of the salt; set aside. Wipe skillet clean. Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Make roux: Melt remaining 4 tablespoons butter in skillet over medium. Whisk in flour; cook, whisking constantly, until bubbly, light brown in color, and toasty in aroma, about 2 minutes. Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Add milk and half-and-half: Gradually add milk and half-and-half to skillet; cook, whisking constantly, until smooth. Cook over medium, whisking often, until mixture comes to a simmer and is thick enough to coat the back of a spoon, 4 to 5 minutes. Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Add seasonings and cheeses: Remove skillet from heat; whisk in dry mustard, garlic powder, cayenne, and remaining 2 teaspoons salt until well combined. Gradually whisk in Cheddar, Gouda, and 1 cup of the Colby-Jack cheese, 1 cup at a time, until melted and smooth. Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Fill baking dish: Stir cooked pasta into mixture in skillet until evenly coated. Spread half of pasta mixture (about 5 cups) into prepared baking dish; top evenly with 1 cup of the mozzarella and 1/2 cup of the Colby-Jack cheese. Top evenly with remaining pasta mixture (about 5 cups); sprinkle evenly with remaining 1 cup mozzarella and 1/2 cup Colby-Jack cheese. Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Add panko topping: Sprinkle reserved panko mixture evenly over pasta mixture. Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Bake macaroni and cheese: Bake in preheated oven until pasta mixture is bubbly around the edges, 25 to 30 minutes, loosely covering with aluminum foil to prevent overbrowning, if needed. Let stand on a wire rack at room temperature for 10 minutes before serving. Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel Rate It Print