Million Dollar Mac and Cheese with Golden Panko

Million Dollar Mac and Cheese

Million Dollar Mac and Cheese is a baked casserole with a creamy, scoopable center rather than a firm, sliceable texture. Ricotta, sour cream, softened cream cheese, and prepared cheese sauce coat the elbows without a stovetop roux.

Cheddar and mozzarella melt beneath loose patches of buttered panko, leaving golden crumbs and melted cheese visible on top. Cook the macaroni al dente before baking so it stays distinct in the sauce, then serve warm spoonfuls after a short rest.

Ingredients for Million Dollar Mac and Cheese

• 1 pound dry elbow macaroni (450g)
• 1 cup whole-milk ricotta (250g)
• 1 cup sour cream (230g)
• 8 ounces cream cheese, softened (225g)
• 1 jar prepared cheese sauce, about 15 ounces (425g); check the label for the jar weight
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 cups shredded mild or medium cheddar (225g)
• 1 cup shredded low-moisture mozzarella (115g)
• 1 cup panko breadcrumbs (55g)
• 2 tablespoons unsalted butter, melted (30g), plus a little more for greasing the dish if needed

Optional: 1–2 tablespoons chopped fresh parsley for serving.

How to Bake Million Dollar Mac and Cheese

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Grease a deep 9-by-13-inch baking dish with butter or cooking spray. Make sure the cream cheese is soft enough to yield easily when pressed.
2. Cook the macaroni: Boil according to the package directions for al dente, about 8–10 minutes depending on the brand. The pasta should still have a slight bite; it will soften further in the oven. Drain well.
3. Mix the sauce: In a large bowl, stir together the ricotta, sour cream, softened cream cheese, prepared cheese sauce, garlic powder, onion powder, paprika, and pepper until the cream cheese is incorporated. Mixing the dairy before adding the pasta helps prevent lumps. Taste before adding any extra salt, since prepared cheese sauces vary in saltiness.
4. Fill the dish: Fold the macaroni into the sauce until evenly coated. Spread it in the prepared dish, then scatter the cheddar and mozzarella over the surface.
5. Add the topping: Toss the panko with the melted butter. Scatter it loosely over the cheese in irregular patches, leaving some cheese visible between the crumbs.
6. Bake and rest: Bake uncovered for 30–40 minutes, checking at 30 minutes. The center should be hot, the edges gently bubbling, and the panko golden brown. If the crumbs brown before the center is hot, loosely shield the top with foil for the remaining bake time. Rest for 5–10 minutes, then serve warm in spoonfuls. Add parsley only if desired.

How to Keep the Center Creamy and the Top Golden

Stop baking once the center is hot and the crumb patches are golden. Leaving the casserole in longer just to darken every crumb can dry out the pasta. A cold sauce or a deeper-filled dish may need more of the bake window, so check the center rather than relying on the clock alone.

The mozzarella can give a warm spoonful some cheese stretch, though the amount will vary with serving temperature. The buttered panko provides coarse golden patches without forming a thick crust. For another creamy bake with a crumb topping, see this baked Velveeta mac and cheese with panko.

Ricotta and Topping Options

Cottage cheese can replace the ricotta in the same amount, but it may leave visible curds unless blended. For a simpler cheddar-only top, omit the mozzarella and panko; it will not have the same crumb patches or potential cheese stretch. For another baked option, try this classic baked mac and cheese.

Storing and Reheating Leftovers

As general food-safety guidance, refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat portions gently until hot throughout. If the pasta has thickened, a small splash of water can help loosen it. Reheating uncovered in the oven may keep the topping less soft than microwaving, but the crumbs are unlikely to be as crisp as when freshly baked.

Nutrition

Yield: 10–12 side-dish servings. Estimated per serving, based on 11 servings: 525 calories, 20g protein, 31g fat, and 41g carbohydrates. Approximate per 100g: 220 calories, 8g protein, 13g fat, and 17g carbohydrates. Values will vary with the prepared cheese sauce and other brands used.