Millionaire Mac & Cheese

Well I did it. I made the worlds best macaroni and cheese. I’m going to call in Millionaire Mac and Cheese because that’s just the only name that suits it. I also would bet a million dollars that you’ve never made a better Mac and cheese recipe than this one.

I am a healthy eater, so when I’m going to eat something with straight up zero nutritional value, you can bet your ass I’m going to make it taste the best ever. Whether you make this for your holiday table or to get your crush to fall in love with you, I can promise you that everyone will be asking you for this recipe.

AUTHOR: broccyourbody

Millionaire Mac & Cheese

SERVES: 8 servings

TIME: 45 minutes

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Ingredients

1 pound pasta – I used rigatoni
6 oz bacon, optional/omit for vegetarian
5 tablespoons butter
¼ cup all purpose flour
4 cups whole milk
1 clove garlic, minced
1 teaspoon paprika
1/4 tsp cayenne pepper
1 1/2 cups sharp yellow cheddar cheese, grated
1 1/2 cups sharp white cheddar cheese, grated (I used the unexpected cheddar from Trader Joe’s)
2 cups Gruyère cheese, grated

Panko Topping:

1 cup Panko bread crumbs
3 tablespoons butter, melted
¼ cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 400 degrees.
Cook the pasta in a large pot of salted boiling water until it’s barely al dente. For example, the rigatoni I used said to cook for 13 minutes and I cooked it for 8 minutes. Drain and set aside.
In a large pot or dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place on a paper towel lined plate. Once cooled, chop the bacon into crumbles.
Turn the heat off and let the pan cool for 2-3 minutes. If there is more than 1-2 tablespoons of bacon grease in the pot, use tongs and a paper towel to soak up the excess.
In the same pan, turn the heat back to medium and add the butter. Once it’s just melted, whisk in the flour and keep whisking continuously until the flour is foamy, about 1 minute.
Slowly whisk in the milk then add the garlic, paprika, cayenne, salt and pepper. Bring to a simmer, 3-4 minutes, then turn the heat off and add the cheese. Whisk to combine.
Add in your cooked pasta and bacon. Stir to coat the noodles in the cheese sauce.
Pour the macaroni and cheese mixture into a 9x13 or similar baking dish.
In a small bowl, combine the panko, butter, parmesan, salt and pepper until combined. Spread the mixture evenly over the mac and cheese.
Bake until the bread crumbs turn golden brown and cheese bubbles, about 20 minutes.
Serve while hot and enjoy!

Notes

To make ahead of time, follow the instructions through step 9. Cover *very* tightly with foil and refrigerate 1 day ahead. Bake as directed, adding an extra 5-10 minutes.

For an extra cheesy experience, add 1 cup of shredded cheese on top of the mac before adding the breadcrumbs and baking.

5 based on 5 reviews

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WHAT DID YOU THINK OF THIS RECIPE?

Mik says:

24.11.2024

I made this and loved it! Could you make ahead and wait to bake until thr next day?

broccyourbody says:

25.11.2024

Just added make ahead instructions in the notes!

Julz says:

22.11.2024

I make this recipe every thanksgiving and its a HITTTTT

Christine says:

19.11.2024

Can you prep this ahead of time? If yes, what would the steps be? Thanks!

broccyourbody says:

25.11.2024

Just added instructions in the notes!

Haley says:

21.11.2023

Could I sub oat milk?

broccyourbody says:

21.11.2023

Should work!

Bobbie Gilman says:

11.11.2023

Fabulous

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