This Cheese Day, go back for seconds with this super indulgent Million Dollar Mac & Cheese recipe
Say cheese! No, seriously — say it loud and proud because June 4 is Cheese Day, and that's reason enough to celebrate with a big, melty, delicious bowl of mac and cheese. Whether you're a die-hard cheddar fan, a provolone devotee, or just here for the Parmesan, there's one thing we can all agree on: cheese is better with pasta. And no pasta does it justice quite like mac and cheese. But we're not talking about the boxed kind from your college days — this is Million Dollar Mac and Cheese, and it's ready to steal the show. This recipe is from Carlsbad Cravings.
1 pound macaroni, 4 tbsps butter, ¼ cup all-purpose flour, 3 cups milk, 1 (12 oz.) can evaporated milk, 1 tbsp cornstarch, 1 tbsp Dijon mustard, 1 tbsp chicken bouillon, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried parsley, 1 tsp salt, ½ tsp pepper, ½ tsp red pepper flakes (optional), 4 cups freshly grated sharp cheddar cheese, 6 to 8 slices provolone cheese, 1 cup sour cream, 1 cup freshly grated Parmesan cheese
¾ cup panko breadcrumbs, 2 tbsps butter, 1 tbsp extra virgin olive oil
Cook the pasta according to the package instructions, just until al dente. Once cooked, drain and rinse with cold water to stop the cooking process. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Set it aside.
In a large pan, melt 4 tbsps of butter over medium heat. Add the flour and whisk constantly for about 2 mins to cook out the raw taste. Lower the heat and gradually whisk in the milk. In a separate bowl, stir the cornstarch into the evaporated milk, then add it to the skillet along with the Dijon mustard, chicken bouillon, onion powder, garlic powder, parsley, salt, pepper, and red pepper flakes (if using).
Bring the sauce to a gentle boil, whisking constantly. Once it bubbles, reduce the heat and let it simmer until thickened but still creamy. Turn off the heat and stir in the cheddar cheese until fully melted and silky smooth.
Then add the cooked pasta into the cheese sauce and stir until every noodle is fully coated. The mixture will seem extra saucy — that's exactly what you want.
Pour half of the mac and cheese into the prepared baking dish. Add an even layer of provolone slices on top, followed by a smooth layer of sour cream. Pour in the rest of the macaroni mixture and spread it evenly. Finish with a generous sprinkle of Parmesan cheese.
For the optional (but highly recommended) panko topping, melt butter with olive oil in a skillet over medium heat. Stir in the breadcrumbs and cook until golden brown. Sprinkle over the mac and cheese for an added crunch.
Bake uncovered for 25–30 mins, or until the cheese is bubbly and provolone is fully melted. If you're skipping the panko, broil the top for a couple of minutes to get that golden finish. Let it rest for 10 minutes before serving — then prepare for your taste buds to celebrate right along with you.
And there you have it! Whether you're sharing it at a potluck or hoarding the leftovers (we see you), this Million Dollar Mac and Cheese is the dish to beat on Cheese Day.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Hindustan Times
10-06-2025
- Hindustan Times
Add a golden hue to the fresh combination of zucchini and pasta: Recipe inside
This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, curly pasta. Also read | 5 millet-based pasta recipes for cold winter days In this recipe from our cookbook ' Milk Street Backroads Italy,' we opted for easier-to-find but equally meaty pancetta, and lightened the dish's richness by swapping in half-and-half for the heavy cream. The restaurant uses gramigna pasta, a tubular, curled shape from the Emilia-Romagna region, but cavatappi or gemelli works just as well, combining with the zucchini and catching the lightly creamy sauce in its crevices. Saffron is best when steeped in hot liquid to extract its flavor and aroma. To infuse the dish with a golden hue and earthy-floral flavor, we soak a generous pinch of saffron threads in a portion of water before combining it with the pasta. Don't boil the pasta until al dente. Drain it when it has a little more bite than is desirable in the finished dish; the noodles will cook a bit more in the sauce. Also, don't forget to reserve 2 cups of the cooking water before draining the pasta. Serve with shaved Parmesan and freshly ground black pepper. Also read | From bolognese to chilli garlic: 4 must-try spaghetti recipes that will make your taste buds sing Start to finish: 40 minutes Servings: 4 Ingredients: 1 pound zucchini 12 ounces short, curly pasta, such as cavatappi or gemelli Kosher salt and ground black pepper ½ teaspoon saffron threads 3 ounces pancetta, finely chopped 1 medium garlic clove, smashed and peeled ½ cup half-and-half 1 ounce Parmesan cheese, shaved with a vegetable peeler Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Slice each half lengthwise about ¼ inch thick, then cut the strips crosswise into 1-inch sections. In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain. In a small bowl, combine 1½ cups of the reserved water and the saffron; set aside the remaining ½ cup water. While the pasta cooks, in a 12-inch skillet over medium, cook the pancetta and garlic, stirring occasionally, until the pancetta has rendered some of its fat and begins to crisp, about 3 minutes. Remove and discard the garlic, then stir in the zucchini and ½ teaspoon pepper. Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Also read | One pasta bite and you will be hooked: This pretty pink Beetroot Walnut Spaghetti is almost too beautiful to eat Add the pasta and the saffron water to the skillet. Bring to a simmer over medium-high and cook, stirring often, until the pasta is al dente, 4 to 5 minutes. Add the half-and-half and cook, stirring, until the sauce is lightly thickened and clings to the pasta, about 1 minute. Off heat, taste and season with salt and pepper. If needed, stir in additional reserved pasta water 1 tablespoon at a time to create a lightly creamy sauce. Transfer to a serving bowl and top with Parmesan.
Hindustan Times
04-06-2025
- Hindustan Times
This Cheese Day, go back for seconds with this super indulgent Million Dollar Mac & Cheese recipe
Say cheese! No, seriously — say it loud and proud because June 4 is Cheese Day, and that's reason enough to celebrate with a big, melty, delicious bowl of mac and cheese. Whether you're a die-hard cheddar fan, a provolone devotee, or just here for the Parmesan, there's one thing we can all agree on: cheese is better with pasta. And no pasta does it justice quite like mac and cheese. But we're not talking about the boxed kind from your college days — this is Million Dollar Mac and Cheese, and it's ready to steal the show. This recipe is from Carlsbad Cravings. 1 pound macaroni, 4 tbsps butter, ¼ cup all-purpose flour, 3 cups milk, 1 (12 oz.) can evaporated milk, 1 tbsp cornstarch, 1 tbsp Dijon mustard, 1 tbsp chicken bouillon, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried parsley, 1 tsp salt, ½ tsp pepper, ½ tsp red pepper flakes (optional), 4 cups freshly grated sharp cheddar cheese, 6 to 8 slices provolone cheese, 1 cup sour cream, 1 cup freshly grated Parmesan cheese ¾ cup panko breadcrumbs, 2 tbsps butter, 1 tbsp extra virgin olive oil Cook the pasta according to the package instructions, just until al dente. Once cooked, drain and rinse with cold water to stop the cooking process. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Set it aside. In a large pan, melt 4 tbsps of butter over medium heat. Add the flour and whisk constantly for about 2 mins to cook out the raw taste. Lower the heat and gradually whisk in the milk. In a separate bowl, stir the cornstarch into the evaporated milk, then add it to the skillet along with the Dijon mustard, chicken bouillon, onion powder, garlic powder, parsley, salt, pepper, and red pepper flakes (if using). Bring the sauce to a gentle boil, whisking constantly. Once it bubbles, reduce the heat and let it simmer until thickened but still creamy. Turn off the heat and stir in the cheddar cheese until fully melted and silky smooth. Then add the cooked pasta into the cheese sauce and stir until every noodle is fully coated. The mixture will seem extra saucy — that's exactly what you want. Pour half of the mac and cheese into the prepared baking dish. Add an even layer of provolone slices on top, followed by a smooth layer of sour cream. Pour in the rest of the macaroni mixture and spread it evenly. Finish with a generous sprinkle of Parmesan cheese. For the optional (but highly recommended) panko topping, melt butter with olive oil in a skillet over medium heat. Stir in the breadcrumbs and cook until golden brown. Sprinkle over the mac and cheese for an added crunch. Bake uncovered for 25–30 mins, or until the cheese is bubbly and provolone is fully melted. If you're skipping the panko, broil the top for a couple of minutes to get that golden finish. Let it rest for 10 minutes before serving — then prepare for your taste buds to celebrate right along with you. And there you have it! Whether you're sharing it at a potluck or hoarding the leftovers (we see you), this Million Dollar Mac and Cheese is the dish to beat on Cheese Day.
Hindustan Times
04-06-2025
- Hindustan Times
Sinner says childhood acquaintance Boisson 'deserves' fairytale French Open run
Men's world number one Jannik Sinner revealed Wednesday he learned his trade alongside Roland Garros sensation Lois Boisson, after the 361st-ranked player extended her stunning run in Paris by reaching the semi-finals on the women's side of the draw. A video circulated on social media earlier in the day of the unlikely duo enjoying an early morning hitting session before playing their respective quarter-final matches. But Sinner told reporters after his straight-sets win over Alexander Bublik where he booked his spot in the semi-final that he and the French wildcard have known each other for years. "We actually were in the same centre for a little while back in the days," said the top seed Italian. "And we practised, you know, sometimes together even there. So I know her. It's now already a time ago." Despite their hugely differing career paths since then, Sinner said he and Boisson had even had a catch-up shortly before the Dijon-native's ascent to stardom. "I saw her before the tournament in the gym," he recounted. "We talked a little bit how things are, and she was very happy. Having a wildcard here, it's a special tournament for her, being French." A relative unknown to the tennis world at large, Boisson has enjoyed a fairytale maiden Grand Slam appearance, ousting third seed Jessica Pegula and world number six Mirra Andreeva in successive matches to reach the last four in Paris. In doing so, the 22-year-old became the lowest-ranked major semi-finalist in the last 40 years, and also the new sporting icon of a nation. "It's amazing, no?," said Sinner. "I think that's exactly what France needs, you know, something very new, very special, great mentality. "I think the level she produces is amazing, no? Very consistent. Very clay court style, you know, with the forehand, a lot of topspin." Sinner got a close-up of that heavy topspin style on Wednesday when knocking up with Boisson before the day's play. And it was the three-time Grand Slam winner who did the asking. "Today it was raining, so I called here, the desk, you know, if there was some free spot, because I don't want to risk to go on court without warming up," Sinner said. "So we arrived here quite early. Yeah, she said straightaway yes, and we hit some balls." Though they may be separated by 360 ranking spots, Sinner said he was impressed by Boisson's ball-striking ability. "It was a very consistent warm-up for a different game style for a woman, because the ball is quite high and quite spinny," he said. "Physically very strong. She deserves to be in the position where she is right now, and we wish her all the best for the future." nf/jc
