Million Dollar Mac and Cheese Casserole (Print Version)

# Ingredients:

01 - 1 pound cavatrappi or elbow noodles.
02 - 1/4 cup unsalted butter, room temperature.
03 - 1/4 cup all-purpose flour.
04 - 3 cups whole milk.
05 - 12 oz evaporated milk.
06 - 1 tablespoon Dijon mustard.
07 - 1 teaspoon garlic powder.
08 - 1 teaspoon onion powder.
09 - 1 teaspoon dried parsley.
10 - 1/2 teaspoon black pepper.
11 - 8 oz cheddar cheese, freshly shredded.
12 - 8 oz Monterey Jack cheese, freshly shredded.
13 - 8 oz Gruyère cheese, freshly shredded.
14 - 1 cup sour cream.
15 - 3/4 cup seasoned panko breadcrumbs.
16 - 3 tablespoons unsalted butter, melted.

# Instructions:

01 - Heat oven to 350°F. Cook pasta al dente, one minute less than package directions.
02 - Make roux with butter and flour. Add milks and seasonings, simmer until thickened.
03 - Stir in cheddar and Monterey Jack until melted. Combine with noodles.
04 - Layer half noodles, Gruyere, sour cream, remaining noodles and Gruyere.
05 - Top with buttered panko. Bake 30 minutes until bubbly.

# Notes:

01 - Use freshly shredded cheese for best sauce texture.
02 - Can be made 24 hours ahead.
03 - Stores up to 5 days refrigerated.

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