dutch oven mac and cheese recipe

Written ByJenny Smyth Posted on
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The Best dutch oven mac and cheese recipe

I’m so excited to share with you my favorite Dutch oven mac and cheese recipe. This comfort food classic is a staple in our household, and for good reason – it’s easy to make, delicious, and perfect for any occasion. I remember my grandmother used to make this dish for me when I was a kid, and now I get to pass it down to my own family.

There’s something special about the combination of creamy cheese, al dente pasta, and a crispy breadcrumb topping that just hits the spot every time. Whether you’re looking for a quick weeknight dinner or a show-stopping side dish for a holiday gathering, this recipe is sure to please. And the best part?

It’s incredibly easy to make – just toss everything into your Dutch oven and let the magic happen. The result is a rich, satisfying casserole that’s full of flavor and texture. Plus, the health benefits of using whole grain pasta and reduced-fat cheese make this dish feel relatively guilt-free.

I like to serve it with a side of steamed veggies or a simple green salad for a well-rounded meal. My kids love helping me stir the cheese sauce until it’s smooth and creamy – it’s such a fun task! And let me tell you, the aroma wafting from the oven is absolutely heavenly.

It’s a smell that instantly transports me back to my childhood kitchen, surrounded by loved ones and good food.

Dutch Oven Mac and Cheese

4.5 from 1546 votes

This creamy and cheesy mac and cheese is baked in a Dutch oven for a perfectly golden crust. It is a comforting and easy side dish that is perfect for family dinners or potlucks.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pasta

1 lb elbow macaroni
1 tablespoon salt
Water for boiling

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons melted unsalted butter
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Bring a large pot of water to a rolling boil over high heat and add 1 tablespoon of salt.
3Add the elbow macaroni to the boiling water and cook until al dente, about 7 to 8 minutes.
4Drain the pasta in a colander and set it aside.
5In a Dutch oven over medium heat, melt 4 tablespoons of butter.
6Whisk in the flour and cook for 1 to 2 minutes until the mixture is golden and bubbling.
7Slowly pour in the milk while whisking continuously to prevent lumps.
8Add the dry mustard, garlic powder, onion powder, salt, and pepper, and cook for 5 to 7 minutes until the sauce thickens and coats the back of a spoon.
9Reduce the heat to low and gradually add the shredded cheddar and Gruyere cheeses, stirring until completely melted and smooth.
10Remove the Dutch oven from the heat.
11Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated.
12In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese.
13Sprinkle the breadcrumb mixture evenly over the mac and cheese.
14Bake in the preheated oven for 20 to 25 minutes until the top is golden brown and the sauce is bubbling around the edges.
15Let the mac and cheese rest for 5 minutes before serving.
16This allows the sauce to set slightly for a creamier texture.

🔧Equipment

Dutch oven
Large pot
Colander
Whisk
Wooden spoon
Measuring cups and spoons
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 80mg🧂Sodium: 780mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a spicier version, add 1/4 teaspoon of cayenne pepper to the cheese sauce. You can also substitute the Gruyere with Monterey Jack or Gouda for a different flavor profile.

Watch Video Of How Dutch Oven Mac and Cheese Works

This Dutch oven mac and cheese recipe is always a crowd-pleaser, whether we’re talking family gatherings or casual weeknight meals. One of my favorite things about this recipe is how versatile it is – you can easily customize it to suit your tastes by adding different mix-ins or using various types of pasta.

And don’t even get me started on how easy it is to reheat: simply pop it in the oven at 350°F (175°C) for about 20-25 minutes until warmed through. For serving ideas, try pairing it with a side salad or some steamed veggies – the contrast between crunchy greens and creamy macaroni is absolute perfection.

❓ Frequently Asked Questions About Dutch Oven Mac and Cheese

1

What type of pasta should I use for this recipe?

For this recipe, I recommend using elbow macaroni or cavatappi – they both hold their shape well after cooking and provide a nice texture contrast to the creamy cheese sauce.

2

Can I use different types of cheese?

Yes! Feel free to experiment with different combinations of cheddar, mozzarella, parmesan, or even goat cheese – just be aware that some cheeses may melt more than others.

3

Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly as long as you use a vegetarian-friendly pasta – some brands may contain animal products.

4

How do I store leftovers?

Safely store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

5

Can I make this recipe ahead of time?

You can prepare the cheese sauce and pasta mixture up to 24 hours in advance – simply assemble the casserole just before baking.

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