Who doesn’t love a pot of creamy mac and cheese? It’s the ultimate comfort food! This one-pot Dutch oven mac and cheese recipe is a tasty main dish or an ultra-creamy side you can pair with almost anything.
Ingredients You’ll Need
Dutch oven mac and cheese is brimming with creamy, buttery, cheesy goodness, thanks to the blend of shredded cheese, milk, and heavy cream. Here’s what you need to make it:
- Pasta: Classic elbow macaroni is my go-to, or use corkscrew noodles called Cavatappi pasta since they hold onto the cheese sauce as it bakes.
- Cheese: Enhance the mac and cheese by shredding one pound of sharp cheddar and Colby jack cheese. You can use pre-shredded cheese to save time or substitute it with Monterey Jack or smoked gouda cheese.
- Butter: Warm unsalted butter or olive oil to form a white roux base for the cheesy macaroni sauce.
- Spices: For the best flavor, you will need kosher salt, smoked paprika, white pepper, garlic powder, and onion powder.
- Flour: All-purpose flour and butter combine for a quick roux that makes an ultra-creamy béchamel base.
- Milk: Full-fat whole milk or evaporated milk works best for that smooth, rich texture.
- Heavy Cream: Thicken the sauce with heavy cream, or use half-and-half for a lighter option.
- Mustard: Balance the richness of the creamy mac and cheesy with a spoonful of Dijon or stone ground mustard. You can also add a teaspoon of ground mustard powder.
Additions and Substitutions
- Add some heat. Kick the Dutch oven mac and cheese up a notch with a dash of hot sauce, sprinkle red pepper flakes, or fold in diced jalapeños or green chiles.
- Switch up the seasoning. Replace the spices with classic seasonings like Old Bay or this Slap Ya Mama Seasoning recipe.
- Top the mac and cheese. If you enjoy baked mac and cheese with a crust, top the noodles with shredded cheese and panko bread crumbs, French fried onions, crushed potato chips, or crumbled Ritz crackers.
Tools You’ll Need
A large Dutch oven is perfect for creamy, stovetop mac and cheese. It retains heat and locks in the moisture to ensure even cooking and no dry pasta. And if you’re cooking in the great outdoors or camping, a cast-iron Dutch oven is the way to go.
How to Make Dutch Oven Mac and Cheese
The full recipe with measurements is in the recipe card below.
Step 1: Cook the pasta according to the package, drain, and set aside.
Cooking Tip
Cook the pasta slightly less than the package directions suggest to keep the noodles al dente.
Step 2: Preheat the oven to 350℉ (176℃). Melt the butter in the large Dutch oven over medium heat. Add the spices, then whisk in the flour. Simmer and stir for 4-5 minutes until a white roux forms.
Step 3: Pour in the milk and simmer until the sauce thickens. Then, whisk in the heavy cream and Dijon mustard.
Step 4: Add half of the shredded cheddar and Colby Jack cheese to the pot and cook over medium heat until the cheese melts. Then, fold in the cooked noodles.
Step 5: Top the mac and cheese with the remaining shredded cheese and bake for 20-25 minutes until the cheese melts and golden brown spots appear.
Expert Tips
- Cook the pasta al dente. Bring salted water to a boil and cook the pasta according to the package. However, I recommend reducing the cooking time by a few minutes so it is al dente, which according to Chef Alex Aïnouz on an episode of Milkstreet means firm, but not undercooked.
- Shred the cheese. Shred the cheese yourself rather than using pre-shredded cheese with anti-caking agents that can prevent the cheese from melting into the béchamel sauce. It might seem like a small step, but it makes a big difference! Save time and effort by using a food processor to shred the cheese.
Serving Suggestions
Dutch oven mac and cheese is a special treat in my family; this recipe is quick and easy to make—ideal for busy weeknights or the holiday dinner table. Pair it with glazed ham, cranberry jalapeno meatballs, crispy fried chicken, or a juicy Thanksgiving turkey.
Serve the creamy mac and cheese as a main dish with arugula spinach salad dressed with balsamic citrus vinaigrette or try it with a comforting bowl of tomato basil soup or red pepper gouda soup.
The cozy side dish cooks in a Dutch oven at home, but you can modify the preparation for your next camping trip–don’t forget to prep the ingredients beforehand.
What To Do With Leftovers
- Refrigerate: Store the leftover mac and cheese in an airtight container for 2-3 days.
- Reheat: Reheat mac and cheese on the stovetop over low-medium heat for the best results. Once refrigerated, the pasta will absorb some of the sauce. You may need to stir in milk or heavy cream to loosen up the mac and cheese and make it creamy once again.
- Repurpose: Gather friends or get the whole family to make fried mac and cheese balls.
Frequently Asked Questions
Should I bake mac and cheese covered or uncovered?
Baking uncovered encourages a crispy, golden top to complement the creamy mac and cheese. Cover the Dutch oven with a lid or foil before baking for a creamier finish.
Does mac and cheese dry out in oven?
The extra layer of shredded cheese and Dutch oven helps retain the moisture as it bakes in the oven. Another measure to prevent dry mac and cheese is to ensure you only bake until the shredded cheese melts; the longer you bake, the drier it can become.
Can I make an outdoor version of this recipe for the campfire?
A Dutch oven is one of my favorite tools for campfire cooking. To modify this Dutch oven mac and cheese recipe for the great outdoors, cover the Dutch oven with a lid and continue cooking over the open flame until the shredded cheese on top melts instead of baking it in the oven.
The hardest part about making this recipe over an open fire is controlling the heat while you build a roux. Manage the heat by moving the pan away from the heat. You can do this by raising the Dutch oven above the flame or by moving it away from the flame for more indirect heat.
I recommend pre-cooking the pasta and packing it for quick preparation. Simplify the cooking process by gathering the other ingredients in separate bags or containers.
More Fall Recipes:
Dutch Oven Mac and Cheese
- 1 package (16 ounces) pasta
- 4 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 2 teaspoons white pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1 pound shredded cheddar cheese, divided
- 1 pound shredded Colby Jack cheese, divided
- Cook the pasta according to the package, drain, and set aside.Tip: For perfectly al dente pasta, reduce the recommended cooking time on the package by a few minutes.
- Preheat the oven to 350℉ (176℃). Melt the butter in the large Dutch oven over medium heat. Add the kosher salt, white pepper, garlic powder, onion powder, and paprika. Then, whisk in the flour. Simmer and stir for 4-5 minutes until a white roux forms.
- Pour in the milk and simmer until the sauce thickens. Then, whisk in the heavy cream and Dijon mustard.
- Add half of the shredded cheddar and Colby Jack cheese to the pot and cook over medium heat until the cheese melts. Then, fold in the cooked noodles.
- Top the mac and cheese with the remaining shredded cheese and bake for 20-25 minutes until the cheese melts and golden brown spots appear.
- Cook the pasta al dente. Bring salted water to a boil and cook the pasta according to the package. However, I recommend reducing the cooking time by a few minutes so it is al dente, which according to Chef Alex Aïnouz on an episode of Milkstreet means firm, but not undercooked.
- Shred the cheese. Shred the cheese yourself rather than using pre-shredded cheese with anti-caking agents that can prevent the cheese from melting into the béchamel sauce. It might seem like a small step, but it makes a big difference! Save time and effort by using a food processor to shred the cheese.