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This is sure to be the creamiest, most flavorful homemade mac and cheese you’ll ever have! This Dutch oven mac and cheese is loaded with 4 different types of cheese and plenty of delicious seasonings. It’s simple to make, yet it’s an unfailing crowd-pleaser!
Whenever I need an easy win with dinner, I break out this mac and cheese recipe.
Even with how many times I’ve made it, I’m still amazed at how adults and children alike absolutely love it. Whether it’s just my immediate family or a group of dinner guests, I always get compliments on this dish!
I’ve made mac and cheese recipes in the past that were dry, flavorless, or mushy. This Dutch oven mac and cheese is none of those things.
It’s made with cream cheese plus three different types of shredded cheese and generously seasoned so the flavor really pops.
I also like to top it with a crispy bread crumb mixture that adds a ton of texture.
Whether you’re going to a backyard BBQ, looking for a Thanksgiving side dish, or just want a comforting and delicious addition to your next meal, you’re going to want this mac and cheese recipe bookmarked.
It’s about to become a regular in your meal rotation!
Table of Contents
Why You’ll Love This Recipe
- Easy side dish: Mac and cheese comes together quickly and makes a beautiful side dish for a variety of entrées.
- Crowd-pleaser: Even the pickiest eaters will be excited about macaroni and cheese on the menu!
- Flavorful + creamy: I’ve made a lot of homemade mac and cheese, and this is truly the best recipe. The variety of cheeses and ample seasonings make it much more flavorful than a basic mac and cheese, and it’s divinely creamy!
- Filling: Unlike many side dishes, mac and cheese is very filling. Because of this, it’s a great addition to stretch a meal. It also makes a tasty one-pot dish with a few toppings to round it out!
Ingredients
- Pasta: I really like cavatappi for this recipe, and I think it’s a fun change from the usual noodles! You can use any of your favorite noodle shapes for mac and cheese. Shells, penne, and the classic elbows are popular alternatives.
- Cheese: A combination of white cheddar, gouda, and gruyère gives the mac and cheese a well-rounded flavor — not too sharp, not too mild. You want to freshly shred your cheese (don’t use pre-shredded bagged cheese).
- Cream cheese: Melting cream cheese into the sauce adds richness and tanginess that seriously elevate this mac and cheese!
- Topping (optional): I like to make a breadcrumb topping out of panko, butter, and shredded cheese. It gets crispy and golden brown on the top, which tastes great and balances out the soft texture of the macaroni.
How to Make Dutch Oven Mac and Cheese
Step 1. Bring a large pot of heavily salted water to a boil and cook the cavatappi al dente. Drain the pasta and set aside.
Step 2. Preheat oven to 350°F.
Step 3. In your Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly until smooth.
Step 4. Slowly add the milk and heavy cream while whisking constantly. Continue cooking over medium heat, stirring frequently, until the sauce starts to thicken. About 5 minutes.
Step 5. Reduce the heat to low. Stir in the cream cheese, Dijon, Worcestershire, garlic powder, and smoked paprika until the cream cheese is fully melted and the sauce is completely smooth.
Step 6. Add the shredded cheeses, one at a time, stirring fully between each one, letting it melt before adding the next.
Step 7. Add back in the cooked cavatappi and salt and pepper to taste.
Step 8. In a small bowl, toss the panko with the melted butter and smoked paprika. Sprinkle evenly over the top of the mac and cheese, then scatter the extra shredded white cheddar over everything. Bake uncovered for 15-20 minutes until the top is deep golden and the edges are actively bubbling.
Step 9. Let it rest 5 minutes before serving.
Tips + Notes
- Make sure you don’t overcook the noodles. You want them just undercooked, as they will finish cooking in the oven.
- I’ve really liked using cavatappi noodles for this recipe! Elbow noodles are just fine, too.
- Feel free to mix and match any of the cheeses, just try to use the same total amount.
- Pre-shredded cheese does not melt down the same, so it’s important to freshly shred your cheese. I promise, the extra effort is worth it!
- If you bake it for too long, the noodles can absorb too much liquid, leading to dry mac and cheese. If your top isn’t golden brown enough after 20 minutes, you can turn on the broiler for a minute or two (watch it carefully so your mac and cheese doesn’t burn!).
What to Serve with Macaroni and Cheese
Mac and cheese is truly the perfect side dish! It goes with just about anything, helps bulk up a meal, and tastes absolutely incredible. The possibilities are endless when it comes to pairing mac and cheese, but here are a few of my favorite main dishes to serve it with:
- Cast Iron Fried Chicken
- Dutch Oven Pulled Pork
- Roasted Chicken Quarters
- Baked Pork Catfish Tenderloin
- Buffalo Chicken Sloppy Joes
- Venison Nuggets
Mac and cheese can also be dressed up with extra protein and veggies for a delicious one-pot meal. I like to add bacon or chicken and some steamed broccoli — it’s easy and always a hit!
Recipe FAQs
This can happen when the cheese is melted at too hot a temperature. Make sure you’re reducing the heat to low in step 5 and adding the cheese slowly.
Yes! You can prepare your mac and cheese up to a few days ahead and put it in the fridge before baking. When you’re ready to serve, take it out of the fridge for 30-60 minutes to warm up a bit, then bake according to the instructions. Because the ingredients are cold, you’ll likely need to increase the time by 20-30 additional minutes. You may also need to cover it with foil if the top is brown before the center is thoroughly heated.
Leftovers can be stored in the fridge in an airtight container. You can reheat them in the oven, microwave, or on the stove. I recommend adding a splash of milk to the mac and cheese before reheating so it’s not dry.
Yes, you can! Simply substitute the flour for gluten-free flour and use your favorite gluten-free noodles.
Related Recipes
- Dutch Oven Mashed Potatoes
- Roasted Cheesy Bacon Butternut Squash
- Garlic Butter Shrimp Pasta
- One Pan Chicken Alfredo
- Chicken Pesto Pasta Bake
If you tried this Dutch Oven Mac and Cheese or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Dutch Oven Mac and Cheese
Equipment
- Large pot
Ingredients
For the pasta
- 1 lb cavatappi pasta or elbow macaroni
For the sauce
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 oz cream cheese softened and cubed
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 oz sharp white cheddar freshly shredded from a block
- 7 oz smoked Gouda freshly shredded from a block
- 4 oz Gruyere freshly shredded from a block
Topping (optional)
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
- A handful of extra shredded white cheddar
Instructions
- Bring a large pot of heavily salted water to a boil and cook the cavatappi al dente. Drain the pasta and set aside.
- Preheat oven to 350°F
- In your Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly until smooth.
- Slowly add the milk and heavy cream while whisking constantly. Continue cooking over medium heat, stirring frequently, until the sauce starts to thicken. About 5 minutes.
- Reduce the heat to low. Stir in the cream cheese, Dijon, Worcestershire, garlic powder, and smoked paprika until the cream cheese is fully melted and the sauce is completely smooth.
- Add the shredded cheeses, one at a time, stirring fully between each one, letting it melt before adding the next.
- Add back in the cooked cavatappi and salt and pepper to taste.
- In a small bowl, toss the panko with the melted butter and smoked paprika. Sprinkle evenly over the top of the mac and cheese, then scatter the extra shredded white cheddar over everything. Bake uncovered for 15-20 minutes until the top is deep golden and the edges are actively bubbling.
- Let it rest 5 minutes before serving.
Notes
- Make sure you don’t overcook the noodles. You want them just undercooked, as they will finish cooking in the oven.
- I’ve really liked using cavatappi noodles for this recipe! Elbow noodles are just fine, too.
- Feel free to mix and match any of the cheeses, just try to use the same total amount.
- Pre-shredded cheese does not melt down the same, so it’s important to freshly shred your cheese. I promise, the extra effort is worth it!
- If you bake it for too long, the noodles can absorb too much liquid, leading to dry mac and cheese. If your top isn’t golden brown enough after 20 minutes, you can turn on the broiler for a minute or two (watch it carefully so your mac and cheese doesn’t burn!).
