Dutch Oven Mac and Cheese
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!
Servings: 12 servings
Calories: 552kcal
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!).