Mac and cheese is the ultimate comfort food. This easy Dutch Oven Mac and Cheese recipe is made with a combination of cheeses and a creamy béchamel sauce for the maximum cheesy goodness. Perfect for a main dish or side dish, this easy mac will be a favorite among kids and adults!
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Why You'll Love This Mac And Cheese Recipe!
There is no comparison between homemade mac and cheese and the boxed stuff with the powdered cheese we ate as kids. This creamy mac has different types of cheese for a tangy and creamy cheese mixture.
This one-pot dish comes together quickly on the stove top making it the perfect side dish the whole family will love.
What Is A Dutch Oven?
A Dutch oven is a thick-walled cooking pot that is usually made of cast iron. These are great to cook in because they retain their heat well. They are very versatile because they can be used on the stove top or in an oven. Make sure you always check with the manufactures instructions to see what temperature your model is oven safe to.
Love Easy Side Dish Recipes? Try These Next!
Lodge Dutch Oven- I love my Dutch oven by Lodge because I can use this on the stove top or oven. It comes in many different colors making it perfect to cook and serve without needing another serving dish.
elbow macaroni- is often used for mac and cheese recipes, however you can use shell pasta, cavatappi pasta or any type of pasta you prefer.
white cheddar cheese- cheddar cheese has a sharp tangy flavor. White or yellow sharp cheddar cheese can be used in this recipe but make sure you buy a block and grate your own cheese.
Havarti cheese-has a milder flavor that balances the sharpness of the cheddar. This cheese is similar in flavor to Monterey jack cheese and melts well.
milk- I always use whole milk for the béchamel sauce. It gives a richer flavor and creamy texture than skim milk.
Cook pasta according to package instructions in a large pot of salted water. You can use the Dutch oven for this step too. I always cook my pasta al dente so that the noodles are not so soft they fall apart when they are mixed into the creamy cheese sauce.
Drain the pasta and add a teaspoon of olive oil to the noodles to prevent them from sticking together while preparing the sauce.
Heat a large Dutch oven over medium high heat. Melt butter and sauté the garlic in the butter for 1 minute being cautious to not burn.
Stir the all purpose flour into the melted butter and stir continuously to incorporate the flour into the butter. By cooking the flour you will eliminate the raw flour taste.
Lower the heat and slowly drizzle the milk into the flour mixture and stir constantly as the mixture thickens. This will take several minutes of adding the milk while stirring until the bechamel sauce is smooth and creamy. Make sure to stir the sides of your Dutch oven well to incorporate all of the flour into the sauce.
Once the sauce is ready stir in the cheese, Dijon mustard, Greek yogurt and season with salt and pepper. Continue to stir until the cheese melts into the sauce.
Add in the cooked pasta and stir to completely coat the noodles in the creamy sauce. Now your mac and cheese is ready to serve!
Store leftover mac and cheese in an airtight container for up to 5 days. To reheat add the macaroni and cheese bake to Dutch oven or pot over medium heat stirring till warmed through. Add a splash of milk to help make the cheese sauce creamy and smooth again.
- Cook pasta to al dente. This is an Italian term that means still firm when bitten. This way the noodles will not fall apart when stirred into the cheese sauce.
- Do not use pre-shredded cheese. Store bought shredded cheeses have an anti-clumping agent added which makes the cheese not melt as well. Buy the cheese in a block and grate your own cheese.
Substitutions And Additions
milk- if you want to make this dish even more decadent, use heavy cream instead of milk.
cheese- There are many different cheese that are great for mac and cheese. Make sure to use one that melts well and that you love the flavor of. Parmesan and Gruyere cheese are also great melting cheeses.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Dutch Oven Mac And Cheese
- Dutch Oven
- 16 ounces elbow macaroni, uncooked
- 1 teaspoon olive oil
- 4 tablespoons butter
- 1 clove garlic, minced
- 3 tablespoons flour
- 2 cups whole milk
- 2 cups white cheddar cheese, shredded
- 1 cup Havarti cheese, shredded
- 1 teaspoon Dijon mustard
- ¼ cup Greek yogurt or sour cream
- salt to taste
- pepper to taste
- Heat a large Dutch oven over high heat and cook pasta according to package directions. For best results cook elbow macaroni to al dente.
- Drain pasta and drizzle with a teaspoon of olive oil to prevent pasta from sticking together. Set aside while preparing cheese sauce.
- Return the Dutch oven to the stove and heat over medium heat. Melt butter and sauté garlic for 1 minute. Be cautious to not burn the garlic.
- Add the flour to the butter and stir to cook the flour and make the roux for the sauce.
- Turn the heat down and slowly drizzle the milk into the flour mixture while stirring. The mixture will thicken up as you stir. Continue to drizzle the milk until the flour is completely incorporated and your béchamel sauce is smooth and creamy.
- Add the grated cheese, Greek yogurt, mustard and season with salt and pepper to taste. Stir until the cheese is completely melted into the sauce.
- Add the cooked pasta to the cheese sauce and stir to coat. Serve immediately.