Dutch Oven Mac And Cheese
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!
Servings: 6
Equipment
- Dutch Oven
Ingredients
- 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
Instructions
- 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.