If you’re looking for the creamiest, cheesiest macaroni and cheese recipe, look no further than this Dutch oven mac and cheese! With four cheeses and a buttery cracker topping, this quick and easy one-pot comfort dish is perfect for dinner!
Whenever I’m in the mood for comfort, I always turn to a creamy bowl of cheesy pasta. When I don’t have hours to make my baked penne vodka, I opt for this one-pot Dutch oven mac and cheese instead!
This mac and cheese is made on the stovetop but can also be baked. However you like it, every creamy and cheesy bite will have you licking the spoon and returning for more!
Why Use a Dutch Oven?
A Dutch oven is a secret weapon for making the ultimate mac and cheese. Its thick, heavy construction ensures even heat distribution, essential for cooking pasta perfectly and creating a creamy, smooth cheese sauce.
Its large capacity makes it ideal for feeding a crowd, whether it’s a family dinner or a holiday gathering!
Choosing the Best Cheeses
The secret to ultra-creamy mac and cheese is the right combination of cheeses! For the best flavor, start with a sharp cheddar—it brings that classic, rich taste everyone loves. Pair it with a gooey cheese like mozzarella or monetary jack. In this recipe, we’re also adding Gruyere and gouda for a deeper, gourmet flavor!
Ingredient Notes and Substitutions
Macaroni: For a classic mac and cheese, elbow macaroni noodles are the way to go. Other small pasta varieties like shells, fusilli, farfalle, and cavatappi will work. Any shape with nooks and crannies is best so they can hold on to the creamy sauce!
Smoked Gruyere cheese: The salty, nutty, smoky flavor adds complexity to the sauce. Substitute it with regular Gruyere or Swiss cheese.
Gouda cheese: Choose semi-soft goudas instead of hard-aged goudas. The soft cheese melts better and contributes to the creaminess.
Cheddar cheese: The king of cheeses! Sharp cheddar is best. It keeps the noodles smooth and creamy!
Mustard powder: The acidity cuts through the richness of the cheese to round out the flavor. Substitute it with one teaspoon of Dijon mustard.
Ritz crackers: These buttery crackers crisp up perfectly for a crunchy topping. You can also use panko bread crumbs as an alternative.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Customizing Your Flavors
Feel free to load up your mac and cheese with some of these additions:
- Cooked bacon bits: Sprinkle them on top for serving or fold them into the noodles.
- Caramelized onions: Saute onions in butter and olive oil until caramelized, then fold them into the noodles.
- For a chili pepper twist: Add roasted jalapenos, green chillis, or pimento peppers!
Best Seasoning for Mac and Cheese
- Salt & Pepper—The basics to bring out cheese flavors.
- Garlic/Onion Powder—Adds subtle savory depth.
- Paprika/Cayenne—A little heat for balance.
- Dry Mustard—Boosts the cheesy flavor.
- Nutmeg—Just a pinch enhances richness.
Recipe Instructions
Step 1: Boil the noodles. In a large cast-iron Dutch oven, boil the elbow macaroni noodles according to package directions until al dente. Drain, then set aside.
Step 2: Make the cheese sauce. Stir in the cheese a little bit at a time to prevent it from clumping or curdling.
Step 3: Add noodles to the cheese sauce. Stir the cooked pasta into the cheese sauce and toss until evenly coated.
Step 4: Make the buttery cracker topping. Serve the crumb topping on the mac and cheese, then garnish with fresh thyme, chives, or green onions!
#1 Tip for the Creamiest Sauce
Don’t use pre-shredded cheese. If you want smooth and melty mac and cheese, do not use the bags of shredded cheese—they are covered in anti-caking agents, which can prevent them from melting into a creamy sauce. Instead, buy blocks of cheese and shred them yourself!
How to Serve, Store, and Reheat
Serving: Homemade mac and cheese is best served the day of but can be stored in an airtight container in the fridge for up to 5 days.
Reheating: Add a splash of milk to the macaroni and reheat on the stove or microwave until hot and creamy. The milk keeps the cheese from becoming greasy and separating when it’s reheated.
Use mini Dutch oven pots. For perfect individual servings, make half the recipe and bake them in mini Dutch ovens!
FAQs
I recommend making and serving homemade mac and cheese the same day. It will still work, but it’s always best the first day!
This recipe serves 6-8 people as a side dish or 4-6 as a main meal.
I don’t recommend using pre-shredded cheeses because they don’t melt properly. Shredding the cheese yourself will make it super cheesy and creamy!
This can happen if you overcook the cheese sauce. You want to melt the cheese into the sauce, not boil it, to prevent it from tasting grainy.
More Comfort Food Favorites
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Dutch Oven Mac and Cheese
Ingredients
- 16 ounces elbow macaroni noodles uncooked
- 6 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream warmed
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoon mustard powder
- 8 ounces sharp cheddar cheese shredded
- 8 ounces smoked gruyere cheese shredded
- 7 ounces semi-soft gouda cheese shredded
- 3 ounces cream cheese room temperature
- 4 tablespoons unsalted butter
- 1 minced garlic clove
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups crushed ritz crackers
- 1 teaspoon fresh thyme finely chopped
Instructions
- Bring a large dutch oven full of water to a boil, then add the macaroni noodles. Boil the pasta until al dente following the package instructions; then drain and set aside.16 ounces elbow macaroni noodles
- Place the dutch oven back on the stove over medium heat and melt the butter. Whisk in the flour and cook for 1 minute.6 tablespoons unsalted butter, 1/4 cup all purpose flour
- Slowly stream the warmed milk and heavy cream into the pot, whisking constantly, until all of the liquid has been added. Then whisk in the spices. Bring it to a simmer, then reduce the heat to low.3 cups whole milk, 1 cup heavy cream, 3/4 teaspoon fine sea salt, 3/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 1/2 teaspoon mustard powder
- Slowly start whisking in the cream cheese and shredded cheeses a handful at a time. Whisk until the cheese is completely melted, then remove the pot from the heat and stir in the cooked elbow noodles.8 ounces sharp cheddar cheese, 8 ounces smoked gruyere cheese, 7 ounces semi-soft gouda cheese, 3 ounces cream cheese
- In a small pan, melt the butter, then stir in the garlic and Worcestershire sauce and cook 1 minute until the garlic is fragrant. Toss in the crushed crackers and fresh thyme and cook until the crackers are golden brown, about 3-5 minutes.4 tablespoons unsalted butter, 1 minced garlic clove, 1 teaspoon Worcestershire sauce, 1 1/2 cups crushed ritz crackers, 1 teaspoon fresh thyme
- Serve the mac and cheese hot with the buttery crumb topping.
- To make baked mac and cheese, preheat the oven to 350 F/180 C. Melt the butter for the crumb topping and combine it with the crackers, garlic, Worcestershire sauce, and fresh thyme. Sprinkle the crackers over the top of the macaroni and cheese. Bake for 10-15 minutes, or until the crackers are golden brown. Serve immediately.
Notes
Nutrition
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