This Dutch Oven Mac and Cheese is rich, creamy, ooey-gooey, and has a kick of heat! It’s made with three types of cheese for a decadent, delicious flavor and consistency. Bonus – This cheese dutch oven mac is a one-pot recipe, so cleanup is easy!
This Dutch oven mac and cheese is the perfect weeknight dinner. It’s ready in 30 minutes, includes easy-to-find ingredients, and packs a punch of flavor. This recipe makes eight servings, so it will easily feed the whole family (especially if you pair it with a protein!).
Here are a few more must-try mac and cheese recipes: Baked White Cheddar Mac and Cheese, French Onion Mac & Cheese, or Panera Broccoli Cheddar Mac & Cheese.
Table of Contents
Why You’ll Love This Recipe
- One pot – There’s nothing better than easy meal cleanup; that’s why I love one-pot recipes!
- Quick – Have this yummy Dutch oven mac and cheese dish prepped and ready to eat in 30 minutes.
- Cheesy – This tasty recipe includes three types of cheese.
- Full of flavor – Seasonings like onion powder, garlic powder, and Italian seasoning give this simple Dutch oven mac and cheese a delicious taste.
- Decadent – Whole milk and cream cheese create a rich consistency and flavor.
- Kick of heat – Adding your favorite hot sauce provides just the right amount of heat to this recipe.
- Great for families of all sizes – This recipe makes eight servings and is easy to double or triple.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Pasta: Any short cut pasta works for this Dutch oven mac and cheese. I don’t recommend longer noodles, as they’ll make eating the dish challenging.
- Cheddar: Use yellow or white freshly shredded cheddar cheese for this recipe. This cheese provides a smooth consistency and helps create that classic mac and cheese taste.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Dutch Oven Macaroni & Cheese
Quick Overview
- Bring ingredients to boil.
- Add pasta.
- Add remaining ingredients.
Step by Step Instructions
Boil the pasta in the broth mixture for extra flavor.
Add the cheese to the cooked pasta after turning off the heat to avoid separation/a grainy texture.
Step 1: In a medium pot, bring the broth, milk, garlic, onion powder, Italian seasoning, ground mustard, salt, and pepper to a light boil.
Step 2: Stir in the pasta. Boil according to the package instructions, stirring occasionally. For reference, I boiled the pasta for about 12 minutes.
Step 3: Turn off the heat and stir in the hot sauce. Allow the pasta to cool for about 5 minutes.
Step 4: Stir in the cream cheese. Continue stirring until it is completely combined. Stir in the cheddar and gouda. Keep stirring until the sauce is smooth. Add more milk if needed to loosen the sauce. It will continue to thicken as it cools.
Recipe Serving Suggestions
Garnish this Dutch oven mac and cheese with fresh parsley, freshly grated parmesan cheese, or a light topping of breadcrumbs.
I love serving this mac and cheese with chicken for a protein boost. Here are a few ideas:
Expert Tips
- Do not use pre-shredded cheese. Pre-shredded cheese does not melt like freshly shredded cheese since an anti-caking agent has been added. For a creamy, smooth consistency, shred the cheese from blocks when making this Dutch oven mac and cheese.
- Keep stirring. The key to making the best Dutch oven mac and cheese is consistently stirring after adding the cheese. This step helps ensure the cheese melts properly and gets rid of lumps.
- Allow the pasta to cool down slightly. This step prevents the cheese from getting grainy. If the temperature is too high when you add the cheese, it causes the solids and liquids to separate.
- Add more milk if needed. Add milk as needed if the creamy cheese sauce is too thick or seems dry at any point (like after cooling). You can also add a small amount of milk when reheating if the sauce has thickened too much in the fridge.
Additions & Variations
- Try other cheeses: While cheddar is typically in mac and cheese dishes, you can use other cheese varieties to meet your taste preferences. Some cheese options that work great for Dutch oven mac and cheese are gruyere, smoked gouda, Monterey Jack, and fontina.
- Add meat: To create a more filling version of this dish, add protein, like chicken breast, directly into the mac and cheese. Ensure you use pre-cooked meat. For a quick prep time, use an option like chopped rotisserie chicken.
- Mix in veggies: With a creamy, decadent sauce like this recipe offers, you can easily add veggies in without kids noticing. This recipe works great with cooked broccoli, carrots, peas, or cauliflower.
Recipe FAQs
Overcooking baked mac and cheese in the oven can cause it to dry out. Avoid dried-out mac and cheese by cooking it only until the cheese is melted and bubbly.
The best way to make creamy mac and cheese (like in this Dutch oven mac and cheese recipe) is by adding cream cheese. It helps provide a richer consistency than if you just used shredded cheese and milk.
Quite a few cheese options will work in mac and cheese, it just depends on your flavor preference. I recommend using cheddar, gouda (or American), and cream cheese. However, you can also use options like parmesan, brie, and fontina.
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Dutch Oven Mac and Cheese
Ingredients
- 2 cups chicken broth or stock
- 2 cups whole milk, plus more as needed
- 1 teaspoon granulated garlic, onion powder, Italian seasoning & ground mustard
- 1/2 teaspoon Morton kosher salt*
- fresh cracked black pepper
- 8 ounces cavatappi pasta*
- 2 teaspoons hot sauce, like Frank’s RedHot
- 2 ounces full-fat cream cheese
- 8 ounces 2 cups sharp or extra sharp cheddar cheese, shredded*
- 4 ounces gouda, 1 cup or American cheese, shredded
Instructions
- In a medium pot, bring the broth, milk, garlic, onion powder, Italian seasoning, ground mustard, salt, and pepper to a light boil.2 cups chicken broth or stock, 2 cups whole milk, plus more as needed, 1 teaspoon granulated garlic, onion powder, Italian seasoning & ground mustard, 1/2 teaspoon Morton kosher salt*, fresh cracked black pepper
- Stir in the pasta. Boil according to the package instructions, stirring occasionally. For reference, I boiled the pasta for about 12 minutes.8 ounces cavatappi pasta*
- Turn off the heat and stir in the hot sauce. Allow the pasta to cool for about 5 minutes.2 teaspoons hot sauce, like Frank’s RedHot
- Stir in the cream cheese. Continue stirring until it is completely combined. Stir in the cheddar and gouda. Keep stirring until the sauce is smooth. Add more milk if needed to loosen the sauce. It will continue to thicken as it cools.2 ounces full-fat cream cheese, 8 ounces 2 cups sharp or extra sharp cheddar cheese, shredded*, 4 ounces gouda, 1 cup or American cheese, shredded
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Pasta: Any short cut pasta works for this Dutch oven mac and cheese. I don’t recommend longer noodles, as they’ll make eating the dish challenging.
- Cheddar: Use yellow or white freshly shredded cheddar cheese for this recipe. This cheese provides a smooth consistency and helps create that classic mac and cheese taste.
- Do not use pre-shredded cheese. Pre-shredded cheese does not melt like freshly shredded cheese since an anti-caking agent has been added. For a creamy, smooth consistency, shred the cheese from blocks when making this Dutch oven mac and cheese.
- Keep stirring. The key to making the best Dutch oven mac and cheese is consistently stirring after adding the cheese. This step helps ensure the cheese melts properly and gets rid of lumps.
- Allow the pasta to cool down slightly. This step prevents the cheese from getting grainy. If the temperature is too high when you add the cheese, it causes the solids and liquids to separate.
- Add more milk if needed. Add milk as needed if the creamy cheese sauce is too thick or seems dry at any point (like after cooling). You can also add a small amount of milk when reheating if the sauce has thickened too much in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
