Dutch Oven Mac and Cheese

5 from 46 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Author: Brianna May

Equipment

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