Dutch Oven Mac and Cheese

When I was a kid, my mom's homemade macaroni and cheese was a special treat that I preferred over the boxed versions. As I grew older, I learned her recipe, which involved making a separate cheese sauce, boiling the pasta, mixing them together, and baking.

And while I still adore baked mac and cheese, it can be time-consuming.

That's why I love this easy stovetop mac and cheese recipe using a Dutch oven. It comes together in just 30 minutes and the entire dish is made in one pot. Minimal cleanup for the win!

Using a cast iron Dutch oven is perfect for making this cavatappi white mac and cheese. Dutch ovens distribute heat evenly, making them ideal for one-pot pasta recipes.

So, if you want to learn how to make the best Dutch oven mac and cheese recipe ever, keep reading below for all the details.

Why You'll Love This Recipe

• One-Pot- No need to dirty a bunch of dishes for this easy mac and cheese recipe! The entire meal comes together in just one pot, which means less clean up after dinner.
• Family Friendly- Macaroni and cheese is always a crowd-pleaser. Kids and adults alike will run to the dinner table to grab a bowl of this delicious homemade mac and cheese.
• Ready in 30 Minutes- That’s right! It only takes a few minutes to make creamy mac and cheese from scratch. It’s so easy, you’ll never want to buy boxed mac and cheese again.
• Creamy & Comforting- Made with whole milk, butter, and lots of freshly grated cheddar cheese, this easy Dutch oven macaroni and cheese recipe is ultra-rich, creamy, and decadent.
• Versatile- This stovetop Dutch oven macaroni and cheese is versatile, serving as both a main dish and a side dish. It's perfect for holiday feasts and casual backyard BBQs.
• Customizable- This simple macaroni and cheese recipe serves as the perfect base for you to get creative! Add extra ingredients like crispy bacon or sautéed vegetables, or even incorporate spices to create a unique flavor profile.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Cavatappi Pasta- Cavatappi pasta is recommended for this recipe, but you can use any pasta shape with a similar cook time. Its spiral shape helps hold the sauce.
• Cheddar Cheese- Opt for high-quality sharp cheddar cheese for the best flavor and texture. Shredding the cheese yourself ensures better melting and a smoother sauce.
• Parmesan Cheese- Grated parmesan cheese adds a nutty and savory flavor to the mac and cheese. Use freshly grated parmesan for the best taste.
• Milk- Any type of milk will work in this recipe. For a creamier, richer macaroni and cheese, use whole milk.
• Water- Water is used to cook the pasta and helps create the liquid base for the cheese sauce.
• Butter- Using unsalted butter allows you to control the saltiness of the dish.
• Flour- The flour acts as a thickening agent in the recipe, helping to create a smooth and creamy sauce. Be sure to cook the flour adequately in the butter to remove any raw flour taste.
• Dijon Mustard- Dijon mustard adds a tangy and slightly sharp taste that enhances the overall flavor profile of the dish. It balances the richness of the cheese and adds depth to the sauce.
• Garlic- Grated garlic is best because it blends easily in the sauce, but finely minced garlic works too.
• Kosher Salt- I prefer to use kosher salt because it doesn’t contain added ingredients like sugar or anti-caking agents.
• Black Pepper- Use freshly ground black pepper for the best flavor.

Sustainability Tip: For the best flavor and to minimize food miles, opt for high-quality dairy products when preparing macaroni and cheese. Choose locally-sourced cheese, milk, and butter to enhance the taste of this delightful dairy-based dish.

Substitutions and Variations

Here are a few ways you can customize this easy Dutch oven mac and cheese recipe to fit your diet and taste preferences.

Substitutions

• Cavatappi- Cellentani, medium shells, penne, or elbow macaroni can all be substituted for cavatappi. Just keep in mind that the cooking time for each may vary slightly.
• Cheddar Cheese- Swap cheddar cheese for a combination of different cheeses like gruyère, monterey jack, colby cheese, or cream cheese.
• Parmesan Cheese- Substitute parmesan cheese for asiago cheese or pecorino romano cheese.
• Milk- Use cream or whole milk for a rich and creamy cavatappi mac and cheese. Alternatively, skim milk or dairy-free milk can be used for a lightened-up version of this dish.
• Water- For additional flavor, replace plain water with chicken broth or vegetable broth.
• Butter- Swap butter for coconut oil, olive oil, ghee, or margarine.
• Flour- Gluten-free all-purpose flour can be used as a substitute if you require a gluten-free version of the recipe.
• Dijon Mustard- Use an equal amount of yellow mustard or brown mustard, or ¼-½ teaspoon of mustard powder to replace the dijon mustard.
• Garlic- A ½ teaspoon of garlic powder can be used in place of fresh garlic cloves.

Variations

• Gluten-Free- For gluten-free Dutch oven mac n cheese, you can use your favorite gluten-free pasta variety. Be cautious when stirring and avoid overcooking, as gluten-free pasta is more delicate. Additionally, use a gluten-free flour blend to make the roux for the sauce.
• Reduced Fat- To reduce the fat content, you can use skim milk or chicken broth instead of whole milk. It's not recommended to use reduced-fat cheese as it may not melt well. However, you can reduce the amount of cheese by ⅓ without compromising the final outcome significantly.
• Reduced Carb- Substitute half of the pasta for chopped cauliflower or another vegetable you enjoy.
• Vegetables- Sautéed spinach, steamed broccoli, roasted cauliflower, butternut squash, or diced bell peppers make delicious and healthy additions to this easy cavatappi mac and cheese. Simply stir them in just before serving.
• Protein- Add cooked bacon, diced ham, grilled chicken, BBQ pulled pork, steamed lobster, or seasoned ground beef to the mac and cheese for a heartier meal.
• Herbs- Tougher herbs like thyme, oregano, and sage can be softened in the butter along with the garlic. More delicate herbs like parsley, chives, and basil taste better when mixed in at the end.
• Breadcrumbs- For a crunchy texture, toast breadcrumbs in a small amount of butter before sprinkling them over the cast iron Dutch oven mac and cheese. 
• Spicy- Love all things spicy? Try adding a few dashes of hot sauce or even some red pepper chili flakes to spice things up.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

• Dutch Oven- A large Dutch oven is an ideal cooking vessel for preparing creamy stovetop macaroni and cheese. Its excellent heat retention ensures even cooking of the pasta, resulting in perfectly cooked noodles.

How to Make Dutch Oven Mac and Cheese

Here is how to make mac and cheese in a Dutch oven.

Step 1: Make the roux. Melt butter in a large Dutch oven over medium heat. Once melted, add in the finely minced garlic and sauté for 1 minute until fragrant. Sprinkle in the all-purpose flour and cook, stirring frequently, until the roux begins to turn golden brown. This will take approximately 2-3 minutes.

Step 2: Bring the sauce to a simmer. Slowly pour in the water while whisking continuously to break up any lumps that form. Then, pour in the milk and continue whisking until the mixture is smooth. Season the liquid with kosher salt and let it come to a gentle simmer. Once it starts simmering, reduce the heat to medium-low.

Step 3: Cook the pasta. Stir in the cavatappi pasta and make sure it is fully submerged in the liquid. Cover the Dutch oven with the lid and cook pasta for 10-15 minutes, stirring occasionally to prevent sticking. The goal is to cook the pasta until it is al dente. When the pasta is finished cooking, remove the Dutch oven from the heat.

Note: If you find that the pasta is drying out too quickly, you can add more water in ¼ cup increments. There should be a small amount of liquid remaining in the pot when the pasta finishes cooking.

Step 4: Add the cheese. Fold in the shredded white cheddar cheese, grated parmesan cheese, dijon mustard, and freshly ground black pepper. Continue stirring until all the cheese has fully melted, and the pasta is well coated in the creamy sauce. Garnish with some additional shredded cheese, chopped fresh herbs, or toasted breadcrumbs, if desired, and serve immediately.

Tips for Success

• Shred your own cheese. While it's convenient and tempting to buy pre-shredded cheese, I highly recommend buying a block of cheese to shred yourself instead. Pre-shredded cheese is often coated in anti-caking agents, meaning it doesn't melt as smoothly or as easily as freshly shredded cheese.
• Choose the right pasta shape. Opt for tubular-shaped pasta with ridges for creamy, cheesy sauces, like in this white cheddar mac and cheese recipe. The ridges help the cheese sauce adhere to the pasta.
• Stir the pasta frequently. While the pasta cooks in the Dutch oven, make sure to stir it every 3-4 minutes to prevent sticking. This helps ensure that the pasta cooks evenly and doesn't clump together.
• Adjust the liquid. If the pasta appears to be drying out during cooking, add a little more water in small increments to keep it moist. The goal is to have a small amount of liquid left to create a luscious cheese sauce, so don't let the liquid completely evaporate.
• Cook the pasta to al dente. Cook the pasta until it reaches just al dente texture, as it will continue cooking in the cheese sauce after turning off the heat. This helps prevent overcooked pasta in the final dish.
• Serve immediately. Enjoy creamy cavatappi mac and cheese while it's still hot and the cheese is gooey and luscious. This dish tends to thicken as it cools, so serve it promptly for the best experience.

What to Serve with Dutch Oven Mac and Cheese

This simple Dutch oven mac and cheese is an incredibly versatile dish that can be served with just about anything. Pair it with your favorite protein and vegetables for a hearty, comfort food meal.

For a more balanced and satisfying meal, serve cavatappi macaroni and cheese alongside all of your favorite proteins. Some of my favorites include roasted chicken, grilled chicken, chicken sausage, buffalo chicken tenders, grilled steak tips, braised beef, grilled shrimp, and bacon.

Vegetables also make excellent side dishes for macaroni and cheese if you're looking for something a little lighter. I love serving this dish with sautéed butternut squash, sautéed asparagus, roasted Brussels sprouts, and roasted tomatoes. 

Additionally, salads, like Arugula quinoa salad, spinach caprese salad, and kale crunch salad, pair well with homemade mac and cheese. 

Finally, serving cheesy macaroni with bread creates the ultimate comfort food meal. Consider pairing this recipe with crusty sourdough bread, flavorful garlic bread, or crispy breadsticks.

Storage and Reheating

How to Store

• Refrigerator- Store leftover Dutch oven mac and cheese in an airtight container in the refrigerator for 3-5 days.
• Freezer- For longer storage, Dutch oven mac and cheese can be kept in the freezer for up to 3 months. Freeze individual portions of macaroni and cheese in freezer-safe containers or bags for easier reheating.

How to Reheat

If frozen, thaw the macaroni and cheese in the refrigerator overnight for best results. Mac and cheese can also be thawed using the oven, stovetop, or microwave.

• Stovetop- Place the leftover macaroni and cheese in a saucepan or skillet. Heat over medium-low heat, stirring occasionally, until fully warmed through. If the sauce seems too thick, add a splash of water, milk, or broth.
• Oven- Preheat oven to 350°F. Transfer the mac and cheese to a baking dish and cover tightly with aluminum foil. Bake for 15-20 minutes, stirring halfway through.
• Microwave- Place a single serving of macaroni and cheese in a microwave-safe bowl. Add a splash of water, milk, or broth to prevent it from drying out. Heat on half power (50%) in 30-second intervals, stirring between each, until fully warmed through.

Make Ahead

For convenience, you can easily make Dutch oven mac and cheese ahead of time. Whether you’re hosting a holiday party or backyard BBQ, or just need dinner ready for a busy weeknight, prepping this stovetop mac and cheese in advance is a great way to save time.

To make it ahead, follow the recipe instructions but slightly undercook the pasta to ensure it doesn't become mushy when reheated. Once prepared, allow the macaroni and cheese to cool, then store it in an airtight container in the refrigerator for up to 5 days.

When you're ready to serve, you can reheat the macaroni and cheese using either the stovetop, oven, or microwave. Keep in mind that when reheating, you may want to add a splash of milk or water for better sauce consistency.

Frequently Asked Questions

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