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A lavender dutch oven filled with creamy stovetop macaroni and cheese. The pasta is garnished with fresh parsley and there is a wooden spoon sticking out of the pot in the background.
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5 from 1 vote

Dutch Oven Mac and Cheese

This Dutch Oven Mac and Cheese is made all in one pot for a quick and easy weeknight meal that the whole family is sure to love. Ready in just 30 minutes, this creamy homemade macaroni and cheese recipe will make you swear off boxed versions forever.
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 535kcal
Author Ashley Petrie, RDN, LDN

Ingredients

  • 3 tablespoons butter unsalted
  • 2 cloves garlic finely minced
  • 3 tablespoons all-purpose flour
  • 4 cups water
  • 2 cups milk
  • 1 teaspoon kosher salt
  • 1 pound cavatappi pasta or another pasta with similar cook time
  • 4 cups sharp white cheddar cheese shredded
  • ½ cup parmesan cheese grated
  • 1 teaspoon dijon mustard
  • 1 teaspoon black pepper freshly ground

Instructions

  • 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.
    3 tablespoons butter, 2 cloves garlic, 3 tablespoons all-purpose flour
  • 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.
    4 cups water, 2 cups milk, 1 teaspoon kosher salt
  • 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.
    1 pound cavatappi pasta
  • 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.
  • 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.
    1 teaspoon dijon mustard, 1 teaspoon black pepper, 4 cups sharp white cheddar cheese, ½ cup parmesan cheese

Notes

  • 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.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Make Ahead: If you're making this recipe ahead of time, I recommend very slightly undercooking the pasta so it doesn't become mushy when reheated.

Nutrition

Serving: 1serving | Calories: 535kcal | Carbohydrates: 49g | Protein: 25g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 768mg | Potassium: 152mg | Fiber: 2g | Sugar: 5g | Calcium: 532mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.