I perfected a One Pot Dutch Oven Recipes take on macaroni and cheese that blends four melting cheeses into an ultra-creamy sauce topped with a buttery cracker crust.

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Whenever I’m craving the ultimate comfort I turn to my Creamy Dutch Oven Mac And Cheese. It’s the kind of thing that gets golden, bubbly, and stupidly rich from loads of sharp cheddar, yet somehow stays silky smooth.

I love that it comes together in one pot, which is why it’s a staple in my One Pot Dutch Oven Recipes rotation and sits comfortably among Cozy Dinners Comfort Foods when friends come over. The buttery cracker crumbs on top give that crunchy surprise, and honestly, it’s the dish everyone fights over.

You won’t believe how fast it disappears.

Ingredients

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Dry elbow pasta brings carb energy, little fiber, fills you up fast comfort food
Rich source of fat, adds silkiness and flavor, not exactly heart healthy
Whole milk and cream add protein and calcium, make sauce lusciously creamy
Cheddar Gruyere Monterey Jack give sharp and nutty depth, lots of protein and fat
Adds umami and salty tang, little goes a long way, its a strong flavor boost
Buttery crumbs make crunchy topping, mostly carbs and fat, very indulgent
Flour thickens sauce, adds body and some carbs, keeps cheese from separating

Ingredient Quantities

1 pound (450 g) elbow macaroni

7 tablespoons unsalted butter, divided (4 tbsp for the sauce, 3 tbsp for cracker topping)

1/4 cup (30 g) all-purpose flour

2 cups (480 ml) whole milk

1 cup (240 ml) heavy cream

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1/4 teaspoon garlic powder

8 ounces (about 2 cups) sharp cheddar, shredded

4 ounces (about 1 cup) Gruyere, shredded

4 ounces (about 1 cup) Monterey Jack, shredded

1/2 cup (50 g) grated Parmesan, divided

1 1/2 cups buttery cracker crumbs (about 150 g, like Ritz)

Pinch cayenne or smoked paprika, optional

How to Make this

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1. Preheat oven to 375 F and bring a large Dutch oven of salted water to a boil; add 1 pound elbow macaroni and cook 1 to 2 minutes less than package directions for al dente, then drain, reserving about 1 cup pasta cooking water.

2. Wipe the pot dry, set over medium heat and melt 4 tablespoons unsalted butter; whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until it smells slightly nutty but not brown.

3. Slowly whisk in 2 cups whole milk and 1 cup heavy cream, bring to a gentle simmer and cook until the sauce thickens about 3 to 5 minutes.

4. Stir in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dry mustard, 1/4 teaspoon garlic powder and a pinch of cayenne or smoked paprika if you like heat; taste and adjust.

5. Turn heat to low or remove from heat and add cheeses in batches so the sauce stays smooth: 8 ounces sharp cheddar, 4 ounces Gruyere, 4 ounces Monterey Jack, and half of the grated Parmesan (about 1/4 cup). Stir until melted and silky, adding reserved pasta water a few tablespoons at a time if it seems too thick.

6. Fold the drained macaroni into the cheese sauce until everything is evenly coated, taste and adjust seasoning with more salt or pepper if needed.

7. In a small bowl combine 1 1/2 cups buttery cracker crumbs with the remaining 3 tablespoons melted butter and the rest of the Parmesan (about 1/4 cup); mix until crumbly and evenly moistened, then sprinkle the crumb mixture over the mac and cheese.

8. Bake uncovered in the preheated oven until bubbling and the topping is golden, about 20 to 25 minutes; for a faster darker top, broil 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Let the dish rest 5 to 10 minutes so the sauce sets a bit, then serve hot.

Equipment Needed

1. Large Dutch oven or big pot for boiling the pasta and making the sauce
2. Colander to drain the macaroni (save some pasta water)
3. Whisk for the roux and to keep the sauce smooth
4. Wooden spoon or heatproof spatula for stirring and folding in the cheese
5. Measuring cups and spoons for milk, cream, flour and seasonings
6. Box grater for shredding the cheeses (or use pre-shredded if you want)
7. 9×13 ovenproof baking dish or similar casserole pan for baking
8. Small bowl and fork to mix the cracker crumbs with melted butter, plus oven mitts to handle the hot dish

FAQ

Q: How done should I cook the macaroni before baking? Cook it 1 to 2 minutes less than the package says so it's al dente, cause it'll finish cooking in the oven; if you overcook it, it's gonna turn mushy after baking.

Q: Can I swap pastas or cheeses, or use dairy-free milk? Yes, you can use other short pastas like shells or cavatappi, just watch cooking time. Swap cheeses freely but keep at least one sharp cheddar for flavor. For dairy-free, unsweetened oat or cashew milk can work, but the sauce won't be as rich; consider adding a vegan butter or a little extra thickener.

Q: My sauce came out grainy or separated, how do I fix or avoid that? Make a proper roux: melt 4 tbsp butter, whisk in the flour and cook a minute, then slowly whisk in warmed milk and cream until smooth and thick. Remove from heat before adding shredded cheese in batches, stir until melted. If it gets too thick or breaks, stir in a few tablespoons of reserved pasta water or warm milk, that usually brings it back.

Q: How do I get the cracker-Parmesan topping crunchy and not soggy? Mix 1 1/2 cups cracker crumbs with the 3 tbsp melted butter and some of the grated Parmesan, sprinkle on top, then bake at 350°F (175°C) until bubbly and golden about 20 to 25 minutes; if it needs extra color, broil 1 to 2 minutes but watch it closely so it doesn't burn.

Q: Can I make this ahead or freeze it? Yes. You can assemble and refrigerate for up to 24 hours before baking. For freezing, bake first, cool, then freeze in portions up to a month; reheat covered in a 350°F oven until hot, then uncover to crisp the topping. Unbaked frozen casseroles need longer baking time from frozen.

Q: Do I have to use a Dutch oven, and can I finish it entirely on the stovetop? A Dutch oven is great because it's oven safe and holds heat, but any oven-safe baking dish works. You can skip the oven and serve it straight from the stove for a super creamy version, but you won't get the browned cracker topping that way.

Creamy Dutch Oven Mac And Cheese Recipe Substitutions and Variations

Elbow macaroni: use cavatappi, medium shells or penne rigate instead, they hold sauce well and cook about the same.
All purpose flour for the roux: for a gluten free version use a cornstarch slurry instead, whisk 2 to 3 tablespoons cornstarch into 1/4 cup cold milk then stir into the simmering milk until it thickens.
Gruyere or Monterey Jack: swap Gruyere with Emmental or Swiss, and swap Monterey Jack with Colby or mild cheddar; for the Parmesan try Pecorino Romano if you want a sharper salty bite.
Buttery cracker crumbs topping: use panko crumbs, seasoned breadcrumbs or crushed pretzels, and toss them with the 3 tablespoons melted butter so you still get a crisp golden top.

Pro Tips

1. Dont overcook the pasta. Cook it a little under what feels done, drain but save a cup of the cooking water, and use just a few tablespoons of that water to loosen the sauce if it gets too thick. If you cook it all the way, it will go mushy after baking.

2. Warm the milk a bit before you add it and keep the heat low while you thicken the sauce, that stops lumps and keeps it silky. And add the cheeses off the heat or on the lowest setting so they melt smooth, not grainy.

3. Shred your own cheese from blocks, dont use pre shredded stuff, it has anti clumps that mess with melt and texture. Use a fine grate for faster, creamier melting and mix the cheeses so you get sharpness and gooey stretch together.

4. Make the cracker topping extra crunchy by toasting some of the crumbs briefly in a pan with the butter before you put it on, it gives better flavor and crunch. Let the whole dish rest a few minutes after it comes out so the sauce sets, otherwise itll run everywhere when you serve.

Creamy Dutch Oven Mac And Cheese Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a One Pot Dutch Oven Recipes take on macaroni and cheese that blends four melting cheeses into an ultra-creamy sauce topped with a buttery cracker crust.

Servings

servings

Calories

1055

kcal

Equipment: 1. Large Dutch oven or big pot for boiling the pasta and making the sauce
2. Colander to drain the macaroni (save some pasta water)
3. Whisk for the roux and to keep the sauce smooth
4. Wooden spoon or heatproof spatula for stirring and folding in the cheese
5. Measuring cups and spoons for milk, cream, flour and seasonings
6. Box grater for shredding the cheeses (or use pre-shredded if you want)
7. 9×13 ovenproof baking dish or similar casserole pan for baking
8. Small bowl and fork to mix the cracker crumbs with melted butter, plus oven mitts to handle the hot dish

Ingredients

1 pound (450 g) elbow macaroni
7 tablespoons unsalted butter, divided (4 tbsp for the sauce, 3 tbsp for cracker topping)
1/4 cup (30 g) all-purpose flour
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1/4 teaspoon garlic powder
8 ounces (about 2 cups) sharp cheddar, shredded
4 ounces (about 1 cup) Gruyere, shredded
4 ounces (about 1 cup) Monterey Jack, shredded
1/2 cup (50 g) grated Parmesan, divided
1 1/2 cups buttery cracker crumbs (about 150 g, like Ritz)
Pinch cayenne or smoked paprika, optional

Directions

Preheat oven to 375 F and bring a large Dutch oven of salted water to a boil; add 1 pound elbow macaroni and cook 1 to 2 minutes less than package directions for al dente, then drain, reserving about 1 cup pasta cooking water.
Wipe the pot dry, set over medium heat and melt 4 tablespoons unsalted butter; whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until it smells slightly nutty but not brown.
Slowly whisk in 2 cups whole milk and 1 cup heavy cream, bring to a gentle simmer and cook until the sauce thickens about 3 to 5 minutes.
Stir in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dry mustard, 1/4 teaspoon garlic powder and a pinch of cayenne or smoked paprika if you like heat; taste and adjust.
Turn heat to low or remove from heat and add cheeses in batches so the sauce stays smooth: 8 ounces sharp cheddar, 4 ounces Gruyere, 4 ounces Monterey Jack, and half of the grated Parmesan (about 1/4 cup). Stir until melted and silky, adding reserved pasta water a few tablespoons at a time if it seems too thick.
Fold the drained macaroni into the cheese sauce until everything is evenly coated, taste and adjust seasoning with more salt or pepper if needed.
In a small bowl combine 1 1/2 cups buttery cracker crumbs with the remaining 3 tablespoons melted butter and the rest of the Parmesan (about 1/4 cup); mix until crumbly and evenly moistened, then sprinkle the crumb mixture over the mac and cheese.
Bake uncovered in the preheated oven until bubbling and the topping is golden, about 20 to 25 minutes; for a faster darker top, broil 1 to 2 minutes but watch it closely so it doesn't burn.
Let the dish rest 5 to 10 minutes so the sauce sets a bit, then serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.