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Dutch Oven Mac and Cheese


Easy Dutch oven mac and cheese made completely in one pot. This comforting pasta dish is cheesy, creamy, and extra flavorful. It’s made without any breadcrumbs or flour and no fancy ingredients needed.

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white bowl filled with cheesy mac and cheese in creamy sauce

Recipe Features

  • It takes 30 minutes or less to make
  • You will need to get only 7 ingredients
  • This dish is flavorful and perfect for picky eaters

Key Ingredients

ingredients to make macaroni with cheese

How to Make Mac and Cheese

  1. To make this stovetop mac and cheese you’ll need to cook pasta first. Drain and leave in the colander.
colander with cooked pasta inside

2. In the same Dutch oven over medium-high heat melt butter, add milk and mustard, heat whisking continuously. Once butter is melted add shredded cheese, nutritional yeast, continue to whisk till combined. Remove from the heat, taste, adjust mustard and salt as desired.

Dutch oven with cheese sauce

3. To the pot with cheesy sauce, add cooked pasta, stir to combine.

Dutch oven with macaroni and cheese sauce

4. Optional step if you would like to turn it into baked mac and cheese and have a cheesy crust on top. Sprinkle extra cheese and some nutritional yeast on top and broil for 3 minutes on high till crust is formed.

Dutch oven with baked mac and cheese

Tips For Success

For best pasta texture, cook pasta al dente.

Pasta tips. I used gluten-free elbows, seashell pasta shape would work great too. 

Cheese tips. I am using two kinds of cheeses plus nutritional yeast for the best cheese sauce for mac and cheese. Feel free to use Parmesan instead of Manchego cheese. For the best flavor in this dutch oven macaroni and cheese use freshly grated cheese, it tastes better and has no fillers.

When making the sauce, to avoid burning the milk, whisk continually without stopping.

Taste the cheesy sauce before adding the pasta, adjust salt and mustard. If serving to adults you might want to add extra mustard. 

Store in an airtight container in the fridge.

When reheating add extra liquids (water, milk) since pasta will absorb all the sauce.

dutch oven with baked mac and cheese inside

FREQUENTLY ASKED QUESTIONS

What is manchego cheese?

Manchego cheese is firm cheese made from sheep’s milk. It’s less salty than Parmesan cheese.

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Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

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Dutch Oven Mac and Cheese

Natalia-Flavorful Home
30-minute in a dutch oven
5 from 1 vote
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 780 kcal

Equipment

  • dutch oven

Ingredients
  

  • 1 teaspoons salt
  • 12 oz brown rice pasta elbows
  • 2 tablespoons butter
  • 2 cups milk
  • 1 tablespoon mustard
  • 2 1/2 cup cheddar cheese
  • 3/4 cup Manchego cheese aged
  • 3/4 cup nutritional yeast
  • some cheese to bake

Instructions
 

  • Cook pasta. Add water to the Dutch oven pot, bring to boil on high, add salt. Cook pasta according to the directions on the package. Drain, leave in the colander.
  • Make sauce. In the same Dutch oven over medium-high heat, add butter, melt, add milk and mustard, heat whisking continuously. Once butter is melted and add shredded cheese, nutritional yeast, continue to whisk till combined. Remove from the heat, taste, adjust mustard and salt as desired.
  • Combine. To the pot with cheesy sauce, add cooked pasta, stir to combine.
  • Broil. This is an optional step. Sprinkle extra cheese and some nutritional yeast on top and broil for 3 minutes on high till cheesy crust is formed.

Notes

For best pasta texture, cook pasta al dente.
Pasta tips. I used gluten-free elbows, seashell pasta shape would work great too. 
Cheese tips. I am using two kinds of cheeses plus nutritional yeast for the best cheese sauce for mac and cheese. Feel free to use Parmesan instead of Manchego cheese.For the best flavor in this dutch oven macaroni and cheese use freshly grated cheese, it tastes better and has no fillers.
When making the sauce, to avoid burning the milk, whisk continually without stopping.
Taste the cheesy sauce before adding the pasta, adjust salt and mustard. If serving to adults you might want to add extra mustard. 
Store in an airtight container in the fridge.
When reheating add extra liquids (water, milk) since pasta will absorb all the sauce.
 

Nutrition

Calories: 780kcalCarbohydrates: 72gProtein: 34gFat: 40gSaturated Fat: 25gTrans Fat: 1gCholesterol: 112mgSodium: 1419mgPotassium: 241mgFiber: 9gSugar: 2gVitamin A: 1002IUVitamin C: 1mgCalcium: 890mgIron: 1mg
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