This easy Dutch oven mac and cheese is made entirely in one pot. This comforting pasta dish is cheesy, creamy, and extra flavorful. It’s prepared with simple ingredients and without any flour or breadcrumbs.
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.
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.