The easiest homemade mac and cheese you'll ever make, Dutch Oven Mac and Cheese is creamy, cheesy, and topped with bread crumbs.
How do you make boxed mac and cheese taste better? You throw away the cheese powder packet and use real cheese.
This Dutch Oven Mac and Cheese recipe is rich, creamy, and cheesy - and just as easy as making the boxed kind.
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Easy Homemade Mac and Cheese
I don't think I'll ever grow out of loving mac and cheese! It's the perfect lunch. And as a side dish, it goes with any meal or any occasion.
Pasta recipes are some of my favorites to make, and for good reason! All I have to do is boil the pasta, add the sauce (and meat if I'm using it) and it's ready.
And this mac and cheese recipe is extremely quick and easy!
Serve this Dutch Oven Mac and Cheese as a side dish with balsamic pork chops. Dinner is just a few minutes away!
Where can I find the recipe card?
If you’d rather skip all of my cooking tips and similar recipe ideas, hit the Jump to Recipe button for the printable recipe card.Jump to Recipe
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Are you looking for other one pot recipes like our Dutch Oven Mac and Cheese? Check these out!
How To Make Dutch Oven Mac and Cheese
With just a few simple ingredients, you can make the most delicious mac and cheese that you've ever tasted!
- 12 ounces elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 1 cup milk
- 1 cup heavy whipping cream
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup panko bread crumbs
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Dutch Oven Mac and Cheese Directions
Preheat oven to 400 degrees F.
In a large stock pot, cook macaroni according to package directions and drain. Set aside to keep warm.
In a Dutch oven, add butter and flour and cook over medium heat, whisking constantly until a thick roux forms.
Carefully stir in milk and whipping cream and continue to whisk and heat until hot and smooth.
Pour in cheddar and Parmesan cheeses.
Add the spices and continue to stir until all cheese is melted.
Fold in macaroni.
Remove from heat and top with panko.
Then bake for 20 minutes.
Remove from oven and serve hot.
Top Tips for the BEST Dutch Oven Mac and Cheese
You don't have to do the panko and pop into the oven, but it does heat it up and make it hotter. You could certainly serve it right away if you needed it sooner.
For a bolder flavor, shred the parmesan cheese at home. You'll notice a bigger and stronger aroma.
Add some heat! Sprinkle a little bit of red pepper flakes in the pasta.
Store the homemade macaroni and cheese in an airtight container and keep it in the refrigerator for up to three days.
Heat it back up in the microwave. If you think it dried out too much, add a little bit more cheese.
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Dutch Oven Mac and Cheese
- Dutch Oven
- 12 ounces Elbow Macaroni
- 4 tablespoon Butter
- 4 tablespoon All-Purpose Flour
- 1 cup Milk
- 1 cup Heavy Whipping Cream
- 2 cups Shredded Cheddar Cheese
- 1 cup Grated Parmesan Cheese
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- ½ cup Pank Bread Crumbs
- Preheat oven to 400 degrees.
- In a large stock pot, cook macaroni according to package directions and drain. Set aside to keep warm.
- In a dutch oven, add butter and flour and cook over medium heat, whisking constantly until a thick roux forms. Carefully stir in milk and whipping cream and continue to whisk and heat until hot and smooth. Pour in cheddar and Parmesan cheeses and spices and continue to stir until all cheese is melted. Fold in macaroni.
- Remove from heat and top with panko. Bake for 20 minutes. Remove from oven and serve hot.