Description
Dutch oven mac and cheese is the perfect one pot meal. This easy, baked pasta dish is classic, creamy and a crowd pleaser. Customize it with your favorite cheeses and this will quickly become a go-to recipe for your family.
Ingredients
Scale
- 1 pound pasta, cooked
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon coarse salt
- ¼ teaspoon minced garlic, optional
- 2 cups milk
- 2 cups cheddar cheese, shredded *
- ⅓ cup panko bread crumbs + 2 tablespoons melted butter (for the topping)
Instructions
- Cook and drain the pasta, set aside.
- Melt butter and whisk in flour. Add garlic to butter once melted (if using).
- Slowly whisk in milk, bring to boil and lower heat to medium.
- Add cheese, stirring until melted.
- Return pasta to dutch oven and stir until well coated.
- Mix breadcrumbs and melted butter in a small bowl. Sprinkle over mac and cheese.
- Bake at 350˚F for 20-25 minutes, until topping is golden and edges are bubbly.
- Allow to cool slightly before serving.
Notes
* We used a package of shredded cheese that included 3 different cheddars. You can feel free to use any type of shredded cheese or shred it from a block if you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Elbow
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 420
- Sugar: 2 g
- Sodium: 398 mg
- Fat: 17.9 g
- Saturated Fat: 10 g
- Carbohydrates: 48.1 g
- Fiber: 2.1 g
- Protein: 15.8 g
- Cholesterol: 47.9 mg
