My Dutch oven mac and cheese is a whole new level of cozy comfort! I make this easy, creamy, delicious dish when I want something indulgent that will feed a crowd or give me plenty of leftovers.
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My Favorite Way to Make Bacon Mac and Cheese
The first time I made Dutch oven mac and cheese was for Thanksgiving. I knew I wanted to make a big ole pot of something cheesy and since I had leftover bacon in the fridge (my son Connor is bacon obsessed), I just had to combine them.
I was reaching for my biggest pot when I got the idea to use my Dutch oven! Aside from boiling the pasta on the stove, the rest of the dish comes together right in the Dutch oven. I love an easy clean-up job!
Plus, a Dutch oven is easy to transport, and once I got to my mom’s house, I just stuck the whole thing in her oven for 20 minutes. Nobody could resist the melty, bubbly cheese on top or crispy bacon pieces!
I’ve made bacon mac and cheese every possible way: in the oven, on the stovetop, even in the slow cooker. But if I need to make a big batch or transport it somewhere, this Dutch oven method is hands down one of my favorites!
For even more mac and cheese recipes, be sure to check out my mac and cheese with cream cheese, gouda mac and cheese, Velveeta mac and cheese, and stovetop mac and cheese!
Mac and Bacon Cheese Ingredients
- Elbow macaroni – I usually reach for elbow macaroni because the shape reminds me of classic stove top mac and cheese, but shells hold onto the sauce beautifully too!
- Bacon – Crispy bacon adds smoky flavor and texture that takes the dish to the next level.
- Unsalted butter – I melt butter with bacon grease over medium heat to create the base for a rich, creamy sauce.
- All-purpose flour – I whisk this with the butter and bacon grease to form a roux that thickens the sauce without making it too heavy.
- Whole milk – I prefer whole milk for extra creaminess, but 2% works fine in a pinch.
- Kosher salt – I use just enough to enhance all the cheesy goodness.
- Black pepper – This adds a subtle bite and balances the richness.
- Nutmeg – A small pinch adds warmth and depth that really takes the cheesy flavor to the next level.
- Sharp cheddar cheese – This is my go-to cheese for that bold, tangy flavor that makes every bite pop.
- Gruyere cheese – Gruyere melts beautifully and gives the sauce that smooth, restaurant-style texture. Gouda, Monterey Jack, or Colby cheese also work really well here.
How to Make Dutch Oven Mac and Cheese
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 400 degrees F. Cook the pasta to al dente in a Dutch oven pot, according to package directions. Drain the pasta and keep it in the colander.
STEP TWO: In the same pot over medium heat, cook the bacon until it’s crispy. Remove the bacon to a paper towel-lined plate, leaving 2 tablespoons of drippings in the pot.
STEP THREE: Add the butter to the bacon fat and let it melt. Then, whisk in the flour continuously for 1-2 minutes until it turns golden brown.
STEP FOUR: Gradually whisk in the milk, salt, pepper, and nutmeg. Continue cooking for about 5 minutes, whisking it often until the mixture thickens. Remove the pot from the heat.
STEP FIVE: Fold in ¾ cup each of the cheddar and Gruyere cheese, adding just a bit at a time until it’s fully melted.
STEP SIX: Add the cooked pasta and bacon, stirring to combine and sprinkle the remaining cheese on top of the pasta.
STEP SEVEN: Transfer the pot to the oven and bake it uncovered for 15-20 minutes until the cheese is bubbly and melted on top.
Tips for the Best Bacon Mac and Cheese Recipe
- I always salt my pasta water generously to infuse flavor into the noodles right from the start.
- It’s best to boil the pasta just until al dente, which keeps the cooked pasta from becoming mushy when the full dish bakes in the oven.
- I always use freshly shredded cheese! Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
- A pinch of nutmeg might sound unusual, but it gives the sauce a subtle warmth that goes so perfectly with the cheese sauce. It’s my secret to the best pasta dishes!
- I like to stir in the cheese off the heat and gradually so it melts gently without becoming grainy.
Dutch Oven Macaroni and Cheese Variations and Substitutions
- Adding a breadcrumb or cracker crumbs topping during the last few minutes gives baked mac and cheese a crispy, buttery finish. My husband always asks for this version!
- I sometimes swap bacon for cooked diced chicken or sausage depending on what leftovers I have in my fridge that need to be used up.
- Chopped jalapeños or a dash of hot sauce bring a little heat to the dish that cuts through the rich, cheesy sauce nicely.
- To switch up the pasta shape, I like to use cavatappi, rotini, or fusilli, which are all excellent vehicles for the creamy sauce!
- A sprinkle of Cajun seasoning in the baked mac and cheese turns it into a bold, smoky version. I like to use sausage rather than bacon for this variation!
What to Serve With Bacon Mac and Cheese
For big gatherings or holidays like Thanksgiving or Christmas, I love serving my Dutch oven mac and cheese alongside spiral ham, pulled pork, or tri tip in the oven.
It also goes so well with everyday meals like boneless turkey breast, baked chicken tender, or air fryer bone in chicken breast.
Dutch Oven Mac and Cheese FAQs
How do I prevent my mac and bacon cheese from getting grainy?
When I make mac and cheese, I always melt the cheese off the heat. High heat can cause it to separate, leaving the sauce grainy instead of creamy. Freshly shredded cheese also melts more smoothly as opposed to pre-shredded cheese that has anti-caking agents that can make sauces clump.
Can I make bacon mac and cheese ahead of time?
I often prep my Dutch oven mac and cheese ahead of time! No more than a day in advance, I’ll follow all the steps like usual, but stop right before topping with the last of the cheese and putting the whole thing into the oven. Instead, I’ll cover the Dutch oven and store it in the refrigerator.
When it’s time to finish my dish, I let it sit at room temperature for about 30 minutes, top with the remaining cheese, then finish baking!
How should I store leftovers?
Once my Dutch oven mac and cheese has cooled to room temperature, I either transfer it to an airtight container or cover the Dutch oven tightly with plastic wrap. Baked mac and cheese keeps well in the fridge for up to four days.
What is the best way to reheat my bacon mac and cheese recipe?
I like to stick my baked mac and cheese right back in the oven at 350 degrees F until it’s warmed through! For individual portions, I’ll warm them on the stove with a splash of milk, although this does make the texture a bit creamier.
More Easy Side Dish Recipes
- Maple glazed carrots
- Sausage stuffing
- Caramelized brussels sprouts
- Garlic green beans
- Sweet potato casserole
- Mashed potatoes
Easy Dutch Oven Mac and Cheese
Equipment
Ingredients
- 16 ounces elbow macaroni or shells
- ½ pound bacon
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 8 ounces sharp cheddar cheese shredded, divided
- 8 ounces Gruyere cheese shredded, divided (or Gouda, Monterey Jack, Colby, etc)
Instructions
- Preheat the oven to 400 degrees F.
- Cook the pasta in boiling salted water in the Dutch oven, according to package directions for al dente. Drain the pasta and keep it in the colander.
- Cook the bacon until crispy in the same Dutch oven and set it over medium heat.
- Remove the bacon to a paper towel lined plate to drain, leaving 2 tablespoons of the drippings in the pot.
- Add the butter to the bacon fat and allow it to melt. Then, add the flour and whisk constantly for 1-2 minutes, until the mixture is golden brown.
- Gradually whisk in the milk, salt, pepper, and nutmeg and continue cooking for about 5 minutes, whisking often until the mixture begins to thicken. Remove the pot from the heat.
- Fold in ¾ cup each of the cheddar and Gruyere, a little at a time, until completely melted. Add the cooked pasta and bacon and stir until well combined.
- Top the pasta with the remaining cheese, transfer the pot to the oven, and bake for 15-20 minutes, uncovered, until the cheese is bubbly and melted on top.
Notes
- Always salt the pasta water generously to infuse flavor into the noodles right from the start.
- It’s best to boil the pasta just until al dente, which keeps the cooked pasta from becoming mushy when the full dish bakes in the oven.
- Use freshly shredded cheese! Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
- A pinch of nutmeg might sound unusual, but it gives the sauce a subtle warmth that goes so perfectly with the cheese sauce.
- Stir in the cheese off the heat and gradually so it melts gently without becoming grainy.
- Store leftovers in an airtight container or covered tightly with plastic wrap in the fridge for up to 4 days.
- Reheat leftovers in the oven at 350 degrees F with a splash of milk until it’s warmed and creamy again.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
