Easy Dutch Oven Mac and Cheese
My Dutch oven mac and cheese is made all in one pot and is filled with cheesiness and bacon. It's savory, filling, and oh so good for weeknight dinners and even on the holiday table!
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
Serving: 1Calories: 525kcalCarbohydrates: 41gProtein: 24gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 77mgSodium: 491mgPotassium: 296mgFiber: 2gSugar: 5gVitamin A: 639IUVitamin C: 0.001mgCalcium: 492mgIron: 1mg
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.
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