This loaded dutch oven mac and cheese is the ultimate comfort food. Creamy, rich, and stuffed with four cheese, crispy bacon, and caramelized onions...it's homemade mac and cheese to a whole new gourmet level!
This crowd-pleaser dutch oven mac and cheese is one that everyone will love any day of the week and any time of year!
Deliciously creamy and rich, this four-cheese mac and cheese makes for the most delicious meal and has become one of my favorite pasta nights when I'm not making my famous vodka sauce pasta.
The best part? This loaded mac and cheese is stuffed with gouda, gruyere, cheddar, cream cheese, crispy bacon bits, AND sweet caramelized onions. It's so easy to make and is the ultimate side dish or easy dinner recipe for any occasion, I know you're going to go crazy over this recipe!!
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why you'll love this loaded mac and cheese
- Creamy, rich, and extra cheesy
- Delicious comfort food recipe
- Loaded mac and cheese stuffed with bacon bits and caramelized onions
- Made with a delicious four-cheese mix
- Baked in a dutch oven
ingredient notes
- Pasta: This recipe uses small elbow macaroni noodles but you could use any small pasta variety instead like shells or large elbows.
- Cheese: Gruyere, cream cheese, gouda, and cheddar cheese is used for this four cheese mac recipe. I have more recommendations at the bottom of this post for other variations and I also recommend shredding the cheese yourself and not buying pre-shredded cheese.
- Mustard powder: The acidity cuts the sometimes overwhelming creaminess of mac and cheese and rounds out its flavor.
- Bacon: I recommend cooking your own bacon opposed to using pre-cooked crumbles.
- Onion: This recipe calls for a yellow onion but you could substitute a sweet Vidalia onion as well.
Full ingredient measurements and instructions can be found in the recipe card below!
recipe instructions
Step 1: In a large dutch oven over medium-low heat, saute the bacon for 20 minutes or until it's brown and crispy. Transfer it to a paper towel and set it aside. Pour the grease into a mug or heat-proof bowl and use a paper towel to wipe out any excess grease. Then add the olive oil and the chopped onion and cook for 35-40 minutes until the onions are brown and caramelized. Remove them from the pan and into a small bowl.
Step 2: Boil the macaroni noodles in a large pot of water and cook until just under al dente, according to package directions. Drain and set aside.
Step 3: Combine the cream cheese, sharp cheddar, gouda, gruyere, heavy cream, and milk with a spoon until combined. Add in the spices and mix to combine.
Step 4: Pour the drained noodles into the dutch oven and pour the milk and cheese mixture over the top. Add in the caramelized onions and bacon, then stir to combine everything.
Step 5: Sprinkle the reserved cheese over the top, then bake at 350 F/ 180 C for 20-25 minutes until the cheese is bubbling and melted.
Step 6: Top with extra caramelized onions, bacon, and chopped chives or green onions and serve hot!
expert baking tips
- Shred your cheese: While you can use any cheese you desire, I do recommend grating it yourself! Pre-shredded cheeses are covered in anti-caking agents which can prevent their ability to melt into a creamy sauce.
- Season as needed: Because there is cheese and bacon in this recipe, the amount of salt will vary depending on your personal preference. I recommend adding just a little, then tasting as needed.
- Use mini dutch oven pots: I baked this recipe in mini dutch ovens and they were perfect individual servings!
- Don't overbake it: Baking this dish for too long will dry out the cheese and the noodles will get mushy.
storage & reheating
- Fridge: Store any leftovers in a sealed container in the fridge for 3-4 days.
To reheat: Reheat the mac and cheese on the stove in a pot with a few tablespoons of milk until it's hot and creamy again. The milk keeps the cheese from separating when reheating which can cause it to become greasy.
variations
- Best cheeses: Feel free to use any of your favorite cheeses! You can substitute the gruyere cheese with swiss, cheddar with white cheddar, and the gouda with Monterey Jack cheese. You could also use mozzarella or brie as well.
- More additions: If you aren't a fan of bacon, this recipe is great with ground beef.
- Toppings: For a crunchier topping, you could top the mac and cheese with buttery bread crumbs before baking.
- Serving: This dish is best served immediately hot from the oven as a main or side dish!
faq's
I have not made this recipe in advance but would love to hear how it works for you!
This recipe serves about 4 people as a main meal or up to 6 as a side dish.
You can use a 9x13 baking dish or even a large wide oven-safe pot.
more recipes you'll love
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Recipe 📖
Loaded Dutch Oven Mac and Cheese
Equipment
Ingredients
- 6 strips bacon cut into 1 inch piece chunks
- 2 tablespoon olive oil
- 1 large yellow onion chopped into 1 inch chunks
- 12 ounces elbow macaroni
- 1 ½ cup whole milk
- 1 cup heavy cream
- 2 cups shredded medium sharp cheddar cheese
- 1 cup shredded gruyere cheese
- 6 ounces cream cheese room temperature
- 1 cup shredded gouda cheese
- ½ teaspoon kosher salt
- ½ tsp black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon mustard powder
- fresh chives to top
Instructions
- Preheat the oven to 350 degrees F/180 C.
- Heat a large dutch oven over medium heat and add the bacon. Cook stirring occasionally for 20 minutes, or until the bacon is crispy. Use a slotted spoon to transfer it to a paper towel lined plate.6 strips bacon
- Carefully pour the bacon grease into a mug or heat proof bowl. Use a paper towel to wipe out any excess grease, then add the olive oil.2 tablespoon olive oil
- Add the chopped onion to the dutch oven then decrease the heat to medium-low to keep them from burning. Cook the onions for 35-40 minutes or until they are brown and caramelized.1 large yellow onion
- Transfer the caramelized onions to a bowl and set aside.
- When the onions have about 10 minutes left, fill a large stock pot with water and bring it to a boil.
- Boil the macaroni noodles until al dente following the package instructions. Drain the noodles.12 ounces elbow macaroni
- To the dutch oven, add the cream cheese, gruyere, gouda, spices, milk, heavy cream and all but ½ of the cheddar cheese and mix to combine with a wooden spoon.1 ½ cup whole milk, 1 cup heavy cream, 2 cups shredded medium sharp cheddar cheese, 1 cup shredded gruyere cheese, 6 ounces cream cheese, 1 cup shredded gouda cheese, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, 1 teaspoon mustard powder
- Add the reserved bacon and onions and stir to combine.
- Add in the boiled noodles and mix to combine.
- Top it with the remaining ½ cup of shredded cheddar cheese.
- Bake the mac and cheese uncovered for 20-25 minutes or until the cheese is melted and bubbly.
- Place the dutch oven on a wire rack or cooling pad and serve immediately with fresh chopped chives!fresh chives
Notes
- Best cheeses: Feel free to use any of your favorite cheeses! You can substitute the gruyere cheese with swiss, cheddar with white cheddar, and the gouda with Monterey Jack cheese. You could also use mozzarella or brie as well.
- More additions: If you aren't a fan of bacon, this recipe is great with ground beef.
- Toppings: For a crunchier topping, you could top the mac and cheese with buttery bread crumbs before baking.
- Serving: This dish is best served immediately hot from the oven as a main or side dish!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Hailee says
Needed a side dish for the family Memorial Day barbecue and this was a huge hit, even for the pickiest of eaters! I didn’t have a Dutch oven but decided to try this recipe anyways because I hate Mac recipes that call for flour or eggs, so I threw the mixture into a Pyrex glass dish and baked it and it still turned out absolutely incredible! Best mac and cheese recipe out there! So flavorful and that mustard powder was a genius call #chefskiss
Cambrea Gordon says
YAY! So glad this recipe could be a part of the family get-together! 🙂
Miranda says
SO GOOD!!! The caramelized onions and bacon really took this mac and cheese to a new level and we loved it. Can't wait to make it again!