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+ servings
a dutch oven full of macaroni and cheese with a buttery crumb topping.
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5 from 12 votes

Dutch Oven Mac and Cheese

If you're looking for the creamiest, cheesiest macaroni and cheese recipe, look no further than this Dutch oven mac and cheese! With four cheeses and a buttery cracker topping this quick and easy one-pot comfort dish is perfect for dinner!

Ingredients

  • 16 ounces elbow macaroni noodles uncooked
  • 6 tablespoon unsalted butter
  • ¼ cup all purpose flour
  • 3 cups whole milk warmed
  • 1 cup heavy cream warmed
  • ¾ teaspoon fine sea salt
  • ¾ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 ½ teaspoon mustard powder
  • 8 oz sharp cheddar cheese shredded
  • 8 oz smoked gruyere cheese shredded
  • 7 oz semi-soft gouda cheese shredded
  • 3 ounces cream cheese room temperature
  • 4 tablespoon unsalted butter
  • 1 minced garlic clove
  • 1 teaspoon Worcestershire sauce
  • 1 ½ cups crushed ritz crackers
  • 1 teaspoon fresh thyme finely chopped

Instructions

  • Bring a large dutch oven full of water to a boil, then add the macaroni noodles. Boil the pasta until al dente following the package instructions; then drain and set aside.
  • Place the dutch oven back on the stove over medium heat and melt the butter. Whisk in the flour and cook for 1 minute.
  • Slowly stream the warmed milk and heavy cream into the pot, whisking constantly, until all of the liquid has been added. Then whisk in the spices. Bring it to a simmer, then reduce the heat to low.
  • Slowly start whisking in the cream cheese and shredded cheeses a handful at a time. Whisk until the cheese is completely melted, then remove the pot from the heat and stir in the cooked elbow noodles.
  • In a small pan, melt the butter, then stir in the garlic and Worcestershire sauce and cook 1 minute until the garlic is fragrant. Toss in the crushed crackers and fresh thyme and cook until the crackers are golden brown, about 3-5 minutes.
  • Serve the mac and cheese hot with the buttery crumb topping.
  • To make baked mac and cheese, preheat the oven to 350 F/180 C. Melt the butter for the crumb topping and combine it with the crackers, garlic, Worcestershire sauce, and fresh thyme. Sprinkle the crackers over the top of the macaroni and cheese. Bake for 10-15 minutes, or until the crackers are golden brown. Serve immediately.

Notes

Don't use pre-shredded cheese​. If you want smooth and melty mac and cheese, do not use the bags of shredded cheese- they are covered in anti-caking agents which can prevent them from melting into a creamy sauce. Instead, buy blocks of cheese and shred them yourself!
Substitute this combination of cheeses with any other favorites like parmesan cheese, Monterey jack cheese, Swiss cheese, mozzarella cheese, or white cheddar cheese.
Best served the day of but can be stored in an airtight container in the fridge for up to 5 days.
To reheat, add a splash of milk to the macaroni and reheat on the stove or microwave until hot and creamy. The milk keeps the cheese from becoming greasy and separating when it's reheated.