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Dutch Oven Mac and Cheese

A rich, oven-baked macaroni and cheese featuring tender pasta coated in a creamy cheddar sauce and finished with a generous layer of mozzarella. The casserole is baked until bubbling, with a lightly golden cheese topping.
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Course: Casserole
Cuisine: American
Keyword: Dutch Oven Mac and Cheese
Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients

For the Cheese Sauce

  • 4 cups freshly grated sharp cheddar cheese
  • 2 cups heavy cream
  • 2 garlic cloves finely chopped, optional
  • ½ cup all-purpose flour
  • 2 teaspoons salt plus a small additional pinch if desired
  • 2 cups whole milk
  • ½ cup unsalted butter preferably a rich-flavored variety such as Kerrygold
  • Fresh herbs of choice optional, such as thyme or chives

For the Casserole

  • 2 –3 cups mozzarella cheese either cubed or shredded
  • 1 pound dried pasta such as elbow macaroni or cavatappi

Instructions

  • Bring a large pot of water to a full boil. Add the dried pasta and cook it for 1 minute less than the package directions specify for al dente pasta.
  • Drain the cooked pasta thoroughly in a strainer and reserve it for later.
  • While the pasta cooks, grate the cheddar and mozzarella cheeses and finely chop the garlic, if using.
  • If using blocks of cheese, grate the cheddar and shred or cube the mozzarella. Finely chop the garlic cloves if they are being included in the recipe.
  • Keep the prepared cheeses and garlic set aside until required.
  • Using the same Dutch oven or large pot in which the pasta was cooked, melt the butter over medium heat.
  • Add the chopped garlic, if using, and sauté it for approximately 1 minute, or just until fragrant.
  • Add the flour to the melted butter and whisk continuously. Cook for approximately 1–2 minutes, until the roux develops a wet-sand consistency and becomes lightly golden.
  • Gradually pour the heavy cream and whole milk into the roux while whisking continuously to keep the sauce smooth and free of lumps.
  • Continue cooking over medium heat, stirring frequently, until the liquid thickens into a smooth, creamy sauce.
  • Stir in the salt along with any optional herbs being used.
  • Add the grated cheddar gradually, approximately one handful at a time. Stir thoroughly after each addition and allow the cheese to melt completely before adding the next portion.
  • If desired, incorporate a small additional pinch of salt once the cheddar has melted to enhance the cheese flavor.
  • Add the drained pasta directly to the hot cheese sauce. Stir gently until every piece of pasta is evenly coated.
  • If the Dutch oven is not being used for baking, transfer the macaroni and cheese mixture to a suitable baking dish.
  • Distribute the cubed or shredded mozzarella evenly over the surface.
  • Bake at 350°F (175°C) for 25–30 minutes, or until the macaroni and cheese is bubbling and the mozzarella topping has begun to develop a light golden-brown color.
  • For a more pronounced cheesy crust, allow the surface to become golden before removing the dish from the oven.
  • Let the macaroni and cheese cool for a few minutes before serving.
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Notes

Sharp cheddar provides a particularly pronounced cheese flavor, while elbow macaroni and cavatappi are both well suited to holding the creamy sauce.
Heavy cream creates a richer, more decadent sauce. Fresh thyme or chives may be incorporated when an herbal element is desired.
Finely chopping the optional garlic helps it distribute more evenly throughout the cheese sauce.