Dutch Oven Mac and Cheese is an ultra-creamy, made-from-scratch, one-pot dish. This Dutch Oven macaroni recipe uses a combination of cheeses, whole milk, and dijon mustard. It starts on the stovetop and finishes off in the oven, resulting in a no-fuss, comfort food recipe that your whole family will love!
You'll need cheddar cheese, gruyere cheese, macaroni shells, butter, whole milk, all purpose flour, Dijon mustard and a blend of seasonings.
Melt 1 stick of salted butter in the bottom of a cast iron Dutch Oven over low heat.
Add 1/2 cup of all purpose flour to the melted butter.
Stir the melted butter and flour until a smooth paste forms. Do not let the paste burn! It's okay if it turns light brown. This is your roux and is the base of your creamy cheese sauce.
Add 4 cups of whole milk to the paste. Increase the heat to medium, and continuously stir the milk, flour and butter until the sauce thickens. You'll know it has thickened when it start to coat the sides of the Dutch Oven.
Add your shredded cheeses. Stir the cheese until they're smooth and creamy.
Add garlic powder, onion powder, kosher salt, black pepper, and Dijon mustard.
Mix cooked macaroni shells into the creamy cheese sauce. Transfer to the oven to bake for 20 minutes covered, and 15 minutes uncovered.