Indulge in the rich and creamy flavors of this homemade Dutch Oven Macaroni and Cheese. Made with a blend of gooey cheeses, tender pasta, and a crispy breadcrumb topping, this dish is a classic comfort food that will leave you craving for more. The Dutch oven allows for even cooking and creates a delectable golden crust on top. Serve it as a main course or side dish for an ultimate cheesy delight.
Ingredients
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Directions
- Preheat your oven to 375°F (190°C).
- Cook the elbow macaroni according to the package instructions until al dente. Drain the cooked pasta and set aside.
- In a Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to make a roux.
- Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps from forming. Continue cooking until the mixture thickens and comes to a simmer.
- Stir in the Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
- Reduce the heat to low and gradually add the shredded cheddar and mozzarella cheeses. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
- Add the cooked macaroni to the cheese sauce and mix until well-coated.
- In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and chopped parsley.
- Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
- Place the Dutch oven in the preheated oven and bake for 25-30 minutes, or until the top is golden and crispy.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with additional chopped parsley, if desired, and enjoy!
