Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This Dutch oven mac and cheese is a staple in my home. I sometimes add burger meat or bacon to it to liven it up but it's delicious enough on its own! Regularly served as the main course with just a veggie side, as it can be a bit heavy if you're a mac and cheese lover who can't resist seconds (like me).

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Recipe Summary test

prep:
10 mins
cook:
1 hr 5 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.

  • Heat an oven-safe Dutch oven over medium heat. Melt butter and flour in the hot pot, stirring, until blended; pour in milk and heavy cream, whisking continuously, until mixture comes to a boil. Continue to boil, stirring continuously, for 2 minutes. Reduce heat to medium-low; continue to stir until sauce thickens, about 10 minutes.

  • Slowly fold in cheeses until melted and smooth. It is okay to raise the heat if you have to, just remember to keep stirring while the heat is on. Fold in cooked pasta until it is coated with cheese.

  • Combine panko bread crumbs, salt, garlic salt, black pepper, onion powder, and taco seasoning in a bowl. Sprinkle macaroni mixture with just enough of the bread crumbs to coat most of the surface; you should still see some pasta underneath the bread crumbs.

  • Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and continue to cook until crust is golden brown and crisp, about 10 minutes. Remove from the oven and let sit for at least 15 to 20 minutes before serving.

Cook's Notes:

I recommend using a Dutch oven because it just comes out extra delish and the bread crumb crust comes out perfect, but honestly you can use a casserole dish or baking pan, it doesn't really matter.

You can use shells, spirals, or elbow macaroni.

You can use hot sauce instead of taco seasoning.

You can use regular or heavy whipping cream for this recipe, it makes little difference. Also the spice situation is definitely on a scale. Some people like plain-tasting mac and cheese and some like it spiced up a bit. Mine is somewhere in the middle, I'd like to say.

Nutrition Facts

551 calories; protein 21.5g; carbohydrates 46.3g; fat 33.1g; cholesterol 103.5mg; sodium 765.5mg. Full Nutrition
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Reviews (3)

5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/10/2021
The recipe itself was great! My family loved it. However, if you follow the recipe as written you may smoke up your house! Ten minutes under our broiler was way too long. After five minutes the breadcrumbs were nearly on fire. I would recommend broiling at the end for less than four minutes. Read More
(2)
Rating: 5 stars
10/01/2020
It's a keeper. I added a couple ounces of cream cheese and a half cup of sour cream to ensure enough creaminess. Love it and the technique an will make again soon. Read More
(2)
Rating: 5 stars
10/25/2020
Very very easy to make, my whole family loved it!!! Read More
(2)
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Rating: 5 stars
09/17/2021
My family can't go more than a couple of weeks without this recipe. It is a great potluck crowd pleaser and it is a staple for every holiday. Read More
Rating: 5 stars
09/15/2021
Hui Read More