Dutch Oven Mac and Cheese
Dutch oven mac and cheese is a delicious side dish (or main dish if you're like me). The blend of multiple cheeses provides a rich and gooey texture, while the addition of crispy bacon adds a nice crunch and smoky flavor.
Ingredients
- 16 ounces elbow macaroni or shells
- ½ pound bacon
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 8 ounces sharp cheddar cheese shredded, divided
- 8 ounces Gruyere cheese shredded, divided (or Gouda, Monterey Jack, Colby, etc)
Instructions
- Preheat the oven to 400 degrees F.
- Cook pasta in a large pot of boiling salted water according to package directions for al dente.
- Drain the pasta and place it back into the cooking pot.
- Cook the bacon until crispy in a Dutch oven set over medium heat.
- Remove the bacon to a paper towel lined plate to drain, leaving 2 tablespoons of the drippings in the pot.
- Add the butter to the bacon fat and allow it to melt, then add in the flour and whisk constantly for 1-2 minutes, until golden brown.
- Gradually whisk in the milk, salt, pepper, and nutmeg and continue cooking for about 5 minutes, whisking often until the mixture begins to thicken. Remove the pot from the heat.
- Fold in ¾ cup each of the cheddar and Gruyere, a little at a time, until completely melted.
- Add the cooked pasta and bacon and stir until well combined.
- Top the pasta with the remaining cheese, transfer the pot to the oven, and bake for 15-20 minutes, uncovered, until the cheese is bubbly and melted on top.
Nutrition
Serving: 1Calories: 537kcalCarbohydrates: 27gProtein: 29gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 99mgSodium: 970mgFiber: 1gSugar: 5g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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