Dutch Oven Mac & Cheese
Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Serves: 8
Ingredients:
- 1 (16-ounce) package large elbow macaroni pasta
- 1 cup sharp cheddar cheese block, shredded, plus more for topping
- 1 cup cheddar jack block, shredded
- 1 cup Swiss cheese block, shredded
- 1 cup low-moisture part-skim mozzarella cheese, shredded, plus more for topping
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups half & half
- 2 cups whole milk
- 4 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup crushed original snack crackers
How to Make:
- Preheat oven to 350°F. Bring salted water to a boil in Dutch oven. Cook pasta according to package instructions, about 9-10 minutes. Drain and set aside.
- Shred blocks of cheddar, cheddar jack, Swiss and mozzarella cheese using a grater, and set aside.
- Melt butter in Dutch oven over medium heat. Whisk in flour, and cook until golden-brown, about 1-2 minutes. Drizzle in milk and half & half while whisking vigorously until mixture thickens, about 5 minutes.
- Add cheddar, cheddar jack, Swiss, mozzarella, cream cheese, Worcestershire sauce, salt and pepper, and stir until cheese is completely melted and sauce is smooth.
- Return pasta to pot and toss well to coat. Sprinkle with additional sharp cheddar and mozzarella cheese. Cover and bake 20-25 minutes, or until cheese is bubbling.
- Sprinkle evenly with crushed snack crackers. Bake uncovered for an additional 5 minutes, or until topping is golden-brown and crispy. Serve and enjoy.
