Dutch Oven Macaroni and Cheese

Ingredients and Weight:

• Elbow macaroni, 1 pound (450 grams)
• Unsalted butter, 8 tablespoons (112 grams)
• All-purpose flour, 8 tablespoons (96 grams)
• Whole milk, 4 cups (945 grams)
• Sharp cheddar cheese, shredded, 2 cups (480 grams)
• Monterey Jack cheese, shredded, 1 cup (240 grams)
• Dijon mustard, 2 teaspoons
• Kosher salt, 1 teaspoon
• Ground black pepper, 1/2 teaspoon
• Breadcrumbs, 1/2 cup (60 grams)

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a large Dutch oven over medium heat, melt butter. Whisk in flour and cook for 1 minute.
4. Gradually whisk in milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in cheddar cheese, Monterey Jack cheese, mustard, salt, and pepper.
6. Drain cooked macaroni and add to the cheese sauce.
7. Pour the macaroni and cheese mixture into the Dutch oven.
8. In a small bowl, combine breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the macaroni and cheese.
9. Bake for 20-25 minutes, or until bubbly and golden brown.
10. Let cool for 10 minutes before serving.

Nutritional Information:

Serving Size: 1 cup Calories: 560 Fat: 30 grams Saturated Fat: 18 grams Cholesterol: 90 milligrams Sodium: 820 milligrams Carbohydrates: 50 grams Dietary Fiber: 2 grams Protein: 25 grams

Dish Characteristics:

• Creamy and cheesy
• Rich and flavorful
• Comforting and satisfying
• Perfect for a family meal or special occasion

User Comments:

• "This mac and cheese is the best I've ever had! The cheese sauce is so smooth and creamy, and the breadcrumbs add the perfect crunchy texture."
• "I love that this recipe is made in a Dutch oven. It gives the mac and cheese a nice evenly browned crust."
• "This mac and cheese was a hit with my kids! They loved the cheesy flavor and the crispy breadcrumbs."

Special Precautions and Tips:

• Use a heavy Dutch oven for even cooking.
• Do not overcook the macaroni, or it will become mushy.
• If the cheese sauce is too thick, add a little more milk.
• If the cheese sauce is too thin, add a little more flour.
• Let the mac and cheese cool slightly before serving, or it may be too hot to eat.