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Meal Instructions
Specimen #0061·DUTCH OVEN·Dead Simple

One-Pot Dutch Oven Mac & Cheese

Ultra-creamy stovetop macaroni and cheese where the pasta cooks directly in milk and water — zero draining, zero roux, ready in 15 minutes.

Cook temp
SIMMER
Total time
15m
REST
2m
Serves
6
PULL AT
165°F
Ingredients
1 lb Elbow Macaroni — dry pasta
2 cups Whole Milk
3 cups Water
3 cups Sharp Cheddar Cheese — freshly grated from block (approx 12 oz)
2 tbsp Unsalted Butter
1/2 tsp Dijon Mustard — enhances cheddar sharpness
1/2 tsp Garlic Powder
1 tsp Kosher Salt
1/4 tsp Black Pepper
Equipment
Dutch Oven or Heavy Pot
Wooden Spoon
Cheese Grater
DirectionsGet to the point
1Combine 1 lb elbow macaroni, 3 cups water, 2 cups milk, and 1 tsp salt in Dutch oven.
2Bring to a boil, then simmer over medium heat for 9 minutes, stirring frequently until liquid is mostly absorbed.
3Turn heat completely OFF.
4Stir in 3 cups freshly grated sharp cheddar, 2 tbsp butter, and 1/2 tsp Dijon until silky and smooth.
Dad pro tip

Do not boil a gallon of water, drain it in a colander, and make a separate flour roux. Cooking dry macaroni directly in 3 cups water and 2 cups milk concentrates the pasta starches so that when you turn off the burner and stir in cheddar, you get the creamiest cheese sauce of your life in 13 minutes.

Kid adjustment

100% kid approved. Use mild cheddar or Colby Jack for a milder flavor profile.

Reheat

Reheat in a saucepan with 2 tbsp milk over low heat for 3 minutes, stirring constantly.

BASIS: Dutch Oven Starch Emulsion Protocol; tested 1 lb elbow macaroni.480 kcal · 22g protein · 52g carbs · 21g fat
USDA FoodData Central #168878 & #170701
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