Dutch Oven Mac Cheese

Dutch Oven Mac & Cheese

ingredients

1 ct 16 oz package large elbow macaroni pasta

4 ct Tbsp. butter

4 ct Tbsp. flour

1 cup half and half

1 cup whole milk

1 cup sharp cheddar cheese, shredded, plus more for topping

1 cup cheddar jack, shredded

1 cup swiss cheese, shredded

1 cup finely shredded low-moisture part-skim mozzarella cheese, plus more for topping

4 oz. cream cheese, softened

1 ct Tbsp. Worcestershire sauce

1 tsp. tsp salt

1/2 tsp. tsp ground black pepper

1 cup crushed original snack crackers

Directions

Preheat oven to 350 degrees. Bring salted water to a boil in Dutch oven. Cook pasta according to package instructions, about 9-10 minutes. Drain 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 and half while whisking vigorously until mixture thickens, about 5 minutes.

Add chedar, 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 back 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.