This Dutch oven mac and cheese is rich and gooey and oh so comforting. It combines perfectly cooked pasta, coated in the creamiest butternut squash cheese sauce and a buttery cracker crust with fresh sage and thyme.
STEP 3: Place butter inside dutch oven over medium heat. Add flour and cook for 1 minute. Slowly add the milk. Then, whisk in butternut squash mixture, followed by the spices and mustard powder. Bring to a low simmer.
STEP 6: In a small skillet, melt the butter over medium heat. Then, add the garlic, fresh sage and thyme. Cook until fragrant, about 1 minute. Next, add the crushed crackers and stir to coat. Cook for 3 minutes until lightly golden.