Dutch Oven Mac and Cheese 

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Dutch Oven Mac and Cheese

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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.

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STEP 1: Toss the butternut squash with olive oil, fresh thyme and sage. Season with salt. Bake for 20-25 minutes or until fork tender. Then, blend with warmed heavy cream until smooth.

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STEP 2: Inside a large dutch oven, boil pasta until al dente following packaging instructions. Then, drain and set aside.

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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.

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STEP 4: Whisk in the cream cheese a little at a time, followed by the shredded cheeses.

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STEP 5: Fold in the pasta and mix until combined. Then, season with salt. Take a wedge of fresh parmesan cheese and grate over the top of the pasta.

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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.

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STEP 7: Sprinkle topping over mac and cheese. Serve and enjoy!

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