Dutch Oven Mac and Cheese

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.

Course dinner, Main Course

Cuisine American

Keyword dutch oven, creamy, three cheese, mac and cheese, butternut mac and cheese, trader joe's, stovetop, cream cheese, cracker crust

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 855

Author Kristen-The Epicurean Mouse

Ingredients

Roasted Butternut Squash

1 lb Butternut squash diced into 1" cubes
1 tbsp Olive oil
1 tsp Fresh thyme finely chopped
1 tsp Fresh sage finely chopped
1 tsp Salt

Cheese Sauce

1 lb Pasta shells cooked until al dente
6 tbsp Unsalted butter
1/4 cup Flour
3 cups Whole milk warmed in the microwave
1 cup Heavy cream warmed in the microwave
1/4 tsp Ground nutmeg
1 tsp Garlic Powder
1 tsp Onion powder
2 tsp Mustard powder
4 oz Cream cheese room temperature
8 oz Sharp cheddar cheese shredded
8 oz Gouda cheese shredded
1/4 cup Parmesan cheese freshly grated
Salt to taste

Cracker Topping

4 tbsp Unsalted butter
1 cup Ritz crackers crushed into small pieces
1 Garlic clove finely minced
1/2 tsp Fresh thyme
1/2 tsp Fresh sage

Instructions

Roast the butternut squash. Preheat oven to 375°. Toss the butternut squash with olive oil, fresh thyme and sage. Season with salt. Place onto a parchment lined baking sheet. Bake for 20-25 minutes or until fork tender. Then, place cooked butternut inside a food processor and blend until smooth. Add the warmed heavy cream to thin out and blend to combine.
Cook pasta. Inside a large dutch oven, boil pasta until al dente following packaging instructions. Then, drain, cover and set aside.
Make a blonde roux. Place 6 tbsp of butter inside dutch oven over medium heat. Once melted, whisk in the flour and cook for 1 minute.
Make béchamel sauce. Slowly add in the milk. Whisk to mix throughly. Then, whisk in butternut squash mixture, followed by the spices and mustard powder. Bring to a low simmer.
Add the cheeses. Whisk in the cream cheese a little at a time, followed by the shredded cheeses. Whisk until the cheese is completely melted. Then, immediately remove from the heat.
Add the pasta. Fold in the pasta and mix until combined. Season with salt. Take a wedge of fresh parmesan cheese and grate over the top of the pasta.
Make the topping. 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. Sprinkle topping over mac and cheese. Serve and enjoy!

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