Dutch Oven Mac and Cheese

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

7 tablespoons butter

7 tablespoons all-purpose flour

2 cups milk whole milk works best

2 cups water

1 teaspoon sea salt plus more to taste

1/2 teaspoon black pepper plus more to taste

1 1/2 teaspoons garlic powder

1 teaspoon dry mustard powder

1/4 teaspoon cayenne pepper optional

2 1/4 cups dry elbow macaroni uncooked

1 2/3 cups sharp cheddar freshly grated (not pre-packaged)

2/3 cups mozzarella cheese freshly grated (not pre-packaged)

6 ounces cream cheese cut into cubes

fresh chopped parsley for garnish (optional)

toasted panko crumbs for garnish and crunch (optional)

Directions

Melt butter over medium heat. Whisk in flour and continue to whisk and cook for 1 minute to create a roux. Whisk about 2/3 cup of milk and continue whisking - it will thicken up pretty quickly.

Continue to whisk in remaining milk until smooth. Then add water, salt, black pepper, and seasonings.

Pour in uncooked macaroni and continue stirring occasionally as it heats up and starts to boil. Lower heat and allow to cook for 11-13 minutes, stirring regularly.

Once the sauce thickens and the macaroni is just cooked and tender, take off heat and stir the cheeses in quickly. (The sauce thickens and reduces considerably after adding cheese). Add more salt, black pepper, and other seasonings to taste.

Sprinkle with panko crumbs, put on lid with 12 coals and cook for 5 minutes or until top is lightly browned.