The Ultimate Five-Cheese Macaroni and Cheese | Lodge Enameled Cast Iron Dutch Oven

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  • Published on:  Sunday, November 22, 2015
  • My mother passed down her macaroni and cheese recipe to me about 20 years ago. I have made my own tweaks since then to create what is now known as my Ultimate Five-Cheese Macaroni and Cheese. Made with a blend of sharp cheddar, Monterey Jack, mozzarella, Pecorino Romano, and parmesan cheeses, this dish has become a favorite of every single person who has tasted it. Yes, this recipe is a little labor intensive, but it is well worth it!

    Get the written recipe:

    Purchase the Lodge 3-quart enameled cast iron Dutch oven that was used in this video:

    I normally cook this dish in glass. For this video, it was cooked in my Lodge 3-quart enameled cast iron Dutch oven. I have also had success with cooking this dish in a regular, ‘well-seasoned’ cast iron skillet. If cooked in glass, increase your temperature to 400 degrees. Also, the deeper your dish, the longer it will take to cook. If your dish is shallow, it will take less time. So, you may want to do a test run to be sure of the appropriate times for your cookware.

    How to Make Macaroni and Cheese, Cast Iron, Dutch Oven, Mac and Cheese

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    Videographer: Kristen N. Rogers
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    Music licensed from
    - Title: Joy of Jazz
    - Artist: Alanay

    - Title: New Years Rag
    - Artist: John Wayre

    Royalty Free Music
    - Title: Just Dream of Me Forever
    - Artist: Royalty Free Music Crew
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  • Gwen MarieStella

    Gwen MarieStella

     3 years ago +82

    I made it and it is soo nice 100/100 ♡ love it

  • Bob Seagraves

    Bob Seagraves

     3 years ago +5

    The macaroni is delicious, however, you should NEVER rinse the noodles! Check it out.

  • Cici Taylor

    Cici Taylor

     3 years ago +62

    Food Wishes music!!!😊

  • Anay Patil

    Anay Patil

     3 years ago +6


  • Kayla


     3 years ago +849

    Loving the execution of these videos. Definitely subscribed!

  • barnesfam


     3 years ago +139

    Ah man. You're killing me over hair with that amazing mac & cheese, and I'm on a diet.

  • kaleidoscopicmind5


     3 years ago +3

    i've only ever made bechamel based mac n cheese which is super creamy... this reminds me of the stuff they serve at roscoe's chicken which is more dry. im interested to try it out!

  • Shannyface87


     3 years ago +22

    Looks really delicious. I love cheese and this is probably one I'd like to make.

  • Jordan Johnson

    Jordan Johnson

     3 years ago +16

    Just made it. Mmm mmm. Thanks for letting us enjoy this!

  • Books and Such

    Books and Such

     3 years ago +2

    Do you need the olive oil?

  • Alfrion


     3 years ago +1108

    Do you want a sprinkle of pastas with your cheeses ?
    Raaaaaaah I am starving haha !

  • Allen Ash

    Allen Ash

     3 years ago +7

    sweet video!

  • Tori Loy

    Tori Loy

     3 years ago +2


  • Tom Thompson

    Tom Thompson

     3 years ago +42

    Jeepers, thanks for the recipe. That looks terrific!! Could you send me 1 of them bowls? LOL

  • Mjgenerazio G

    Mjgenerazio G

     3 years ago +1141

    I am SO glad to hear you say you don't like pre-shredded. I also shred my own, because you can absolutely tell the difference. The cellulose the coat the shredded cheese in makes it noticeably chalky. Even when I make ziti, I buy blocks of mozzarella and cut it up tiny. So it melts nice throughout. People always think I'm crazy when I shred cheddar for Mac and cheese, but it's night and day, and that's why I always get asked to cook it.

  • jarvusblue blue

    jarvusblue blue

     3 years ago +10

    I can't wait to try this recipe. I have never seen this technique use before for macaroni, but it make perfect sense. You have a new follower :-)

  • Mike Williamson

    Mike Williamson

     3 years ago +320

    I've tried this recipe, but with different cheeses. I decided to give it some Italian flavors, so I used:
    3.5 oz (100g) of Mascarpone Cream Cheese
    1.75 oz (50g) of Mozzarella
    1 oz (30g) of Gorgonzola
    1 oz (30g) of Picarino or Grana Padano
    0.5 oz (26g) of Parmegiano Reggiano (Parmesan)
    1 cup (245ml) of Cream
    1.75 oz (50g) of Butter
    Any type of pasta (I prefer Spaghetti or Macaroni) enough for 2-4 servings
    a sprinkling of basil, salt, pepper, garlic powder, and onion powder

  • GizmoBee1702


     3 years ago +11

    Love the technique! Made about 2/3rds recipe in same size Lodge. Exceptional!

  • Creative Planet Janet

    Creative Planet Janet

     3 years ago +580

    Thank you Mr. Rogers for changing your mind to not keep this recipe a secret. I have not made homemade macaroni and cheese in years, but it is time to do that again. I want to try it your way!

  • OhNo


     3 years ago +239

    The Food Wishes song at 2:57. Those are some pretty cool cast iron serving dishes, by the way