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: http://bit.ly/jeffrogersmacandcheese

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.