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



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 Purchase the Lodge 3-quart enameled cast iron Dutch oven that was used in this video: http://amzn.to/1llsIKw 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 - - - - - More videos from Jeffrey B. Rogers, The Culinary Fanatic: http://www.youtube.com/theculinaryfanatic Follow Jeffrey B. Rogers on Facebook: http://www.facebook.com/theculinaryfanatic Great discussions on food, great food pics and more. Join the conversation. Join the fun! http://www.facebook.com/groups/culinaryfanatics Jeffrey B. Rogers' About Cast Iron Facebook Page https://www.facebook.com/aboutcastiron Jeffrey B. Rogers' About Cast Iron Facebook Group Learn more about cast iron, post you finds, recipes - all things cast iron! http://www.facebook.com/groups/aboutcastiron Learn more about cooking with cast iron: The Google Plus Cast Iron Cooking Community http://bit.ly/cicooking Instagram: http://www.instagram.com/theculinaryfanatic Pinterest: http://www.pinterest.com/culinaryfanatic Twitter: jeffrogers01 - - - - - Videographer: Kristen N. Rogers - - - - - Music licensed from Pond5.com - 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

Comments

  1. I made it and it is soo nice 100/100 ♡ love it
  2. The macaroni is delicious, however, you should NEVER rinse the noodles! Check it out.
  3. Food Wishes music!!!😊
  4. nice
  5. Loving the execution of these videos. Definitely subscribed!
  6. Ah man. You're killing me over hair with that amazing mac & cheese, and I'm on a diet.
  7. 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!
  8. Looks really delicious. I love cheese and this is probably one I'd like to make.
  9. Just made it. Mmm mmm. Thanks for letting us enjoy this!
  10. Do you need the olive oil?
  11. Do you want a sprinkle of pastas with your cheeses ?
    Raaaaaaah I am starving haha !
  12. oh my dear lord i shouldn't have watched this video. that looks.. just... i need that
  13. sweet video!
  14. Decadent!!!
  15. Jeepers, thanks for the recipe. That looks terrific!! Could you send me 1 of them bowls? LOL
  16. 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.
  17. 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 :-)
  18. 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
  19. Love the technique! Made about 2/3rds recipe in same size Lodge. Exceptional!
  20. I will be tryin it


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Visibility: 1111622

Duration: 12m 26s

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