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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! I cooked this dish in a Lodge 3-quart enameled cast iron Dutch oven. The following directions also include a temperature variation for when cooking it in glass, which I often do.

• 1 or 2 lbs. Mueller’s Elbow Macaroni
• 1 lb. Sharp cheddar cheese
• 1 lb. Mozzarella cheese
• 1 lb. Monterey Jack Cheese
• Grated Parmesan Cheese
• Pecorino Romano Cheese
• 1 1/2 sticks Land O Lakes salted butter
• 3 Cups Whole milk
• 4 large eggs
• 4 tsp. Sea Salt
• 3 tsp. white sugar
• Dried basil
• Hungarian paprika
• Tbsp. extra-virgin olive oil

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