Macaroni and Cheese from Poole’s Diner is a classic with a creamy base and crusty cheese on top. Comfort food at it’s BEST.
When my family was all home for the Holidays, I couldn’t wait to try Ashley Christensen’s version of Macaroni and Cheese. There are so many ways to make macaroni and cheese and I love each and every one of them. They are unique and delicious in their own way and I can’t choose one that is my all time favorite. Everyone has a comfort food, and this mine. Some are mostly cheese, some have a béchamel sauce, some are quick and easy, and this one is creamy with most of the cheese forming a beautiful crust on top.
The version she makes for Poole’s Diner in Raleigh looks fabulous with broiled cheese on top and a simple creamy base underneath. Mine turned out just like hers in the photo. I’m not sure my photo’s can match the beautiful photography in this book, but I’m pretty sure it tasted just as creamy and decadent as hers does. We loved this version and it’s one I would make for company or any time that I need a comfort food fix. Unlike other recipes, this has more cream then cheese. I used her combination of cheeses: parmesan, Jarlsberg, and white cheddar, but any of your favorites could be used.
I’ve found that some cookbooks from chefs of restaurants don’t convert well to the normal everyday kitchen, but so far this is the exception. In the restaurant, I’m sure they make vats of this, so it’s got to be hard to convert into a normal size casserole, but her recipe conversion was perfect. Her directions are detailed and make it easy for even the novice cook to prepare. She is so engaging in her commentary, it makes me want to get to know her better. I did meet her once at a Garden & Gun even that was held at Poole’s Diner. Everything we ate was amazing so I was thrilled when her cookbook came out. If you are looking for a Christmas gift I highly recommend this one. This is the second recipe I’ve tried from it and both are ones I will make over and over again.
Macaroni and Cheese from Poole\’s Diner
Macaroni and Cheese from Poole’s Diner is a classic with a creamy base and crusty cheese on top. Comfort food at it’s BEST.
- Yield: 4-6 1x
- Category: side
Scale
Ingredients
- 1½ tablespoons salt
- 6 ounces dry elbow macaroni, 1 1/4 cups
- 1 teaspoon vegetable oil
- 2 ounces parmesan cheese, grated
- 2 ounces Jarlsberg cheese, grated
- 6 ounces whtie cheddar, grated
- 2 cups heavy cream
- sea salt
Instructions
- In a medium pot, bring 2 quarts of water and salt to a boil. Add pasta and boil until it is al dente, about 5 minutes. Drain and place on a rimmed baking sheet to cool, sprinkle with vegetable oil.
- Combine cheese in a bowl, reserving 60% for the top.
- In a large deep saucepan, bring the cream and 1 teaspoon sea salt to a boil. Let simmer for about 2 minutes. The cream will foam and then subside. Add the pasta and cook, stirring occasionally for about 90 seconds. It will start to thicken just slightly. Add just 40% of cheese in small handfuls, stirring and waiting after each addition until completely melted and incorporated into the sauce.
- Transfer to a baking dish and and add cheese to the top. Place on a baking sheet under the broiler for 3-5 minutes, rotating throughout until cheese melts and is golden brown. Remove and let it rest for about 5 minutes before serving.
