Southern Old Fashioned Macaroni and Cheese

A round baking dish of mac and cheese with a serving spoon.

Southern Old Fashioned Macaroni and Cheese

This restaurant-style old fashioned macaroni and cheese skips the béchamel entirely, just pasta, heavy cream, and a blend of white cheddar, gruyere, and parmesan, finished under the broiler for a golden, crusty top. Inspired by the mac and cheese at Poole's Diner in Raleigh, it comes together in about 30 minutes with no flour and no roux. Creamy underneath, crisp on top, and ridiculously simple for how good it tastes.

Course: Main Course

Cuisine: American

Servings:

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

▢ 6 ounces dry elbow macaroni (2 cups)
▢ 1 teaspoon vegetable oil
▢ 2 ounces parmesan cheese (½ cup grated)
▢ 2 ounces gruyere cheese (½ cup grated)
▢ 6 ounces white cheddar (1 ½ cups grated)
▢ 2 cups heavy cream
▢ 1 teaspoon 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 saucepan, bring the cream and salt to a boil. Let simmer for about 2 minutes. The cream will foam and then subside. Add the cooked pasta and cook, stirring occasionally until the sauce starts to thicken slightly, about 2 minutes. 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 2 quart baking dish or an iron skillet, and add the remaining cheese to the top. Place on a baking sheet under the broiler for 3-5 minutes, rotating until the cheese melts and is golden brown. Remove and let it rest for about 5 minutes before serving.

Video

Barbara's Notes + Tips

You can add Jarlsberg cheese instead of gruyere and you can use regular cheddar instead of white.
You can easily double this recipe.
If you use anything lighter than cream, expect a slightly thinner sauce, some readers have had good luck cutting it with whole milk.
You can make this in advance and refrigerate. Let it come to room temperature and then place under the broiler as directed.

Nutrition