We are so lucky to have a thriving food scene in Raleigh. It makes it easy for a date night. Are you obsessed with Yelp? I am… In fact, I just checked it and I have only been to 5 of the top 10 restaurants in Raleigh, I really must remedy this!
We have a problem of going to our favorites and one of our favorites is a place called Poole’s Diner. It is owned by the chef, Ashley Christensen, a true badass.
I have had the pleasure of meeting her a few times and when she announced the release of her cookbook, I knew I had to have one (and one for my mom and MIL!) I was shocked and seriously so excited that she included this recipe for Macaroni Au Gratin in it.
It is easily what she is best known for and once you have one bite, you will understand.
- Kosher Salt
- 18 oz. Macaroni Noodles, dried
- 3 teaspoons of Vegetable Oil
- 6 oz. of Grana Padano, shredded, Parmesan will work if you can't find this
- 6 oz. Jarlsberg, shredded
- 18 oz. of White Cheddar, shredded
- 6 cups of Heavy Cream
- Fill a large pot with water and 4.5 tablespoons of kosher salt, bring to a boil. Add the macaroni and wait for it to return to a boil, once boiling, cook 5 minutes, until pasta is al dente. Drain well and transfer to a baking sheet, toss with oil and let cool completely.
- While the pasta is cooling, set your oven rack 4 inches from the broiler. And combine the grana padano, Jarlsberg, and cheddar together in a large bowl.
- Place the heavy cream in a large saucepan with 3 teaspoons of salt and bring to a boil. Let simmer for 2 minutes, the cream will foam up and then subside, add the noodles and cook for 3-5 minutes until the cream is thick and coats the noodles. Add 40% of the cheese to the noodles in small handfuls, waiting until fully incorporated before adding more.
- Transfer to 10 inch iron skillet and top with remaining 60% of cheese. Place skillet on a sheet pan and then under broiler on high. Rotate every 30 seconds for about 3-5 minutes until cheese is melted and caramelized.
- Let rest for 5 minutes and serve immediately.
Happy Cooking, The Barbee Housewife