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Poole’s Macaroni Au Gratin

Poole's Macaroni Au Gratin
Serves 6
Cheddar is the predominant cheese flavor in Chef Ashley Christensen’s mac ‘n‘ cheese, but a handful of Grana Padano adds a pleasant sharpness and Jarlsberg lends its classic mellow nuttiness.
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  1. 3 cups heavy cream
  2. ½ pound macaroni, cooked al dente and drained
  3. 3 cups shredded white cheddar, divided
  4. 1 cup shredded Jarlsberg, divided
  5. 1 cup shredded Grana Padano, divided
  6. Freshly ground black pepper, to taste
  1. Simmer the cream in a large saute pan over medium-high heat, until it has reduced by a quarter. Lower the heat to medium. Using a wooden spoon, stir in the cooked macaroni and ¾ cup each of the white cheddar, Jarlsberg, and Grana Padano.
  2. Set an oven rack about 4 inches from the broiler, and preheat the broiler. Transfer the macaroni mixture to a large baking dish. Sprinkle the remaining Jarlsberg, Grana Padano, and white cheddar evenly on top.
  3. Place the dish under the broiler and broil for about 3 to 5 minutes, depending on the heat of your oven. Watch it carefully; you will need to rotate the dish to create an evenly browned crust. Remove the gratin from the oven and season with the black pepper. Serve promptly.
culture: the word on cheese http://culturecheesemag.com/

Written by Ashley Christensen

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