Poole's Macaroni Au Gratin
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.
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 3/4 cup each of the white cheddar, Jarlsberg, and Grana Padano.
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.
Bake for 30 to 35 minutes, until a wooden stick inserted in the center of the cake comes out clean. Let cool in the pans on a wire rack for 5 minutes. Remove the cake from the pans, and let cool completely on the wire rack.
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.
Recipe by Ashley Christensen
Written by Emily Wallace
Photography by Adrienne Yancey