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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.
Servings 6

Ingredients
  

  • 3 cups heavy cream
  • ½ pound macaroni cooked al dente and drained
  • 3 cups shredded white cheddar divided
  • 1 cup shredded Jarlsberg divided
  • 1 cup shredded Grana Padano divided
  • Freshly ground black pepper to taste

Instructions
 

  • 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.
  • 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.
  • 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.