The Poole’s Diner Mac and Cheese Recipe (2024)

Food & Drink

Chef Ashley Christensen shares the recipe for the most requested dish at Poole’s Downtown Diner in Raleigh, North Carolina

August 18, 2016

The Poole’s Diner Mac and Cheese Recipe (1)

“Macaroni au gratin is, of course, a fancy name for mac and cheese. In this case though, it really is so much more than your run-of-the-mill mac. This dish is one of our most beloved offerings, and this year we are on track to sell nearly fifteen thousand orders. Yes, our macaroni au gratin has some serious fans. It is unequivocally our most ordered dish.

Coincidentally, it was one of the first dishes I imagined for the menu at Poole’s. I knew it had to be there and that we could make it great within the constructs of the Poole’s menu ethic: simple classics, pulled apart and reimagined and put back together thoughtfully.

Mac and cheese is, for many, one of those dishes that you just can’t resist ordering, regardless of what kind of restaurant you’re sitting in. Much like a pile of crispy pommes frites, when a macaroni au gratin is walked through the dining room at Poole’s, heads turn, and the phrase “I’ll take one of those” echoes through the joint.

The Poole’s macaroni au gratin is made to order and is composed of cream (reduced), macaroni elbows (slightly al dente), three cheeses (Jarlsberg, grana padano, and sharp white Vermont cheddar), and sea salt. The most important ingredient, though, is a pile of tasting spoons. The cook working the mac station spends all night perfecting the texture and seasoning each order before mounding the same three cheeses on top and moving it to the broiler to be brûléed to a caramel­ized crisp of bubbling, cheesy perfection (or as close to perfection as we can get).

I can’t think of a better representation of my cooking goals than this mac; I hope that, in the attention paid to every detail in such an unassuming dish, the mac communicates that we care about the person who ordered it and about how our food made them feel.

The macaroni au gratin is also a bit of a barometer for the growth of our little diner. In the early months, Sunny Gerhart, my first sous chef at Poole’s, and I would arrive at the restaurant shortly after daybreak, though it seemed we’d just left a few hours before (because we had). We’d hop on the day’s tasks, one of which was always grating the cheeses for the macaroni au gratin. At the time, we grated every bit of the cheese on a household box grater. As Poole’s found its stride, we hired more cooks, and yes, we finally bought a food processor with a cheese grating attachment. These days, it would be hard to imagine grating the amount of cheese that’s required to keep the mac gooey and irresistible (more than ten thousand pounds of cheese per year), but it warms my heart to remember that the box grating task used to get me out of bed before the sun came up.

As I hand off the recipe to our most popular dish at Poole’s Diner, I’m not worried about sabotaging our business. Though I’m sure you can justify rolling this recipe out on a holiday or special occasion, I’m well aware of all of the guilt associated with cooking anything at home with this many calories in it. That kind of guilt is what restaurants are for…so come on in, you can blame us.”— Chef Ashley Christensen

Ingredients

    • Kosher salt

    • 6 ounces dry elbow macaroni (about 1 1/4 cups)

    • 1 teaspoon neutral vegetable oil

    • 2 ounces grana padano, shredded

    • 2 ounces Jarlsberg, shredded

    • 6 ounces white cheddar, shredded

    • 2 cups heavy cream

    • Sea salt

Preparation

  1. In a medium saucepan, bring 2 quarts water and 1 ½ tablespoons kosher salt to a boil. Add the macaroni and return to a boil; once boiling, cook until barely al dente (about 5 minutes), then drain the pasta well. Transfer to a rimmed baking sheet and mix in the oil to keep the noodles from sticking. Let cool completely. You should have about 3 cups.

  2. Set a rack in the oven about 4 inches from the broiler and preheat the broiler. Combine the grana padano, Jarlsberg, and white cheddar in a large bowl; reserve 60 percent of the cheese for the top.

  3. In a large deep saucepan, bring the cream and 1 teaspoon sea salt to a boil. Let simmer for about 2 minutes. The cream will foam up and then subside into a simmer. Add the noodles and cook, stirring occasionally, about 90 seconds. The cream will start to thicken just slightly and coat the noodles. Start adding 40 percent of the cheese in small handfuls, stir­ring and waiting for each addition to melt and incorporate into the sauce before adding more. Transfer the contents of the pan to a 2 ½-quart skillet or baking dish, mound the reserved cheese over the top, and place the dish on a baking sheet to catch any drips. Place the baking sheet under the broiler for 3 to 5 minutes, rotating throughout, until the cheese melts and caramelizes into a golden-brown crust.

  4. Watch it carefully, as every broiler is different. Remove the gratin from the oven and let it rest 5 minutes. Serve immediately.

The Poole’s Diner Mac and Cheese Recipe (2)

Reprinted with permission fromPoole’s: Recipes and Stories from a Modern Dinerby Ashley Christensen, copyright © 2016. Photography by Johnny Autry. Published by Ten Speed Press, an imprint of Random House LLC.

tags:

  • Ashley Christensen
  • Macaroni and cheese
  • Poole's Diner
  • Recipes

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The Poole’s Diner Mac and Cheese Recipe (2024)

FAQs

How does Gordon Ramsay make the best mac and cheese? ›

Preparation
  1. In a large pot over medium heat, combine the pasta and milk. ...
  2. Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. ...
  3. Divide between serving bowls and top with the bread crumbs.
  4. Enjoy!
  5. All your favorite recipes, stored in one place.
May 4, 2023

What does gritty mac and cheese mean? ›

High heat can cause cheese to break down and become grainy. Melt the cheese over low to medium heat, stirring constantly. Avoid high temperatures that can cause the proteins in the cheese to separate.

How to make Shaq's mac and cheese? ›

INSTRUCTIONS
  1. Preheat oven to 425°F.
  2. In a large pot of boiling water, cook macaroni with oil and salt until al dente. Drain.
  3. In a large saucepan, melt margarine over low heat. Add flour. ...
  4. Add cooked macaroni to sauce. Stir over low heat for 1 minute. ...
  5. Pour mixture into a large greased casserole dish or baking pan.

What are the 3 best cheeses for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

What can I add to mac and cheese to make it tastier? ›

8 Ways to Elevate Your Macaroni and Cheese Dinners
  1. Add extra cheese to your dish.
  2. Mix in some hot sauce and chicken to make buffalo chicken mac n' cheese.
  3. Add in vegetables like broccoli, cauliflower and spinach.
  4. Sprinkle some bacon bits or breadcrumbs on the top of your dish.
  5. Add spices and fresh herbs to your dish.
May 21, 2022

What does adding an egg to mac and cheese do? ›

But if you like a casserole texture, the eggs would help hold it together. I have before, yes. It gives it more of a baked casserole taste/texture, which I really like. Yes, I have used a recipe that called for eggs in the mac & cheese.

Why isn't my homemade mac and cheese creamy? ›

This is due to the pasta absorbing more liquid over time, and the sauce itself becoming more “solid” as it cools. So, to ensure a creamy mac and cheese, make the sauce just a little looser than you think it needs to be. (Add more milk, a tablespoon at a time to adjust the consistency).

Why do you put milk in mac and cheese? ›

Key Ingredients

Butter and flour: This makes our roux, which thickens the cheese sauce. Milk: Keeps our cheese sauce super creamy.

Can you put too much cheese in mac and cheese? ›

Can you put too much cheese in mac and cheese? Yes, adding more cheese than a recipe calls for will not improve the dish. Too much cheese will result in a dish that is heavy and greasy.

What is the white stuff in Kraft mac and cheese? ›

Hello, what you're seeing is a special starch based anti-foaming white powder in the bowl which helps prevent boil-over during cooking. It's necessary for the cooking process. Hope this helps!

How long should mac and cheese rest? ›

Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.

How does Gordon Ramsay make mac and cheese? ›

Gordon Ramsay's mac and cheese is a simplified recipe. Just boil pasta in milk and then, add butter, cheese, salt, and pepper to it. Merge all the elements and Gordon Ramsay's mac and cheese will be ready in no time.

How to spice up cup mac and cheese? ›

Sprinkle in some spices or sauces

A little kick can go a long way. Choose your own zesty adventure by adding a pinch of cayenne pepper, dry mustard powder, garlic powder, mushroom powder, or even a dash of hot sauce.

What does Shaq order at McDonald's? ›

According to an episode of "The Big Podcast," O'Neal is a casual McDonald's lover. "When I go to McDonald's, [my order is] a number one, double cheeseburger and 10 nuggets and a Diet Coke because I'm on the diet," he says. Shaq also explains that he's a "creature of habit," and his order never changes.

What are the ingredients in Gordon food Service mac and cheese? ›

COOKED ENRICHED MACARONI PRODUCT (WATER, SEMOLINA [MILLED WHEAT, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID]), WATER, CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [CULTURED PASTEURIZED MILK, SALT, ENZYMES], WATER, SALT, ANNATTO [COLOR]), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES ...

How can I make my mac and cheese better? ›

10 ways to take mac 'n' cheese to the next level:
  1. Make the sauce with brown butter.
  2. Add evaporated milk.
  3. Choose the right cheese.
  4. Choose the perfect pasta.
  5. Double up on breadcrumbs.
  6. Boost the flavour with Marmite.
  7. A hit of heat.
  8. Extra seasoning.

What recipe is Gordon Ramsay famous for? ›

Top 10: Recipes that made Gordon Ramsay Famous
  • Beef Wellington. gordon ramsay's beef wellington recipe. ...
  • Coq au Vin. gordon ramsay's Coq au Vin recipe. ...
  • Beef Stroganoff. gordon ramsay's Beef Stroganoff recipe. ...
  • Chicken Piccata. ...
  • Rack of Lamb. ...
  • Baked Salmon with Lemon and Dill. ...
  • Shrimp Scampi. ...
  • Beef and Guinness Stew.

What is Gordon Ramsay's favourite cheese? ›

Gordon Ramsay often opts for high-quality ingredients in all his recipes. While specific cheese brands used in his burgers on various shows or in his restaurants are not typically disclosed, he emphasizes using top-quality, mature cheddar cheese.

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