What's on Tap

What's on Tap

Recipe: Poole's mac and cheese

Posted December 16, 2015

— I found the recipe for Poole's Diner's famous mac and cheese and I knew I had to try making it for the holidays.

On Thanksgiving, I got to work and discovered it isn't nearly as difficult as I had expected.

Here's the recipe chef Ashley Christensen shared with Food Republic last year:

Poole’s Diner Mac And Cheese

Prep Time: 20 minutes
Cook Time: 30 minutes
Recipe serves four


  • 3 cups heavy cream
  • 1/2 pound macaroni, cooked al dente and drained
  • 1 cup Jarlsberg, shredded and divided
  • 1 cup Grana Padano, shredded and divided (I couldn't find this cheese, but got a similar one at Whole Foods)
  • 3 cups white cheddar, shredded and divided
  • sea salt, to taste


  • I did all of my cheese shredding and grating the night before to save time.
  • Set a rack in the oven about 4 inches from the broiler, and preheat broiler.
  • In a large sauté pan over medium-high heat, reduce cream by a fourth.
  • Lower heat to medium.
  • Stir in the macaroni and 3/4 cup each of the Jarlsberg, Grana Padano and white cheddar.
  • Stir with a wooden spoon while tossing the contents of the pan in a saute motion.
  • Transfer mixture to a baking dish
  • If you want to add extra ingredients (i.e. roasted tomatoes, caramelized onions), they should be layered between the pasta and the cheese topping that follows.
  • Sprinkle the remaining Jarlsberg, Grana Padano and white cheddar over the top, distributing them evenly.
  • Place the dish under the broiler. Watch it carefully, as you will need to rotate the dish to create an even crust. This will take from 3 to 5 minutes, depending on the strength of your broiler.
  • Remove gratin from the oven and season with fresh cracked black pepper. Serve immediately.

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