Plate ‘em up

[Wildabeest]

Turned out edible but I can't seem to get a cheese sauce to turn out how I want for a good mac and cheese.
View attachment 415926

The Poole’s Diner Mac and Cheese Recipe

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

gardenandgun.com

It’ll completely change how you think of Mac and cheese. One of my favorite restaurants in Raleigh.

 

[mtmuley]

The Poole’s Diner Mac and Cheese Recipe

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

gardenandgun.com

It’ll completely change how you think of Mac and cheese. One of my favorite restaurants in Raleigh.

Holy cow does that look good. mtmuley

 

[Dave N]

The Poole’s Diner Mac and Cheese Recipe

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

gardenandgun.com

It’ll completely change how you think of Mac and cheese. One of my favorite restaurants in Raleigh.

I would eat that but won't be making it. I'd mess up the expensive cheese somehow and it wouldn't turn out how I expected. Old farm boy here. Simple is good.

 

[Wildabeest]

Holy cow does that look good. mtmuley

It is! I’ve been going to that restaurant for 20 years, and been making that dish at home for probably 10. @Dave N, it’s not that hard. It’s a bit easier if you have a food processor to grate the cheese, but even if not you can grate it by hand pretty quickly. Just grate the cheese first and have it ready. And don’t over cook the macaroni when boiling because it will continue cooking (and absorbing creamy goodness instead of water!) after you put everything together. If the cheese you buy is too oily, you may need to dab some of the oil off with a paper towel when caramelizing the cheese to get it to the desired crust state. You can sub Swiss cheese for Jarlsberg and Parmesan or Pecorino-Romano for Grana Padano if you can’t find them.

And it’s even better as leftovers .

EDIT: I usually skip the step where you spread the macaroni out and put some olive oil on it. The dish is already oily from all the cheese and doesn’t need any more. Instead, I pour the macaroni into a strainer and then quickly get the cream boiling (usually in the same pot that I boiled the mac in). Then just dump the mac in and stir it well before beginning to add the cheese. If you do this quickly, the Mac won’t stick together.

 

[INMT]

It is! I’ve been going to that restaurant for 20 years, and been making that dish at home for probably 10. @Dave N, it’s not that hard. It’s a bit easier if you have a food processor to grate the cheese, but even if not you can grate it by hand pretty quickly. Just grate the cheese first and have it ready. And don’t over cook the macaroni when boiling because it will continue cooking (and absorbing creamy goodness instead of water!) after you put everything together. If the cheese you buy is too oily, you may need to dab some of the oil off with a paper when caramelizing the cheese to get it to the desired crust state. You can sub Swiss cheese for Jarlsberg and Parmesan or Pecorino-Romano for Grana Padano if you can’t find them.

And it’s even better as leftovers .

View attachment 415928

I was going to say the same thing. None of that cheese is fancy and can be found at Kroger, etc.

Sub Parmesan or Pecorino-Romano and Swiss and it will turn out fine.

 

[BearFoot]

Turned out edible but I can't seem to get a cheese sauce to turn out how I want for a good mac and cheese.
View attachment 415926

Just vac-packed a load like that for moose camp

 

[duckhunt]

Just vac-packed a load like that for moose camp

I was just thinking about your moose camp thread yesterday. I look forward to that every year.

 

[BearFoot]

Recently caught sockeye, or what we call "reds" broiled w/ ginger, garlic, teriyaki sauce.
garden sweet peppers, roasted zucchini. A light frost took out the zucchini last night.