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Holy cow does that look good. mtmuleyThe 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
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.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
It’ll completely change how you think of Mac and cheese. One of my favorite restaurants in Raleigh.
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.
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I was going to say the same thing. None of that cheese is fancy and can be found at Kroger, etc.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
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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.
I've learned that if you make a bechamel sauce which is just a fancy name for white sauce, when you melt your cheese into it the cheese doesn't separate or clump up when it cools a bit.
That's what I do.
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Rice was good. Bought some Basmati rice instead of my usual Jasmine rice since that’s more typical of Indian cuisine. Made a small serving following package directions (boil water with some butter and salt and then let it sit and steam covered over very low heat for 20 mins, fluff and serve).
