Four-year-old kids like all kinds of macaroni and cheese, right?!? RIGHT? That's what my wife and I thought, too. Our oldest son has turned into quite the picky eater as of late and will settle for nothing but the "best". And when I say the best, I mean the neon orange stuff that comes in a blue box. Now, I'm not bashing this kind of macaroni and cheese. In fact, if that's exactly what I'm craving, typically nothing else will do. As a 90's kid, this style comes with a healthy dose of nostalgia, which is fantastic on occasion.
I have tried tons of homemade recipes that I thought everyone in the family would be able to enjoy, to no avail. My wife and I had almost thrown in the towel and accepted our fate of never having any other kind of macaroni and cheese in our house again...
That is, until I stumbled across Ashley Christensen's recipe for Macaroni au Gratin. This is a dish that is served at her restaurant, Poole's Diner, in Raleigh, NC. This has basically earned a cult following (for good reason, too; it's ridiculously delicious). Based on the reviews and general buzz around this dish, I knew I needed to try a version of it. Lo and behold, I developed a rendition of macaroni and cheese the whole family can agree on. Macaroni and Cheese has FINALLY returned to our house with this recipe for Diner Inspired Macaroni and Cheese!
Macaroni and Cheese Ingredients
There's only six ingredients in this whole dish, and there's no need to make a béchamel sauce like some other recipes call for. (A bechamel sauce is one of the five classic French "Mother Sauces" that consists of melted butter, flour, and milk.) No eggs, no butter, and no 6-hour cook time in a crock pot either! This recipe is surprisingly fast and easy. Here is a quick overview of the cheeses used in this recipe:
- Grana Padano - This is a parmesan-like cheese from Italy that is fairly nutty and salty, but not as strong as parmesan. In my experience, this is widely available, but regular parmesan would be a good substitute if you can't find it. The salt level may need to be adjusted if you use parmesan.
- Gouda - The original recipe for this dish calls for Jarlsberg cheese, but based on availability and taste, I decided on gouda. This is a mild, semi-soft, great-melting cheese that comes from Denmark. You can find smoked or non-smoked versions of this cheese. I recommend using the unsmoked variety. Gruyère or Havarti would be other substitute options.
- White Cheddar - I use a regular sharp white cheddar cheese. Don't use "extra" or "seriously sharp" varieties (like Cabots brand, etc.), as those flavors would overpower the rest of the dish. Using sharp cheddar has enough flavor but allows some of the other cheese to come through. A 50/50 blend of extra and seriously sharp and mild white cheddar would work as well.
Substitutions
The main changes that were made to this version are as follows:
- Substituted unsmoked gouda for the Jarlsberg cheese. Gouda is a more readily available option and is creamy and delicious.
- Reduced the quantities by half for a more manageable, weeknight portion.
- Adjusted the salt level to taste.
This stuff is rich, so a little goes a long way. If you are making this for a large gathering (Thanksgiving, Christmas, birthdays, etc.), by all means, make a double batch; I guarantee it will go quick.
Pairing Suggestions
This recipe is extremely versatile and could be paired with any number of classic main courses. This dish works perfectly with my recipes for Smoked Pulled Beef (Poor Man's Brisket), Ultimate Smash Burgers, Whole Roasted Chicken - Publican Style, and is great for just about any gathering or party!
Did you make this recipe for Diner Inspired Macaroni and Cheese?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Diner Inspired Macaroni and Cheese
Equipment
- 1 Medium sauce pot
- 1 Large Sauce Pot
- 1 7x11-inch Casserole Dish (Use a 9x13-inch casserole dish for a double batch)
Ingredients
- 1 ½ Cups Heavy Cream
- 1 Cup Elbow Macaroni
- 4 Cups Water To Cook Pasta
- 1 Pinch Kosher Salt For Pasta Water
- 1 ½ Cups Sharp White Cheddar Shredded and Divided
- ½ Cup Unsmoked Gouda Shredded and Divided
- ½ Cup Grana Padano Shredded and Divided
- ½ Teaspoons Kosher Salt
Instructions
- In a medium sized sauce pot, bring water to a boil. Add elbow macaroni with several pinches of salt and cook according to package directions until al dente. Drain and set aside.
- While pasta is cooking, add heavy cream and salt to a small sauce pot and bring to a boil over high heat. Reduce heat to medium-low, and simmer until reduced by 25%, about 7 to 10 minutes. Final measurements should be 1 ⅛ Cup/9 oz., or 270ml, (Keep an eye on the pot so it doesn't boil over, and stir consistently to avoid scorching).
- While pasta is cooking and cream is simmering, shred all three cheeses into a bowl and mix to combine. Divide the cheese mixture into two bowls, approximately 40% in one and 60% in the other.
- Preheat broiler on high. Set grate approx. 4-inches from the burner.
- Once cream is reduced, remove from the heat and slowly add 60% of the cheese mixture a handful at a time. Stir each addition until melted and smooth. Add the pasta and stir to coat evenly.
- Add the pasta and cheese mixture to a 7 x 11-inch casserole dish. Cover with the remaining 40% of the cheese mixture.
- Broil for 3 to 5 minutes until cheese is melty and bubbly. Serve warm and garnish with minced parsley and a pinch of flakey salt if desired.
Michelle says
This looks so satisfying and delicious! I will let you know how mine turns out!