Poole's Macaroni Au Gratin | culture: the word on cheese
Mild cheddar, sharp Grana Padano, and nutty Jarlsberg create a well-rounded flavor in Ashley Christensen's Macaroni au Gratin, a favorite at Poole’s Diner
Ingredients
- 3 cups heavy cream
- ½ pound macaroni (cooked al dente and drained)
- 3 cups shredded white cheddar (divided)
- 1 cup shredded Jarlsberg (divided)
- 1 cup shredded Grana Padano (divided)
- Freshly ground black pepper (to taste)
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