The most important ingredient, though, is a pile of tasting spoons. The Poole’s macaroni au gratin is made to order and is composed of cream (reduced), macaroni elbows (slightly al dente), three cheeses (Jarlsberg, grana padano, and sharp white Vermont cheddar), and sea salt. Much like a pile of crispy pommes frites, when a macaroni au gratin is walked through the dining room at Poole’s, heads turn, and the phrase “I’ll take one of those” echoes through the joint. Mac and cheese is, for many, one of those dishes that you just can’t resist ordering, regardless of what kind of restaurant you’re sitting in. I knew it had to be there and that we could make it great within the constructs of the Poole’s menu ethic: simple classics, pulled apart and reimagined and put back together thoughtfully. It is unequivocally our most ordered dish.Ĭoincidentally, it was one of the first dishes I imagined for the menu at Poole’s.
Yes, our macaroni au gratin has some serious fans. This dish is one of our most beloved offerings, and this year we are on track to sell nearly fifteen thousand orders. In this case though, it really is so much more than your run-of-the-mill mac.
NOODLE COMPANY MAC AND CHEESE RECIPE FOR MAC
“Macaroni au gratin is, of course, a fancy name for mac and cheese.
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