Pooles Diner Mac And Cheese

• 3 cups heavy cream
• 1/2 pound macaroni, cooked al dente and drained
• 1 cup Jarlsberg, shredded and divided
• 1 cup Grana Padano, shredded and divided
• 3 cups white cheddar, shredded and divided
• sea salt, to taste

1. Set a rack in the oven about 4 inches from the broiler, and preheat broiler.
2. In a large saute pan over medium-high heat, reduce cream by a fourth.
3. Lower heat to medium.
4. Stir in the macaroni and 3/4 cup each of the Jarlsberg, Grana Padano and white cheddar.
5. Stir with a wooden spoon while tossing the contents of the pan in a sauteing motion.
6. Transfer mixture to a baking dish (see note).
7. Sprinkle the remaining Jarlsberg, Granda Padano and white cheddar over the top, distributing them evenly.
8. Place the dish under the broiler.
9. Watch it carefully, as you will need to rotate the dish to create an even crust.
10. This will take from 3 to 5 minutes, depending on the strength of your broiler.
11. Remove gratin from the oven and season with fresh cracked black pepper.
12. Serve immediately.

heavy cream, macaroni, white cheddar, salt

Taken from www.foodrepublic.com/recipes/pooles-diner-mac-and-cheese-recipe/ (may not work)