No, sorry. You can’t freeze the Poole’s mac au gratin. The dish for which Ashley (and our first restaurant, Poole’s) is best known is a creamy, gooey version of the classic, covered with a brûléed lid of crispy cheese to boot. But it won’t be worth a damn if you try to stick it into a freezer—all cheese and cream, nothing to hold it together.
However, there is a way to have your macaroni fix in the freezer: a custard-style baked mac ’n’ cheese, like the one that we serve at Beasley’s, our restaurant dedicated to fried chicken and other classic Southern dishes. Instead of a cream-based sauce, this one uses eggs and béchamel to help bind a very cheesy filling with the noodles. We also stud the bake with pimentos, which help to cut the richness with a little bit of acidity. You can bake this in a large pan, like we do for the restaurant, but you can also divide it into smaller pans to have more flexibility in your portion sizes. Your call.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Can You Freeze Raw Eggs?
Yes—but there are a few things you should consider first.
