If you’ve been searching for the perfect mac and cheese recipe that delivers restaurant-quality results at home, Dave Poe’s mac and cheese is your answer.
This legendary dish from Dave Poe’s BBQ has won countless hearts with its incredibly creamy texture and triple-cheese goodness. Unlike traditional baked macaroni and cheese, this version uses rigatoni pasta and a luxurious heavy cream base that creates an unforgettably rich and indulgent experience.
Whether you’re planning a family dinner, potluck, or simply craving ultimate comfort food, Dave’s mac and cheese delivers every single time.
What Does Dave Poe’s Mac and Cheese Taste Like?
Dave Poe’s mac and cheese offers an incredibly rich, creamy experience that sets it apart from ordinary macaroni and cheese. The combination of sharp cheddar, mild Monterey Jack, and nutty Parmesan creates a complex, multi-layered cheese flavor that’s both bold and balanced.
The heavy cream sauce envelops each rigatoni tube in silky, luxurious goodness, while the golden-brown cheese crust on top adds a delightful textural contrast.
It’s decadent without being overwhelming, with a subtle sharpness that keeps you coming back for more. This isn’t your boxed mac and cheese – it’s comfort food elevated to an art form.
Dave Poe’s Mac and Cheese Recipe Ingredients
Main Ingredients:
- 1 (16-ounce) package rigatoni pasta
- Salt (for pasta water)
- 1 quart (4 cups) heavy cream
- 1/2 pound shredded cheddar cheese, divided
- 1/2 pound shredded Monterey Jack cheese, divided
- 1/4 pound shredded Parmesan cheese, divided
Kitchen Utensils:
- Large pot for boiling pasta
- 9-by-13-inch baking dish
- Large mixing bowl
- Small mixing bowl
- Colander
- Measuring cups
- Cheese grater (if shredding your own)
- Wooden spoon or pasta fork
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8-10 servings
How to Make Dave Poe’s Mac and Cheese: Step-by-Step Instructions
Step 1: Prepare Your Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier.
Step 2: Cook the Rigatoni
Fill a large pot with water and add enough salt so it tastes like sea water (about 2-3 tablespoons per gallon). This is crucial for flavoring the pasta. Bring to a boil and cook the rigatoni according to package directions until just al dente. Drain thoroughly but do not rinse – the starch helps the sauce cling to the pasta.
Step 3: Combine Pasta with Cream and Cheese
Immediately transfer the hot, drained rigatoni to a large mixing bowl. The pasta needs to be hot so the cheese melts properly. Add the entire quart of heavy cream, 1 cup of shredded cheddar, 1 cup of shredded Monterey Jack, and 1/2 cup of shredded Parmesan. Toss everything together thoroughly until the cheese begins to melt and coat the pasta.
Step 4: Transfer to Baking Dish
Pour the creamy pasta mixture into your prepared 9-by-13-inch baking dish, spreading it evenly.
Step 5: Add the Cheese Topping
In a small bowl, combine the remaining cheddar and Monterey Jack cheeses. Sprinkle this mixture evenly over the top of the pasta. Then sprinkle the remaining Parmesan cheese over everything for that golden, crispy top layer.
Step 6: Bake to Perfection
Place the dish in your preheated 350°F oven and bake for 30 minutes, or until the sauce is bubbling around the edges and the cheese on top is lightly browned and golden.
Let it rest for 5 minutes before serving.
Customization and Pairing Ideas for Dave’s Mac and Cheese
1. BBQ Smoked Meat Addition
Since this recipe comes from Dave Poe’s BBQ, it pairs beautifully with smoked meats. Fold in chopped brisket, pulled pork, or smoked chicken to create a complete one-dish meal. The smoky flavors complement the creamy cheese sauce perfectly.
2. Spicy Jalapeño Variation
Add diced jalapeños (fresh or pickled) to the cheese mixture before baking for a spicy kick. You can also mix in a teaspoon of cayenne pepper or hot sauce to the cream for extra heat that balances the richness.
3. Lobster Mac and Cheese Upgrade
Transform Dave Poe’s mac and cheese into an elegant entrée by folding in chunks of cooked lobster meat or lump crab. This luxurious twist makes it perfect for special occasions or date nights.
4. Truffle Mac Enhancement
Drizzle truffle oil over the finished dish or mix truffle butter into the cream for an earthy, sophisticated flavor. Top with crispy panko breadcrumbs mixed with herbs for added texture.
5. Vegetable-Loaded Version
Incorporate roasted vegetables like broccoli, cauliflower, or butternut squash into the pasta mixture. This adds nutritional value, color, and extra flavor dimensions while maintaining the creamy comfort food appeal.
6. Perfect BBQ Plate Pairing
Serve Dave’s mac and cheese alongside classic BBQ sides like coleslaw, baked beans, cornbread, and pickles. The creamy, rich mac and cheese balances perfectly with tangy, vinegar-based slaws and smoky beans.
7. Bacon and Herb Topping
Before baking, sprinkle crumbled crispy bacon and fresh herbs like thyme or chives over the cheese topping. This adds a smoky, savory element and beautiful presentation that makes the dish restaurant-worthy.
Essential Tips for Perfect Dave Poe’s Mac and Cheese
1. Salt Your Pasta Water Generously
The instruction to make your pasta water taste like sea water isn’t an exaggeration. Properly salted pasta is the foundation of flavorful mac and cheese. Under-salted pasta will make the entire dish taste flat, no matter how much cheese you use. This is your only opportunity to season the pasta itself.
2. Use Freshly Shredded Cheese
While pre-shredded cheese is convenient, it contains anti-caking agents that prevent smooth melting. Shredding your own cheddar, Monterey Jack, and Parmesan from blocks takes just a few extra minutes but results in a creamier, silkier sauce that’s worth the effort.
3. Don’t Overcook the Pasta
Cook your rigatoni just until al dente (firm to the bite) because it will continue cooking in the oven. Overcooked pasta becomes mushy in the cream sauce and won’t hold up to baking. Check the pasta a minute or two before the package directions suggest.
4. Work Quickly After Draining
Add the cream and cheese immediately after draining the pasta while it’s still piping hot. The residual heat helps melt the cheese and creates that creamy, cohesive mixture. If the pasta cools down, the cheese won’t incorporate as smoothly.
5. Make It Ahead for Easy Entertaining
Dave Poe’s mac and cheese is perfect for meal prep and entertaining because you can assemble it completely up to 2 days ahead. Cover tightly with plastic wrap or foil and refrigerate. When ready to serve, add 5-10 extra minutes to the baking time if cooking from cold.
6. Let It Rest Before Serving
After removing from the oven, let the mac and cheese rest for 5 minutes. This allows the sauce to thicken slightly and makes serving cleaner portions much easier. The dish will be extremely hot and bubbly, so this resting period also prevents burns.
Storage and Reheating Guidance
Store leftover Dave Poe’s mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of cream or milk to restore creaminess. For larger portions, reheat covered in a 350°F oven for 15-20 minutes.
Dave Poe’s Mac and Cheese Recipe
Ingredients
- 1 16-ounce package rigatoni pasta
- Salt for pasta water
- 1 quart 4 cups heavy cream
- 1/2 pound shredded cheddar cheese divided
- 1/2 pound shredded Monterey Jack cheese divided
- 1/4 pound shredded Parmesan cheese divided
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier.
- Fill a large pot with water and add enough salt so it tastes like sea water (about 2-3 tablespoons per gallon). This is crucial for flavoring the pasta. Bring to a boil and cook the rigatoni according to package directions until just al dente. Drain thoroughly but do not rinse – the starch helps the sauce cling to the pasta.
- Immediately transfer the hot, drained rigatoni to a large mixing bowl. The pasta needs to be hot so the cheese melts properly. Add the entire quart of heavy cream, 1 cup of shredded cheddar, 1 cup of shredded Monterey Jack, and 1/2 cup of shredded Parmesan. Toss everything together thoroughly until the cheese begins to melt and coat the pasta.
- Pour the creamy pasta mixture into your prepared 9-by-13-inch baking dish, spreading it evenly.
- In a small bowl, combine the remaining cheddar and Monterey Jack cheeses. Sprinkle this mixture evenly over the top of the pasta. Then sprinkle the remaining Parmesan cheese over everything for that golden, crispy top layer.
- Place the dish in your preheated 350°F oven and bake for 30 minutes, or until the sauce is bubbling around the edges and the cheese on top is lightly browned and golden. Let it rest for 5 minutes before serving.
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Notes
Common Queries and FAQs About Dave Poe’s Mac and Cheese
To make things easier, we’ve rounded up the most frequently asked questions about this recipe.
Can I use different pasta shapes instead of rigatoni?
Yes, you can substitute other pasta shapes like penne, shells, cavatappi, or even traditional elbow macaroni. Choose tubular or shaped pasta that can hold the cream sauce well. Avoid delicate pasta like angel hair or spaghetti, as they won’t provide the same hearty texture that makes Dave’s mac and cheese special.
Why does the recipe use rigatoni instead of elbow macaroni?
Rigatoni’s large tubes and ridged exterior hold significantly more creamy cheese sauce than traditional elbow macaroni. The bigger pasta shape creates a more substantial, satisfying bite and provides better texture contrast with the creamy sauce. This is one of the signature elements that makes Dave Poe’s mac and cheese unique.
Can I make this recipe without heavy cream?
While heavy cream is essential to the recipe’s signature richness, you can substitute with half-and-half for a lighter version, though it won’t be as creamy. Whole milk will work in a pinch but may result in a thinner sauce. Avoid using skim or low-fat milk as they won’t provide enough richness or proper consistency.
What’s the best way to shred cheese for this recipe?
Use the large holes on a box grater or the shredding disc on a food processor for best results. Make sure the cheese is cold from the refrigerator – this makes shredding easier and prevents the cheese from clumping. Shred your own cheese rather than buying pre-shredded for superior melting and creaminess.
Can I freeze Dave Poe’s mac and cheese?
Yes, this mac and cheese freezes well for up to 3 months. Assemble the dish completely but don’t bake it. Wrap tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before baking. You may need to add 10-15 extra minutes to the baking time.
Why shouldn’t I rinse the pasta after draining?
Rinsing pasta washes away the surface starch that helps the cream and cheese sauce adhere to the rigatoni. This starch also helps create a cohesive, creamy texture throughout the dish. Always skip rinsing when making any baked pasta dish or pasta with sauce.
How do I prevent the mac and cheese from drying out?
Make sure you’re using the full quart of heavy cream and not overbaking. The sauce should still be slightly loose when it goes into the oven since it will thicken as it bakes. If making ahead, add an extra splash of cream before baking. Cover with foil for the first 20 minutes if the top is browning too quickly.
Can I add breadcrumbs to the topping?
Absolutely! While the traditional Dave Poe’s mac and cheese recipe uses only cheese on top, you can mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese before baking for extra crunch. This creates a delicious textural contrast.
What type of cheddar works best – sharp, mild, or extra sharp?
Sharp cheddar provides the best flavor balance for this recipe. Extra sharp can be too intense when combined with the other cheeses and cream, while mild cheddar may result in a less flavorful dish. Sharp white or yellow cheddar both work perfectly – the color choice is purely aesthetic.
How can I tell when the mac and cheese is done baking?
Look for bubbling sauce around the edges of the baking dish and a lightly golden-brown cheese top. The internal temperature should reach 165°F. If the top is browning too quickly but the center isn’t hot enough, tent with aluminum foil and continue baking.
Can I double this recipe for a crowd?
Yes, you can easily double Dave’s mac and cheese recipe for larger gatherings. Use two 9-by-13-inch baking dishes or one large roasting pan. Keep in mind that larger quantities may require 5-10 additional minutes of baking time to heat through completely.
What makes this recipe different from other baked mac and cheese?
Dave Poe’s mac and cheese uses heavy cream instead of making a traditional béchamel (roux-based) sauce. This creates an ultra-creamy, luxurious texture with less effort. The combination of three different cheeses and rigatoni pasta also sets it apart from standard macaroni and cheese recipes.
Is Dave Poe’s BBQ a real restaurant?
Yes, Dave Poe’s BBQ is a real barbecue restaurant, and this mac and cheese recipe is one of their beloved signature side dishes. The creamy, indulgent recipe has become famous among barbecue lovers and comfort food enthusiasts who want to recreate restaurant-quality mac and cheese at home.
Dave Poe’s mac and cheese recipe is the ultimate comfort food that brings restaurant-quality results straight to your kitchen. With its simple ingredient list, foolproof technique, and incredibly creamy three-cheese combination, this dish proves that the best recipes don’t need to be complicated.
Whether you’re serving it alongside barbecue at your next cookout or as a standalone main course, this macaroni Poe creation will become your go-to recipe. Try it once, and you’ll understand why Dave’s mac and cheese has earned its legendary status!
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