In the Triangle area, Ashley Christensen is a household name. She owns various restaurants in the Raleigh area, each with their own flair: the southern yet proper Beasley's Chicken and Honey, the classic Death and Taxes, The Bridge Club for big events, Chuck's for an amazing burger, Joule for a morning start and Fox Liquor Bar for a nightcap. Yet, one restaurant is a bit different from the rest, and one recipe of this one restaurant is perhaps the most sought after in North Carolina.

Poole's Diner has a quirky yet classic feel. The dishes are of the farm-to-table type, with the menu right on the wall on a chalkboard. Poole's even won a James Beard Award, but when you mention Poole's to anyone who's dined there before, they tell you one thing, try the mac n' cheese.

The macaroni au gratin is pretty much the centerfold to what makes Poole's so amazing.

Ashley Christensen told

Garden&Gun Magazine it was one of the first dishes she imagined for the restaurant, and they've sold almost 15,000 orders.

Pictures of people enjoying their own taste of this amazing mac n' cheese pretty much dominate every Yelp and Facebook post.

Of course, macaroni au gratin is just a fancy word for 'mac n' cheese' but this mac n' cheese is obviously not your run of the mill mac...it's made to order with al dente elbow pasta, reduced cream, and three types of cheese.

It's so in demand there's even a designated mac n cheese station with its very own mac n cheese cook.

Throughout the night, the cook tirelessly perfects the blending of three cheeses. It's then moved to the broiler to be brûléed which creates the crunchy top and creamy, delicious interior.

At this point I'm convinced there needs to be an individual 'macaroni au gratin' option for images on Yelp because of just how many there are.

While more than just mac n' cheese, the macaroni au gratin is phenomenal. If the pictures haven't convinced you, I don't know what else to say at this point.

While of course you could understandably live on macaroni au gratin...there are plenty of other options to try here, or add on with your mac order.

Like fresh soft shell crab over sunburst tomato (seasonal).

Or a sinfully healthy option of marinated avocados, honeycrisp apples, topped with radishes, almonds, and buttermilk bleu cheese. Really, props to whoever comes up with this amazing menu.

While the menu frequently changes at Poole's to highlight seasonal ingredients and culinary creativity, you can always bet on one thing to stay the same - the macaroni au gratin.

As of now, I think I could live on Poole's macaroni au gratin forever and never look back. I must go get a bowl now! If you want to learn more behind what goes into the macaroni au gratin and also interviews with Ashley Christensen herself - read this great article by Garden&Gun.

Have you been to Poole's before, what did you think?

If you're looking for another culinary adventure in North Carolina, how about trying a shrimpburger?