Recipe: Classic Mac From Chef Michael Ferraro

March 25, 2014 Updated: July 18, 2015

Courtesy of executive chef and partner Michael Ferraro
Delicatessen and macbar, New York City

¼ cup all-purpose flour
¼ cup butter
1 quart whole milk
3/4 cup American cheese
1 cup yellow cheddar
1 cup white cheddar
Salt & pepper to taste

1 pound elbow macaroni
6 quarts water
2 tablespoons salt

For baking:
1/2 cup white cheddar
1 cup yellow cheddar
3/4 cup emmentaler 
Fresh chives, to taste

Combine flour with milk in a sauce pot and cook for 5 minutes over medium heat while whisking.
Add milk, bring to a simmer while whisking, and cook over low heat for 10 minutes.
Slowly add cheeses while whisking.
Season to taste with salt and black pepper. 

Bring a pot of water to a boil and add salt.
Add elbow macaroni and cook until al dente, roughly 8–12 minutes. 
Drain pasta and save.

In a large bowl, mix together the cooked pasta and cheese sauce. 
Place in a baking pan and cover top with the grated yellow cheddar, white cheddar, and emmentaler.
Bake at 375 F until the top is browned, about 30 minutes.
Finish by adding fresh chives as garnish.