Courtesy of executive chef and partner Michael Ferraro
Delicatessen and macbar, New York City
Sauce:
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
Pasta:
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
Method:
Sauce:
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.
Pasta:
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.
Baking:
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.
