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Zingerman's Mac & Cheese

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Makes: 4 servings adjust
I just got back from visiting my sister in Ann Arbor, MI. I wasn't expecting much from the area but a friend recommended a place called Zingerman's -- which turned out to be a culinary empire. I went to the deli to order a sandwich for my flight and on a whim, got the mac & cheese, too. Thank goodness because it was the most incredible mac & cheese I've ever had. I'll definitely be going back to Michigan, and not just to visit my sister anymore.



  • 1 pound Elbow Macaroni Pasta
  • 1 tablespoon Coarse Sea Salt

Step 1

Bring a large pot of water to a boil. Add 1 to 2 tablespoons salt and the pasta and stir well. Cook for about 13 minutes (if using Martelli) or until the pasta is done. Drain it and set it aside.


  • 2 tablespoons All-Purpose Flour
  • 14 cup Onion, diced
  • 1 bay leaf
  • 2 tablespoons Butter

Step 2

Meanwhile, melt the butter for the sauce in a large heavy-bottomed pot over medium-high heat (be careful not to scorch the butter). Add the onion and bay leaf and sauté until the onion is soft, about 5 minutes. Remove the bay leaf. Add the flour, and cook for a minute or so, stirring constantly.


  • 1 12 cups Whole Milk
  • 14 cup Heavy Cream
  • 1 teaspoon Dijon Mustard
  • 1 pound Raw Milk Cheddar Cheese, shredded

Step 3

Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the cream. Keep the mixture at a gentle simmer (not at a high boil) until it thickens, 2 to 3 minutes. Reduce the heat to medium. Stir in the mustard, cheddar cheese and salt. Simmer for 5 minutes and set aside.

Step 4

Taste and adjust the seasonings if necessary. Remove from heat. Serve each bowl of macaroni. Dig in!
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