LISTEN TO THE PODCASTIt's been a staple of American cuisine for about a century, the blue-boxed, ready-to-eat Macaroni and Cheese dinner. Nothing wrong with it (especially since Kraft stopped using artificial colors and flavors.) But in these days of experimentation, there's so much more you can do with a classic like Mac N' Cheese. Chef Michael Ferraro had that same thought, and opened and restaurant around it! He stopped by Tonia's Kitchen to talk about some of the many menu items at his restaurant, Delicatessen and Mac Bar in Soho, New York City.
Chef
Michael told Tonia about one item in particular, the Reuben Mac N'
Cheese, based of a classic Reuben deli sandwich. He takes a blend of
various gourmet cheeses, combines that with house-braised corned beef,
sauerkraut, chunks of rye bread and croutons seasoned with Thousand
Island Dressing. Are you hungry yet? Find out more at Chef Michael's
website here
