1-pound elbow pasta, cooked in equal parts chicken stock and water
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 cup cream cheese
4 cups grated sharp yellow cheddar cheese
Salt and pepper
1 cup grated sharp yellow cheddar cheese
1 cup grated sharp white cheddar cheese
1. In a large saucepan, melt the butter. Once melted, add the flour and cook for about 2 minutes (this is called a roux). Slowly whisk in the milk and chicken broth. When the milk begins to steam, whisk in the cream cheese until smooth.
2. Turn off the heat and add the cheddar, stirring until melted and smooth. Pour the sauce over the pasta and stir until thoroughly mixed. Add salt and pepper to taste.
3. Put the macaroni into small, individual fry pans or ramekins. Top each ramekin with the yellow and white grated cheeses, alternating each to create a striped ‘zebra’ pattern.
4. Place the ramekins under a broiler or in a warm oven until the cheese is just melted. (Don’t let it sit too long, or the cheese will run together).