On November 25, the New York Times published an article about the quintessential American dish, Macaroni and Cheese. Featured in the article is the Macaroni and Three Peppercorn recipe made by Zingerman’s Roadhouse. Check out the article, then enjoy the recipe included below:

This is an easy-to-prepare and very tasty macaroni and cheese dish. The creaminess of the goat cheese is set off beautifully by the spiciness of the peppercorns. I like the diversity of peppercorns in color and in flavor. The quality of the macaroni you use is critical to the quality of the dish. Industrially-made pasta never has the full flavor or sturdy texture that you get in a well-made artisanal offering. You really can taste the difference and as a result I really recommend using the macaroni from the Martelli family in Tuscany. At Zingerman’s Roadhouse, we serve this dish with a slice of the Creamery’s Aged Chelsea goat cheese, breaded and pan fried, atop a bowl of this peppery, creamy macaroni—giving the dish an enjoyable contrast of textures and flavors.

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.