1Start with putting a pot of water with vegetable oil and about 4 teaspoons of salt on high heat until boiling. Meanwhile Heat up a skillet on medium heat with olive oil. Add chopped onions and fry until they get soft. Add ground beef, bacon bits, remaining salt and black pepper. Around this time your water should be boiling. Add macaroni to the water.
2When the ground beef mixture and macaroni is finished cooking drain them. Add milk and cheese to macaroni and cook low heat (important so your milk doesn’t scorch.) until cheese is melted. Then add beef mixture, ketchup, mustard, and pickle juice to the macaroni. Cook on low heat a few extra minutes for it all to be warm and let the flavors blend.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.