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The Cook Book

Mac & Cheese

Revive the good old Mac & Cheese for you and your kids

Total time
45 mins

Recipe by:

Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.

INGREDIENTS - 4 servings
  • 1 Package penne pasta or Pappardelle or similar pasta
  • 2 Tablespoons all-purpose flour
  • 1 Cup whole milk
  • 14 lb aged cheddar cheese
  • 14 lb cheddar cheese
  • 14 lb Gruyere cheese
  • 12 Teaspoon sea salt
  • 12 Teaspoon black pepper ground
  • 2 Tablespoons unsalted butter
  • Preheat oven to 350 degrees.
  • In a bowl, combine all of the grated cheese and set aside.
  • Bring a large pot of water to a boil over high heat. Generously salt the boiling water. Cook the pasta, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta into a 9”x12” baking dish.
  • Meanwhile, in a small saucepan over medium heat, melt the butter and once melted, add the flour. Cook flour and butter approximately 2 mintues or until the mixture turns a brown-chestnut color, being sure not to burn the butter mixture
  • Add milk, half of the grated cheese mixture, salt and pepper and continue stirring until the sauce thickens, approximately 5-7 minutes
  • Pour the cheese sauce over the past and stir to combine. Spread the pasta evenly in the pan and top with the remaining grated cheese.
  • Bake for 25-35 minutes or until cheese is bubbly and just beginning to brown. Remove from oven and allow pasta to cool for 5-10 minutes before serving.

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