Mac and Cheese

A simple, satisfying favorite.

Why You'll Love This Recipe

• Velvety three-cheese sauce that never gets gritty.
• 25 minutes from scratch.
• Better than any box.
• Crowd-pleaser for kids and adults.
• Versatile base for upgrades (lobster, bacon, jalapeño).

Ingredient Notes

• Sharp cheddar for flavor, Gruyère for melt, cream cheese for silk.
• Dijon and nutmeg are flavor amplifiers — you won't taste them directly.
• Whole milk + cream gives the right richness.

Ingredient Substitutions

• Monterey Jack or fontina in place of Gruyère.
• Half-and-half for the cream.
• Gluten-free flour and pasta swap directly.

Equipment Needed

• Large pasta pot
• Large saucepan
• Whisk
• Box grater

Prep Tips

• Grate cheese first so it's ready to add fast.
• Pre-warm milk in the microwave 90 seconds.

Instructions

1. 1

   Gather and prep: 12 oz pasta, 2 tbsp butter, 1 cup flour, 1 cup milk, 1 cup shredded cheese, 1 tsp salt, 1/2 tsp black pepper. shred the cheese before you start cooking.

2. 2

   Cook pasta.

3. 3

   Melt butter, whisk in flour 1 min.

4. 4

   Whisk in milk, simmer until thick.

5. 5

   Add cheese, fold in pasta.

Artsi Pro Tips

• Grate cheese yourself — pre-shredded has anti-caking that won't melt smoothly.
• Warm the milk before adding to the roux to prevent lumps.
• Add cheese off direct heat in handfuls so it melts without breaking.

Common Mistakes

• Pre-shredded cheese — grainy sauce.
• Cold milk — lumpy roux.
• Boiling after cheese — sauce breaks.

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