Nice and easy, nice and cheesy! This stovetop macaroni and cheese comes together in 20 minutes and is the best, most comforting meal to make on a weeknight! A few dollops of our Artisan Ingredients Basil Pesto really takes this mac and cheese to the next level!  


Makes 6 servings 1x 2x 4x
  • 1 lb. short pasta, such as elbow macaroni cooked to al dente
  • 6 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2.5 cups whole milk at room temperature
  • Salt and pepper to taste
  • 2.5 cups shredded mozzarella cheese
  • 6 tablespoons Artisan Ingredients® Basil Pesto


  1. Melt the butter in a large pot over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Cook the flour and butter mixture until golden brown and fragrant, about 2-3 minutes. 
  2. Slowly pour in the room temperature milk and increase the heat slightly. Season with salt and pepper and whisk until the sauce is thickened, about 2 minutes. Fold in the cheese until melted and add 4 tablespoons of the pesto. 
  3. Lastly, add the pasta and remaining 2 tablespoons of pesto, stir to combine and season with additional salt and pepper to taste before serving. 
  4. Enjoy!