San Giorgio Macaroni and Cheese Recipe

Oh, the number of times my mother and I have made this classic Macaroni and cheese recipe—it’s one of those dishes that brings back warm family memories. I still remember the first time I helped her prepare it in our small kitchen on a chilly weekend. It’s rich, creamy, and loaded with cheesy goodness. We always used San Giorgio elbow pasta because it holds that cheese sauce so perfectly. If you’re a fan of comfort food, you can’t go wrong here. Your dinner table will be the happiest place in the house with this on the menu. And for those who like a twist, adding grilled sausage, lobster, or even diced chunks of ham brings a new, exciting idea to the mix.

I’ll let you in on a few tips we’ve picked up. Always make extra and freeze a covered Casserole for weekends or unexpected guests—it can be a real lifesaver. Check your supermarket for ingredients or look online if you’re missing any. Sometimes, I share my batches on Facebook, and gosh, the response is always great. People say it’s the best they’ve had, even better than restaurant food. So, if you want a delicious, easy, and homemade meal that’s a real hit at special occasions, this is one to dive into. Just like my grandmother used to say, “Comfort is found in the little things, like a good bowl of Mac and cheese.

What is San Giorgio Macaroni and Cheese?

San Giorgio macaroni and cheese is a classic Casserole dish that brings together tender elbow pasta, a rich sauce, and layers of cheesy flavor in every bite. This easy recipe is made with a blend of sharp cheddar, mozzarella, and a hint of powder cheese for extra taste. What makes it special is how the flavors combine so well—especially when you bake it until the top is perfectly golden, crispy, and a little bubbly. I usually start by cooking the macaroni al dente, then stir in milk, butter, and a dash of paprika or onion powder to bring out that warm, comforting feel. If you want to try something new, add a touch of garlic or your favorite cheese blend for even more deliciousness. You can find most of the ingredients at any local supermarket or grocery store, and the brand is known for its quality. Whether for a weeknight meal or a weekend treat, it’s a great way to enjoy a bit of homemade goodness.

Ingredients

• 1 pound San Giorgio Elbow Macaroni
• 4 cups shredded sharp cheddar cheese (for bold flavor)
• 2 cups shredded mozzarella cheese (for stretch and creaminess)
• 5 cups whole milk (for a rich and creamy base)
• 1/2 cup unsalted butter (adds richness without extra salt)
• 1/2 cup all-purpose flour (to thicken the cheese sauce)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon paprika (adds subtle smokiness)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Kitchen Equipment Needed

• Large pot – for boiling the elbow macaroni
• Medium saucepan – for making the creamy cheese sauce
• Whisk – to stir the butter, flour, and milk into a smooth sauce
• Baking dish – if you’re planning to bake it for that bubbly, crispy top
• Cheese grater – to shred your cheddar and mozzarella fresh (for the best melt and flavor)
• Measuring cups and spoons – to keep your portions just right
• Wooden spoon or spatula – perfect for stirring the macaroni and folding in the sauce gently

How to Make San Giorgio Macaroni and Cheese?

Here’s how I make it step-by-step, using a mix of personal touches and tried-and-true technique.

Cook the Macaroni

Step 1:

Fill a large pot with 4 quarts of water, add a pinch of salt, and bring it to a boil over medium heat.

Step 2:

Add 1 box of San Giorgio elbow macaroni. Cook for 8–10 minutes, or until soft but firm. Stir occasionally.

Step 3:

Drain in a strainer, cool with ice-cold water, and set aside.

Make the Cheese Sauce

Step 1:

In a medium-sized saucepan, melt 4 tbsp butter over medium heat. Add chopped onion and minced garlic, sauté for 3 minutes.

Step 2:

Whisk in 2 tbsp all-purpose flour. Cook for 1 minute to create a smooth coating.

Step 3:

Gradually pour in 2 cups milk and 1 cup cream, whisking slowly. Simmer 5–7 minutes until it thickens.

Step 4:

Remove from heat, stir in 2 cups shredded cheddar, 1 cup mozzarella, and ½ cup sharp cheddar. Mix until melted, smooth, and creamy.

Step 5:

Add seasoning: salt, black pepper, paprika, onion powder, garlic powder, and a bit of nutmeg to taste.

Combine Pasta and Sauce

Return cooked pasta to the pot. Mix it with the cheese sauce, ensuring an even coating over every piece of macaroni.

Optional: Bake for a Golden Topping

Step 1:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.

Step 2:

Pour the mixture into the dish, spread evenly. For a crispy topping, mix 1 cup breadcrumbs with 2 tbsp melted butter. Sprinkle over the top with more shredded cheddar and mozzarella.

Step 3:

Bake for 25–30 minutes, or until golden, bubbling, and slightly crispy. Let stand a few minutes before serving.

 Tips from My Kitchen

• Use freshly shredded cheese for a smoother melt.
• Don’t skip the seasoning—the garlic, paprika, and nutmeg give it serious depth.
• The baking is optional, but that golden topping? Totally worth it.

With the perfect balance of cheese, cream, and pasta, this dish is bound to be a crowd-pleaser. Just follow the instructions, and you’ll have a warm, cheesy classic that feels like home in every bite.

Some Tips!

To make your San Giorgio Macaroni and Cheese even more delicious, here are a few key tricks I swear by:

• Cook pasta al dente – it stays tender and holds its texture during baking.
• Use freshly-grated cheese and stir the sauce while cooking to avoid a lumpy mess.
• Add a pinch of nutmeg – it adds subtle depth and really enhances the flavor.
• Sprinkle breadcrumbs mixed with butter on top for a crispy, golden finish.
• Try a mix of different cheeses for a more complex, rich taste.

Just a few tweaks, and you’ll get the perfect balance of creamy and crunchy in every bite.

How to Store Leftovers?

To store your San Giorgio Macaroni and Cheese and enjoy it again, let it cool, then wrap the casserole tightly or place the leftovers in a sealed, airtight container. Keep it in the fridge for up to 3 days—though for best results, eat it within 48 hours. You can also freeze it for up to 2 months, just make sure it’s properly wrapped. To reheat, use the microwave or oven: if using the microwave, add a splash of milk, cover, and heat until warm; if using the oven, cover with foil and warm at 350°F until heated through. It refrigerated well and it’ll still taste fresh when ready to eat. I simply love how easy it is to bring your mac back to life with just a little care!

What to Eat with this San Giorgio Macaroni and Cheese?

When I serve San Giorgio Macaroni and Cheese, I love pairing it with sides that highlight its creamy, golden richness while offering a balance of flavors and textures. A crisp green salad or a side of steamed veggies adds freshness and keeps the meal light and colorful. For a heartier option, grilled chicken, BBQ wings, or a slice of meatloaf all complement the cheesy pasta beautifully and turn it into a comforting main course.

For a Southern-inspired spread, I often reach for Golden Corral Rolls—they’re soft, buttery, and perfect for scooping up any cheesy goodness left on the plate. Or, if I want to go with something a little more rustic and crumbly, White Lily Cornbread adds a slightly sweet, golden crunch that contrasts perfectly with the creamy pasta.

On colder days, a warm cup of tomato soup beside your mac and cheese makes everything feel cozy and satisfying. And to round out the meal? A glass of sweet tea from Corral or even a light, fruity cocktail ties everything together with a refreshing finish. Whether it’s for a casual lunch or a homestyle dinner, this combo never fails to please.

FAQ

Can I Use Pre-Shredded Cheese?

Yes, you can use pre-shredded cheese, but shredding your own gives a smoother sauce, as packaged cheese often contains anti-caking agents that can affect the result.

Can You Make It Without Baking?

Yes, you can skip the baking step and simply serve the macaroni and cheese straight from the stovetop if you prefer—bake is totally optional!

What Can I Do to Make San Giorgio Macaroni and Cheese Healthier?

To make a lighter version, use low-fat milk, less cheese, and add vegetables like spinach or broccoli to increase the nutritional value—you can also toss in more greens for a tasty boost.

Can I Keep San Giorgio Mac and Cheese in the Freezer?

Yes, you can freeze San Giorgio macaroni and cheese for up to 1 month, and it still holds its rich cheese taste when you reheat it.

Conclusion

If you enjoyed this San Giorgio Macaroni and Cheese recipe, it’s because it’s easy-to-follow, cheesy, and full of comfort—perfect for family, friends, and cozy dinners. Whether you’re cooking for a crowd or just yourself, this tasty, rich casserole is a must-try that brings back warm memories. Follow the simple steps, share the goodness, and if you loved it, subscribe to my blog for more delicious ideas to create and enjoy!

San Giorgio Macaroni and Cheese Recipe

Recipe by Emily HarperCourse: SIDESCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

500

kcal

Total time

45

minutes

A creamy, cheesy San Giorgio macaroni and cheese casserole made with sharp cheddar, mozzarella, and a golden baked top—perfect for cozy, homemade comfort.

Ingredients

• 1 pound San Giorgio Elbow Macaroni

• 4 cups shredded sharp cheddar cheese (for bold flavor)

• 2 cups shredded mozzarella cheese (for stretch and creaminess)

• 5 cups whole milk (for a rich and creamy base)

• 1/2 cup unsalted butter (adds richness without extra salt)

• 1/2 cup all-purpose flour (to thicken the cheese sauce)

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon paprika (adds subtle smokiness)

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

Directions

• Cook the Macaroni
• Fill a large pot with 4 quarts of water, add a pinch of salt, and bring it to a boil over medium heat.
• Add 1 box of San Giorgio elbow macaroni. Cook for 8–10 minutes, or until soft but firm. Stir occasionally.
• Drain in a strainer, cool with ice-cold water, and set aside.
• Make the Cheese Sauce
• In a medium-sized saucepan, melt 4 tbsp butter over medium heat. Add chopped onion and minced garlic, sauté for 3 minutes.
• Whisk in 2 tbsp all-purpose flour. Cook for 1 minute to create a smooth coating.
• Gradually pour in 2 cups milk and 1 cup cream, whisking slowly. Simmer 5–7 minutes until it thickens.
• Remove from heat, stir in 2 cups shredded cheddar, 1 cup mozzarella, and ½ cup sharp cheddar. Mix until melted, smooth, and creamy.
• Add seasoning: salt, black pepper, paprika, onion powder, garlic powder, and a bit of nutmeg to taste.
• Combine Pasta and Sauce
• Return cooked pasta to the pot. Mix it with the cheese sauce, ensuring an even coating over every piece of macaroni.
• Optional: Bake for a Golden Topping
• Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
• Pour the mixture into the dish, spread evenly. For a crispy topping, mix 1 cup breadcrumbs with 2 tbsp melted butter. Sprinkle over the top with more shredded cheddar and mozzarella.
• Bake for 25–30 minutes, or until golden, bubbling, and slightly crispy. Let stand a few minutes before serving.

Notes

• Use freshly shredded cheese for a smoother melt.
• Don’t skip the seasoning—the garlic, paprika, and nutmeg give it serious depth.
• The baking is optional, but that golden topping? Totally worth it.