My favorite part of San Giorgio Mac and Cheese is the creamy pasta under that lightly golden cheese topping. This baked version uses elbow macaroni, a simple butter-and-flour sauce, and cheddar for a familiar, comforting dinner.

My kids are big fans of mac and cheese, and I love how a warm baking dish brings everyone to the table. A little paprika and a breadcrumb topping are optional, so the basic recipe stays easy to put together.

The most useful details are cooking the pasta just until firm-tender, melting the cheese away from direct heat, and stopping the bake when the sauce is bubbling. A short rest gives you creamy scoops without serving the casserole straight from a scorching dish.

Why This Dish Is Great

• Small elbow macaroni holds the cheese sauce in its curves, giving each bite a little pasta and plenty of creamy flavor.
• A simple roux thickens the milk before the cheese goes in, helping the sauce coat the pasta evenly.
• Dividing the cheddar gives you a creamy middle and a cheesy surface without needing a second type of cheese.
• Paprika and breadcrumbs are optional, so you can make a smooth-topped casserole or add a little extra texture.
• The recipe makes four main-dish servings, and it also works as a smaller side portion alongside chicken or vegetables.

What Is the Best Pasta and Cheese?

San Giorgio elbow macaroni is the starting point for this recipe. Measure eight ounces of dry pasta by weight rather than treating eight fluid ounces as the same amount. Check your package for cooking time because pasta shapes and product varieties can differ.

Cheddar grated from a block usually blends smoothly into the warm sauce. Mild cheddar gives a gentle flavor, while sharp cheddar is more pronounced. Very dry, aged cheese can be harder to melt smoothly. Keep the total at two cups, reserving half a cup for the top before you begin cooking.

Ingredients

• 8 ounces San Giorgio elbow macaroni
• 2 cups shredded cheddar cheese
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika, optional
• 1/4 cup breadcrumbs, optional

Kitchen Equipment You Will Need

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• Large pasta pot
• Colander
• Large saucepan
• Whisk
• Heatproof spatula
• 2-quart baking dish
• Measuring cups and spoons
• Kitchen scale
• Box grater
• Food thermometer
• Oven mitts
• Aluminum foil

How To Make San Giorgio Mac and Cheese

1. Preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish. Measure the ingredients and divide the 2 cups of cheddar into 1 1/2 cups for the sauce and 1/2 cup for topping.
2. Cook the 8 ounces of San Giorgio elbow macaroni according to the package’s al dente directions. The centers should be tender with a little firmness. Drain well without rinsing; avoid cooking until completely soft because the pasta will bake again.
3. In a large saucepan, melt the 1/4 cup unsalted butter over medium heat. Whisk in the 1/4 cup flour and cook for 1-2 minutes, stirring until smooth and lightly golden without browning deeply.
4. Gradually whisk in the 2 cups milk, starting with a small amount to loosen the roux. Cook over medium heat for about 5-7 minutes, stirring until smooth and thick enough to lightly coat a spoon. Let it reach a gentle simmer, then remove from the heat.
5. Stir in the reserved 1 1/2 cups cheddar in small handfuls until melted and smooth. Add the 1/2 teaspoon salt, 1/4 teaspoon pepper, and optional 1/4 teaspoon paprika. Do not boil the sauce after adding the cheese.
6. Fold the drained macaroni into the cheese sauce until every piece is coated. Stir gently, loosening any clumps of pasta without crushing the elbows.
7. Transfer the mixture to the prepared baking dish and spread evenly. Scatter the remaining 1/2 cup cheddar over the surface.
8. If using breadcrumbs, sprinkle the full 1/4 cup evenly over the cheese. Keep the topping in a thin layer so it can color evenly.
9. Bake for 25-30 minutes, until the sauce bubbles at the edges, the top is lightly golden, and the center reaches 165°F. Check early if your baking dish is wide and shallow; loosely cover with foil if the topping colors too quickly.
10. Remove from the oven and rest for 5 minutes before scooping and serving warm. Allow about 15 minutes for preparation, 50 minutes for stovetop cooking and baking, and 5 minutes to rest.

Notes

• Measure everything before starting the sauce. Once the milk goes in, steady stirring helps prevent a thick layer from sticking to the pan.
• Drain the pasta thoroughly. Water trapped in the elbows can dilute the sauce, while overcooked pasta can break during stirring.
• Whisk the flour into melted butter until no dry patches remain. The short cooking stage removes the raw flour taste without making a dark roux.
• Add milk gradually, especially at first. A smooth thick paste is easier to loosen than a pan full of liquid with flour lumps floating in it.
• Remove the pan from the burner before adding cheese. The sauce’s residual warmth should melt the shreds without harsh boiling.
• Bake only until hot and bubbling. Leaving it in the oven for a very dark crust can dry the pasta and make the cheese oily.
• The total is about 70 minutes including the five-minute rest. You may finish sooner if you cook the pasta and sauce at the same time.

Ingredients You Can Add

• Cooked bacon: scatter a little over the top for a crisp, savory finish; drain it first.
• Diced cooked ham: fold in a modest amount so the sauce can still coat the pasta generously.
• Broccoli: cook until just tender and drain thoroughly before mixing it into the macaroni.
• Sautéed onions: let them soften and release their moisture before adding them to the sauce.
• Spinach and artichokes: squeeze cooked spinach dry and drain the artichokes to avoid thinning the sauce.
• Cooked lobster: gently fold in small pieces for a richer variation, avoiding extra baking time that could toughen them.

What To Serve With San Giorgio Mac and Cheese

Serve it in warm bowls as a main meal with a crisp green salad or steamed vegetables. Broccoli, peas, and green beans all bring a fresh contrast to the rich cheese sauce. Keep side dishes simple when the macaroni is the center of dinner.

For a heartier plate, spoon a smaller portion beside my Lee’s Famous Recipe Chicken. Grilled chicken or fish also works well. Let the casserole rest while you arrange the other food so it is easier to scoop.

A little chopped parsley or chives makes a fresh finishing touch. If you are planning another pasta dinner for later in the week, my San Giorgio lasagna uses a different baked-pasta method and a tomato-based filling.

Variations and Swaps

• Cheese blend: replace part of the cheddar with Monterey Jack or Gruyère, keeping two cups total and the same sauce-and-topping division.
• No breadcrumbs: leave off the optional crumbs for a softer cheese topping. The baking temperature stays the same.
• Smoky note: choose smoked paprika for the optional quarter teaspoon if you want a gentle smoky flavor.
• Different short pasta: small shells or similar-size elbows can work. Keep the dry weight the same and follow that pasta’s cooking directions.
• Gluten-free version: use gluten-free pasta, a flour blend suitable for thickening sauces, and gluten-free crumbs if included. Texture and cooking times may differ.
• Dairy-free version: suitable plant-based butter, unsweetened milk, and melting cheese alternatives change the flavor and texture. Check their cooking guidance before substituting.
• Individual portions: divide among oven-safe dishes with room for bubbling. Start checking earlier because small portions generally heat faster.
• Another baked style: my Mike’s Farm mac and cheese is another option when you want a different creamy casserole. Follow its separate ingredient list and method.

Storage

Portion leftovers into shallow covered containers and refrigerate within 2 hours, or within 1 hour if the room is above 90°F. Keep at 40°F or below and eat within 3-4 days. The casserole can go into the refrigerator while still warm; do not leave the whole baking dish out until it is completely cold.

Reheat a covered portion in the microwave or a 350°F oven until it reaches 165°F in the center. A small splash of milk helps loosen the chilled sauce; stir when practical and check several spots. Freeze well-wrapped portions for up to 2 months for best texture, thaw in the refrigerator, and expect a slightly softer pasta after reheating.

FAQ

Why is my cheese sauce grainy?

Too much heat after the cheese is added is a common cause. Remove the saucepan from the burner first, add the shreds gradually, and stir gently. Strongly aged cheese can also give a less smooth result.

Why is my macaroni dry after baking?

Pasta continues absorbing liquid in the oven. Cooking it fully soft beforehand or extending the bake can leave less sauce. Use the al dente package directions and stop when the casserole is hot and bubbling.

Can I make it ahead?

Yes. Assemble, cool promptly, and refrigerate covered for up to a day before baking. A cold casserole needs additional oven time; heat the center to 165°F and follow your baking dish’s temperature-change guidance.

Can I use pre-shredded cheddar?

Yes, although its coating can make the sauce a little less smooth. Add it in small handfuls away from direct heat and let each handful soften before stirring in more.

What if my sauce has flour lumps?

Whisk thoroughly before adding the cheese. Small lumps may smooth out as the milk heats. Next time, blend the flour completely into the butter and add the first milk in a slow stream.

Do I have to use the optional paprika?

No. The butter, cheddar, salt, and pepper still make a flavorful sauce. Paprika adds a little color and a mild extra note, while the optional crumbs change the surface texture.

Short Description

San Giorgio elbow macaroni is folded into a creamy cheddar sauce, topped with more cheese and optional breadcrumbs, then baked until bubbling and lightly golden.