San Giorgio Macaroni And Cheese Casserole Recipe
This San Giorgio Macaroni And Cheese Casserole Recipe creates the ultimate comfort food experience.
Equipment
- Large pot for boiling pasta
- 9x13-inch baking dish
- Medium saucepan for cheese sauce
- Whisk for smooth mixing
- Measuring cups and spoons
- Colander for draining pasta
Ingredients
- 1 pound San Giorgio elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 cup cream cheese softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs for topping
Instructions
- Preheat oven to 375°F degrees.
- Cook San Giorgio macaroni according to package directions.
- Drain pasta and set aside completely.
- Melt butter in medium saucepan over heat.
- Whisk flour into melted butter until smooth.
- Gradually add milk while whisking constantly together.
- Cook sauce until thickened, about five minutes.
- Remove from heat and add cream cheese.
- Stir in cheddar and mozzarella cheeses completely.
- Season with salt, pepper, and paprika evenly.
- Combine cooked macaroni with prepared cheese sauce.
- Transfer mixture to greased baking dish carefully.
- Sprinkle breadcrumbs evenly over the top surface.
- Bake for 25 minutes until golden brown.
- Let cool for 5 minutes before serving.
Notes
- This prevents lumps and creates smoother sauce consistency.
- Slightly underdone macaroni prevents mushy texture after baking.
- Pre-shredded cheese contains anti-caking agents that affect melting quality.
- This technique prevents flour lumps in your cheese sauce.
- Allow the casserole to cool briefly before serving for better slicing.