San Giorgio Mac and Cheese Recipe

San Giorgio mac and cheese is a simple way to make pasta into a creamy, comforting meal.

I often found mac and cheese from boxes or other recipes dry and clumpy, with sauce that didn’t stay smooth. I wanted a recipe that was rich, creamy, and worked every time.

This recipe is different from boxed mixes or cooked-out meals. The sauce stays creamy, the pasta holds it well, and every bite feels balanced.

San Giorgio pasta cooks evenly and blends perfectly with cheese. This San Giorgio mac and cheese recipe delivers perfectly creamy results every single time.

Now I’m sharing this favorite recipe with you, along with simple tips I’ve learned over the years. It’s easy, reliable, and made for home kitchens.

What Is San Giorgio Mac and Cheese

San Giorgio Mac and Cheese is a homemade macaroni and cheese dish made using San Giorgio pasta, a well-known American pasta brand.

San Giorgio is a pasta brand that started in 1914. The company makes many pasta shapes. Their elbow and shell shapes work great for mac and cheese.

The brand became popular over 100 years of making quality pasta. They shared family recipes with American cooks. Their “The Right Way to Pasta” campaign taught people authentic Italian methods.

San Giorgio Mac and Cheese Ingredients

Pasta

• San Giorgio Shells (16 oz box) – These San Giorgio medium shells hold the cheese sauce inside each piece. You can use San Giorgio elbow macaroni instead.

Sauce Base

• Butter (3 tablespoons) – Butter creates the base for the sauce and adds rich flavor. Use unsalted butter so you can control the salt level.
• All-Purpose Flour (3 tablespoons) – Flour thickens the cheese sauce so it’s creamy, not runny. You can substitute cornstarch (1.5 tablespoons) if needed.
• Milk (1 cup) – Milk makes the sauce smooth and creamy. Whole milk works best, but 2% milk is a good alternative.
• Pasta Water (½ cup) – The starchy pasta water helps the sauce cling to the pasta. Don’t skip this step.

Seasonings

• Garlic Powder (1 tablespoon) – Adds savory flavor without chunks of garlic. Fresh minced garlic (2 cloves) works as a substitute.
• Onion Powder (1 tablespoon) – Gives sweet and savory notes to the sauce. Dried minced onion (1 teaspoon) can replace it.
• Salt (2 teaspoons) – Enhances all the flavors in the cheese sauce.
• Black Pepper (1 teaspoon) – Adds a touch of spice and depth.
• Paprika (1 teaspoon) – Provides mild smokiness and a warm color. Smoked paprika gives extra flavor.

Cheese

• Cheddar Cheese (1 cup, shredded) – Sharp cheddar gives classic mac and cheese flavor. Use sharp or extra-sharp for the best taste.
• Gruyere Cheese (1 cup, shredded) – Adds a nutty, creamy richness. Swiss cheese works if you don’t have Gruyere.
• Monterey Jack Cheese (1 cup, shredded) – Melts smoothly and balances the other cheeses. Mozzarella is a good substitute.

Essential Kitchen Tools

• Large pot – For boiling pasta
• Colander – Drains cooked shells
• Medium saucepan – Makes cheese sauce
• Whisk – Prevents lumps forming
• Wooden spoon – Stirs everything together
• Measuring cups – Accurate ingredient amounts
• Measuring spoons – Precise seasoning levels
• Cheese grater – Freshly shred cheese
• Large bowl – Holds pasta water reserve

How to Make San Giorgio Mac and Cheese

Step 1 | Cook the Pasta

Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil over high heat.

Add the San Giorgio shells and stir immediately to prevent sticking. Cook according to the package instructions (usually 9 – 11 minutes for al dente).

Before draining, scoop out about 2 cups of pasta water and set it aside. Drain the shells in a colander, but do not rinse – they need the starch to help the sauce stick.

Step 2 | Make the Roux

In a medium saucepan over low heat, melt 3 tablespoons of butter. Once melted, add 3 tablespoons of flour.

Whisk constantly for 2 minutes until the mixture looks like wet sand. This cooks out the raw flour taste.

Step 3 | Add Milk and Pasta Water

Slowly pour 1 cup of milk into the roux, whisking constantly. Continue whisking until the sauce is smooth and thick enough to coat the back of a spoon (3–4 minutes).

Stir in ½ cup of the reserved pasta water to thin the sauce. Add more water if needed to reach a pourable, creamy consistency.

Step 4 | Season the Sauce

Add 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon paprika. Whisk until fully combined.

Let the sauce simmer on low for 2 minutes to blend the flavors.

Step 5 | Add the Cheese

Turn the heat to the lowest setting. Add 1 cup shredded cheddar, stirring until melted. Then add 1 cup shredded Gruyere and stir until smooth.

Finally, add 1 cup shredded Monterey Jack, stirring until fully melted into a creamy sauce.

Step 6 | Combine Pasta and Sauce

Add the drained shells to the cheese sauce (or pour the sauce over the pasta in a bowl). Stir gently until every shell is coated. Add a splash of pasta water if the sauce needs thinning.

Step 7 | Bake and Serve

Transfer to a baking dish, top with extra cheese, and bake at 350°F for 15 minutes for a golden, crispy top.

Serve San Giorgio Mac and Cheese Recipe immediately for the creamiest mac and cheese.

Expert Tips & Tricks

• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Use block cheese for a smoother, creamier texture.
• Keep Heat Low When Adding Cheese: High heat causes cheese proteins to tighten and release oil, making the sauce grainy. Low heat ensures a smooth, silky sauce.
• Let Butter Bubble, Not Brown: Melt butter until foamy and light yellow. Browning changes the classic flavor.
• Reserve Extra Pasta Water: Save more than you think you’ll need. It’s easy to thin the sauce later but hard to thicken without more roux.
• Taste Before Serving: Cheese saltiness varies by brand. Adjust seasoning after mixing the sauce to avoid over-salting.

Pairings and Serving Suggestions

San Giorgio mac and cheese is perfect for a beautiful presentation on the table. Serve this creamy dish in shallow bowls that showcase the golden cheese sauce coating each shell.

A sprinkle of fresh black pepper or paprika on top adds visual appeal and hints at the flavors inside. The rich, warm colors make this comfort food look as delicious as it tastes.

Serving Ideas:

1. With a Fresh Green Salad – Crisp lettuce and vinaigrette balance the richness beautifully. Choose something tangy to cut through the cheese.
2. Alongside Roasted Vegetables – Broccoli, Brussels sprouts, or roasted asparagus add nutrition and color. Their slight bitterness complements creamy cheese perfectly.
3. With Grilled Chicken – Sliced grilled chicken breast adds lean protein. It transforms mac and cheese into a complete main course meal.
4. Paired with Garlic Bread – Toasted bread for dipping into extra sauce is always welcome. Butter and garlic complement the cheese flavors nicely.
5. Next to Crispy Bacon – Crumbled bacon bits scattered on top add smokiness. This creates a more sophisticated flavor profile.

Storage, Reheating, and Make-Ahead Tips

• Refrigerator Storage: Keep leftovers in a closed container for up to 4 days.
• Freezing Instructions: Freeze in an airtight container for 1 month. Thaw in the fridge before reheating.
• Reheating Without Drying Out: Add a splash of milk when you reheat it. Warm it on the stove over low heat, stirring often.

San Giorgio Mac and Cheese Recipe FAQs

1. What do people mean when they search “San Giorgio mac and cheese”?

People are looking for a homemade recipe using that specific brand’s pasta. They want the familiar quality of San Giorgio noodles in a from-scratch, creamy cheese sauce, not a boxed mix.

This search shows a desire for an easy, reliable version of the classic comfort food.

2. Why is this recipe popular for homemade mac and cheese?

It is popular because it works every time. The method of making a simple sauce with butter, flour, and milk (a roux) creates a perfect base for the cheese to melt into.

Using three different cheeses gives a great flavor. Saving the pasta water makes it extra creamy.

3. What type of cheese works best for San Giorgio mac and cheese?

Cheeses that melt well are the best choice. This recipe uses a mix of cheddar for sharpness, Gruyere for richness, and Monterey Jack for creaminess.

You can use other good melting cheeses like Colby, Fontina, or mild Gouda. Avoid pre-shredded cheese for the smoothest sauce.

4. Can I use a different shape of San Giorgio pasta?

Yes, absolutely. Any short pasta shape from San Giorgio will work well. Try their elbows, rotini, or cavatappi.

The important thing is to use a shape that can hold the creamy cheese sauce in its curves and tubes.

5. Why did my cheese sauce turn out grainy?

Grainy sauce usually happens if the heat is too high when adding the cheese. Cheese can separate if it gets too hot. Always remove the sauce from the heat before stirring in the shredded cheese. Also, pre-shredded cheese has anti-caking agents that can cause graininess.

6. Can I add protein to this mac and cheese?

You can easily add cooked protein. Stir in diced, cooked ham or bacon after mixing the sauce and pasta. For chicken, add shredded, cooked chicken breast. For a simpler option, a can of drained tuna works well too.

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San Giorgio Mac and Cheese Recipe

Yield: 6 people

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

San Giorgio mac and cheese recipe made creamy and rich in just 50 minutes using shells, three cheeses, and a smooth homemade sauce.

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Ingredients

Sauce Base

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• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk (or 2%)
• ½ cup reserved pasta water

Seasonings

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• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika (smoked or regular)

Cheese

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• 1 cup sharp cheddar cheese, freshly shredded
• 1 cup Gruyere cheese, freshly shredded
• 1 cup Monterey Jack cheese, freshly shredded

Optional for Baking

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• ½ cup extra shredded cheese (for topping)

Instructions

1. Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil over high heat. Add the San Giorgio shells and stir immediately to prevent sticking. Cook according to the package instructions (usually 9–11 minutes for al dente). Before draining, scoop out about 2 cups of pasta water and set it aside. Drain the shells in a colander, but do not rinse—they need the starch to help the sauce stick.
2. In a medium saucepan over low heat, melt 3 tablespoons of butter. Once melted, add 3 tablespoons of flour. Whisk constantly for 2 minutes until the mixture looks like wet sand. This cooks out the raw flour taste.
3. Slowly pour 1 cup of milk into the roux, whisking constantly. Continue whisking until the sauce is smooth and thick enough to coat the back of a spoon (3–4 minutes). Stir in ½ cup of the reserved pasta water to thin the sauce. Add more water if needed to reach a pourable, creamy consistency.
4. Add 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon paprika. Whisk until fully combined. Let the sauce simmer on low for 2 minutes to blend the flavors.
5. Turn the heat to the lowest setting. Add 1 cup shredded cheddar, stirring until melted. Then add 1 cup shredded Gruyere and stir until smooth. Finally, add 1 cup shredded Monterey Jack, stirring until fully melted into a creamy sauce.
6. Add the drained shells to the cheese sauce (or pour the sauce over the pasta in a bowl). Stir gently until every shell is coated. Add a splash of pasta water if the sauce needs thinning.
7. Transfer to a baking dish, top with extra cheese, and bake at 350°F for 15 minutes for a golden, crispy top. Serve immediately for the creamiest mac and cheese.

Nutrition Information:

Serving Size: (Per Serving)
Amount Per Serving: Calories: 520Total Fat: 28gSaturated Fat: 17gCholesterol: 85mgSodium: 980mgCarbohydrates: 42gFiber: 2gSugar: 6gProtein: 23g

This San Giorgio mac and cheese recipe is one of my favorite comfort meals. It’s creamy, warm, and always turns out great.

I hope you try this homemade version and see how simple it is to make. You can use different cheeses or add your favorite extras if you like.