When it comes to comfort food one of the first things that come to my mind is homemade macaroni and cheese. When I was growing up, my grandmother and mother made it all of the time. They would sometimes make it the classic way and at other times, they would toss in other ingredients like lobster or bacon to give it a whole new twist. One of the ways that my grandmother used to make it was with pieces of grilled sausage tossed in. Oh my gosh, it was so good!
Today’s recipe is for your classic-style homemade macaroni and cheese. This recipe can be found on the package of San Giorgio elbow macaroni’s. When we want just the classic, this is indeed the recipe that we use. We will sometimes make two or three batches at time and freeze Macaroni and Cheese. When freezing it, it’s important to freeze it the right way. It’s always nice to have a few extra meals stashed away in the freezer for another time.
San Giorgio Macaroni and Cheese Recipe – Makes 8 Servings
This recipe is courtesy of San Giorgio.
- 1 pkg. (1 lb. box) San Giorgio Elbows, uncooked
- 1/2 cup butter or margarine
- 1/2 cup all-purpose flour
- salt and ground black pepper to taste
- 5 cups of milk (I use whole milk)
- 4 cups (16 oz.) shredded cheddar cheese
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions, drain away the water; set aside.
- In a large saucepan over medium heat, melt the butter. Blend in the all-purpose flour, salt and ground black pepper; gradually stir in the milk. Stir the mixture constantly until the sauce begins to thicken and mixture begins to boil. Slowly add in the cheese, stir until all of the cheese has melted.
- In a 3 quart casserole dish, stir together the cooked pasta with the cheese sauce. Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly.
- Note: We like to add a bread crumb topping onto the top of our homemade baked macaroni & cheese. During the last 5-7 minutes of baking time, I remove the casserole and sprinkle a 1/4 to 1/2 cup of seasoned dry bread crumbs on top. I put it back into the oven to finish baking. Remove and let stand 3-5 minutes before serving.
If you love comforting, flavorful dishes like this San Giorgio macaroni and cheese, you’ll definitely enjoy exploring more traditional favorites. For a delicious taste of authentic tamales made with heritage and heart, visit The Tom Tom Tamales, a Chicago staple since 1937.
When it comes to a good homemade macaroni and cheese…how do you like to make it? What kind of additions do you add?
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I love macaroni and cheese and I appreciate that the recipe is on the San Giorgio package. When I was young we used Velveeta cheese. Now i grate my own cheese.
I have never had success in making Macaroni and cheese. This recipe looks easy and we love macaroni and cheese at my house. Thanks for sharing the recipe.
When it comes to comfort food, nothing tops mac & cheese for me. I think I could eat it every day.
We make mac n cheese for Thanksgiving and Christmas dinner. Our mac n cheese looks more orange in color.
Yummy! I Love Macaroni and cheese! My mom always used Velveta Cheese for hers and I loved it. That is how I usually make mine too! Now I have your wonderful recipe with cheddar cheese. Thank you for sharing! This is how I will make my macaroni and cheese next time…