San Giorgio Mac And Cheese Recipe: One-Pot Creamy Indulgence

There’s a reason this one-pot mac and cheese has become my go-to for comfort food nights. The creamy sauce comes together while the pasta cooks, creating a dish that’s rich, velvety, and utterly satisfying.

Using San Giorgio pasta ensures the perfect al dente texture every time. The one-pot method means less cleanup and more flavor, as the starch from the pasta thickens the sauce naturally.

What you get is a mac and cheese that’s creamy without being heavy, with a sauce that clings to every noodle. It’s the kind of dish that feels indulgent but is surprisingly simple to make.

Ready in about 30 minutes, this recipe proves that homemade can be just as convenient as the boxed version. The result is always worth the minimal effort.

Ingredients for San Giorgio Mac and Cheese

San Giorgio pasta and a handful of pantry staples create this velvety one-pot dish.

The pasta is non-negotiable here. San Giorgio holds its shape perfectly in one-pot cooking, but any high-quality elbow macaroni works in a pinch. For the cheese, block cheddar melts smoother than pre-shredded (that anti-caking stuff ruins the texture). I grab my cheddar from Whole Foods—they have a great sharp white cheddar that’s ideal for this. The Parmesan? Freshly grated or don’t bother.

Need to swap something? Half-and-half works if you’re out of whole milk (just add a splash of water to thin). No sharp cheddar? Monterey Jack or Colby melt beautifully. The mustard is subtle but important—yellow mustard at half the amount if you don’t have Dijon. For extra richness, a pinch of nutmeg (about 1/8 tsp) takes this to the next level.

Leftovers keep well, but the pasta soaks up sauce over time. Stir in a splash of milk when reheating to bring it back to life. Best eaten within 3 days, though it freezes for 1 month if needed. Always undercook the pasta slightly—it’ll finish in the sauce.

Step-by-Step Instructions for San Giorgio Mac And Cheese

Here is the one-pot method for achieving perfectly creamy results with minimal cleanup.

Step 1: Cook the Pasta to Al Dente

Bring a large pot of salted water to a boil. Add the 12 oz San Giorgio Elbow Macaroni and cook according to package instructions until al dente—about 1 minute less than directed. This ensures the pasta finishes cooking perfectly when combined with the sauce.

Drain the pasta but do not rinse. Rinsing removes the starch that helps the sauce cling to the noodles. Return the drained pasta to the same pot—this maintains the one-pot promise and saves on dishes.

Step 2: Create the Roux Base

In the same pot with the drained pasta, melt 3 tbsp Unsalted Butter over medium heat. Once melted, add the 3 tbsp All-Purpose Flour and whisk constantly for 1-2 minutes until the mixture turns light golden brown.

This roux is the foundation of your cheese sauce. Cooking it briefly removes the raw flour taste and ensures a smooth, lump-free sauce. The mixture should resemble wet sand and smell slightly nutty when ready.

Step 3: Build the Creamy Cheese Sauce

Gradually pour in the 3 cups Whole Milk while whisking continuously to prevent lumps. Add the 1 tsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Dry Mustard. Stir well to combine.

Cook over medium heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. The sauce should be velvety and just starting to bubble at the edges.

Reduce heat to low and add the 2 cups Sharp Cheddar Cheese and 0.5 cup Parmesan Cheese in stages, stirring until each addition is fully melted before adding more. The sauce will become luxuriously smooth and creamy.

Step 4: Combine and Finish

Fold the cooked pasta into the cheese sauce until every piece is evenly coated. If the mixture seems too thick, add a splash of milk to reach your desired consistency. The pasta will absorb some of the sauce as it sits, so a slightly looser sauce now is ideal.

Taste and adjust seasoning if needed. I often find that the cheese provides enough saltiness, but a pinch more salt or black pepper can elevate the flavors. For a golden topping, dot with the remaining 1 tbsp Unsalted Butter and broil for 2-3 minutes until bubbly and lightly browned.

Serve immediately while hot and creamy. The sauce will thicken slightly as it cools, but it will remain rich and velvety. This one-pot method delivers on both the creamy promise and easy cleanup.

Essential Equipment for Perfect Results

Quality Cookware

A heavy-bottomed pot like my 5-quart enameled cast iron Dutch oven from Lodge prevents scorching and distributes heat evenly. This is crucial for the roux and sauce stages. Avoid thin aluminum pots that can cause hot spots. 🔥

Essential Whisk

I swear by my OXO Good Grips 11-inch balloon whisk for the roux and sauce. The long handle keeps your hand away from the heat, and the balloon shape whips air into the sauce for extra creaminess. A flat whisk works too, but I find the balloon style more versatile.

Cheese Grater

For the best melt, shred your own cheese. My Microplane box grater handles both cheddar and Parmesan beautifully. Pre-shredded cheese contains anti-caking agents that make the sauce grainy. Freshly grated melts smoother and tastes better.

Measuring Tools

Accurate measurements matter for the roux. I use stainless steel measuring spoons and a 1-cup Pyrex measuring cup for the milk. A kitchen scale isn’t necessary here, but precise volume measurements ensure the sauce thickens properly.

Wooden Spoon

A solid wooden spoon is ideal for stirring the sauce as it thickens. It won’t scratch your pot like metal, and the flat edge helps fold the pasta into the sauce evenly. I keep mine handy throughout the entire process.

Optional Broiler

For that golden topping, a broiler-safe pot is handy. If yours isn’t, transfer to a 9×13-inch baking dish and broil for 2-3 minutes. Watch closely—it goes from golden to burnt quickly. 💡

Frequently Asked Questions