Who doesn’t have a soft spot for macaroni and cheese? And let’s admit it, the boxed version just doesn’t cut it anymore. But don’t worry, I’ve got you covered with this delicious San Giorgio Baked Macaroni and Cheese recipe.
First things first, the ingredients:
- 1 pound San Giorgio elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Okay, now that we’ve got everything we need, let’s get started on this yummy dish.
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the San Giorgio elbow macaroni according to the package instructions.
- While the macaroni is cooking, melt butter in a saucepan over low heat. Add flour and whisk until smooth. Keep whisking for one minute to remove the flour taste.
- Gradually pour in the milk, whisking constantly. Increase the heat to medium and cook, stirring often, until the mixture thickens and comes to a boil (this will take about 10 minutes).
- Reduce the heat to low and add salt, black pepper, and 1 cup of cheddar cheese, stirring until the cheese is melted.
- Drain the cooked San Giorgio elbow macaroni and return it to the pot.
- Pour the cheese sauce over the macaroni and stir until combined.
- Pour the mixture into a greased 9×13-inch baking dish and sprinkle breadcrumbs and remaining cheddar cheese on top.
- Bake for 25 minutes or until golden brown.
- Sprinkle chopped fresh parsley on top and serve hot.
Trust me, once you try this San Giorgio Baked Macaroni and Cheese recipe, you’ll never go back to the boxed stuff again. It’s easy to make, creamy, and oh so cheesy. Enjoy!
Bon appétit!