PUBLIC SERVICE ANNOUNCEMENT: When no dinner will do but the ultimate carby, cheesy, comfort food, I pull out a box of San Giorgio macaroni (my mother's brand, and therefore mine) and follow the basic macaroni and cheese recipe on the back.
This routine hit a snag one night this spring when I got a box of macaroni out of the pantry and discovered that San Giorgio had replaced the recipe with some kind of DVD cross-promotion. Crisis! I tried to find the recipe on the web but wasn't successful. So I improvised, with only so-so results.
This week, I was happy to find that the cross-promotion is over and the recipe is back. I'm recording it here for my own benefit and that of the world:
Macaroni and Cheese (From the San Giorgio macaroni box)
1 package (1 lb.) elbow macaroni, uncooked
1/2 cup butter or margarine
1/2 cup all-purpose flour
Salt and ground black pepper to taste
5 cups milk
4 cups (16 oz.) shredded cheddar cheese
Heat oven to 350. Cook pasta according to package directions. [This part isn't in the recipe, but it's crucial: RINSE the pasta.]
In large saucepan over medium heat, melt butter. Whisk in flour, salt and pepper; gradually stir in milk. Cook, stirring constantly, until sauce thickens and mixture begins to boil. Add cheese; stir until cheese is melted.
In 3-quart casserole dish, stir together pasta and cheese sauce. Bake 30 minutes or until bubbly. 8-10 servings.
[Obviously, you can jazz it up with ham, veggies, or whatever. I usually top it with some buttered bread crumbs for a little crunch.]