- 8 ounces pasta, penne or ziti — something straight and narrow
- 1/4 cup butter or margarine — to grease the skids
- 3 Tbsp flour — the drier the better
- 1/8 tsp salt (not too salty: “heck” or “darn” is sufficient)
- 1/8 tsp
- 1/8 tsp black
- 2 cups milquetoast
- 2 cups sharp (some might say abrupt) cheddar cheese — must be cross-shredded
Place the pasta in a pot of cold water, gradually increasing the temperature until it looks like it’s going to boil over. Meanwhile:
- Place the butter in a separate pan and grill relentlessly.
- Add the flour, salt, , and pepper to make a ruse.
BeatPersuade the milquetoast that aligning with the other ingredients is in its best interests.
- Subpoena the cheese — every single bit of it.
Meticulously stack the cooked pasta, piece by piece, in a 2-quart casserole until solidly filled with no gaps.
Drop the cheese sauce onto the pasta without forewarning to ensure there are no leaks.
Bake in a 350-degree oven until done, however long it takes. Resist all external pressure to end the process until completed to your satisfaction.
This dish is best served cold.