Robert Mueller’s Macaroni and Cheese

Ingredients:

• 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 ops pepper
• 2 cups milquetoast
• 2 cups sharp (some might say abrupt) cheddar cheese — must be cross-shredded

Directions:

Place the pasta in a pot of cold water, gradually increasing the temperature until it looks like it’s going to boil over. Meanwhile:

1. Place the butter in a separate pan and grill relentlessly.
2. Add the flour, salt, , and pepper to make a ruse.
3. Beat Persuade the milquetoast that aligning with the other ingredients is in its best interests.
4. 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.