Outlaw Mac & Cheese

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Ingredients:
 1 Bag of Macaroni Shells 24 oz., (Elbow macaroni can be used if preferred, but the shells absorb more of the cheese sauce inside).
2 Blocks of Cheddar Cheese 16 oz., (mild, sharp or extra sharp)
1/2 Stick of Salted Butter (not margarine)
 4 Cups of Milk (whole or reduced fat, not low fat or skim)
2 teaspoons Salt
1 teaspoon Black Pepper
About 2 Tablespoons of All-Purpose Flour 

Preparation:
 Place approximately 2 quarts of water in a medium-large pot.
Place on high and bring to a rolling boil.
In the meantime, shred one block of the cheese and place in the refrigerator for later use.
Cut the other block of cheese into small 1” squares or about ½” slices and set aside.  

 Cooking:
When the water is boiling, empty the entire bag of shells into the water and stir briefly.
Reduce the heat to medium and continue boiling the shells stirring gently every few minutes to prevent sticking to the bottom of the pot.
It is important not to overcook the shells.
Watch for the water to take on a milky appearance and began to foam lightly. This means the shells are beginning to soften and release their starch.
Taste test the shells about every minutes or so at this point.
Done shells should be soft but still slightly firm without any chewy texture.
When done, place a colander in the sink and pour the shells into the colander to drain.
 In a medium pot, about 2 quarts, begin to melt the butter over medium low heat. Do not brown or burn.
Once the butter has melted, add in the flour and whisk well.
This combination is called a “Rue”.
Add salt and pepper to the rue and continue to stir. Careful, it will scorch easily.
You are looking for the rue to have the consistency of peanut butter. If it’s too thick, add just a dab more butter. If it’s too thin, add another teaspoon or so of flour. Once you get the right thickness in your rue, continue to cook on low heat, stirring regularly for just a couple of minutes. You don’t need to brown it just cook it enough to get the raw flour flavor out.
When the rue is ready, turn the heat up to medium and very slowly introduce the milk to the rue, whisking continuously.
Continue whisking the mixture until all of the milk has been added and the mixture reaches a light boil. The mixture must come to boil or it will not thicken.
At his point the mixture should have begun to thicken. Reduce heat to low and continue whisking the mixture at a very low simmer.
Slowly add in cut cheese pieces one at the time, continuing to stir the mixture. Continue until all cheese the pieces have been added.
Keep the temperature very low and continue to stir until all the cheese is melted.
Important: Do Not get the cheese to hot while melting or it will take on a gritty texture and your sauce will not be as soft and smooth as it should be. Take your time and let the cheese melt slowly. You can even turn the heat off and set the pot aside for a few minutes at the time if you like.
Once the cheese sauce is ready, turn off the heat and return the drained macaroni shells to the larger pot you cooked them in.
Stirring very gently with a large spoon, slowly fold in the cheese mixture.
Continue to add in the cheese mixture until the shells are well coated. You don’t want it to be soupy but you want plenty of sauce covering the shells since it will thicken and dry out slightly while broiling. It is better to have a little too much sauce than not enough.
You may have a little bit of cheese mixture left over, that’s fine. You can eat it or discard it, which ever you prefer, just don’t use more than you need and make your finished mix too saucy or it won’t firm up enough to serve easily.
Once you have your shells and sauce mixed well, pour it into a 9x13 casserole dish leaving about ½ inch at the top.
Again, you may have some left over, that’s fine. Do what you wish with it.
Spread the mixture out evenly in the casserole and sprinkle the grated cheese on top, covering it completely and as evenly as possible.
This next step is optional, but I think it makes the mac and cheese much better personally.
Place an oven rack in the middle position and turn the broiler on high.
Place the casserole in the center of the rack. “Watch Very Close”.
You just want to get some good medium browning to the top of the cheese. This will not take long and once the cheese begins to change color, it can go from medium brown to midnight black very quickly, so keep a close eye on it. Just a good toasted top is what you’re looking for.
When done remove from the oven and let rest for at least 15 minutes to set and firm up.
Can be served hot or reheated in a microwave later.

One Final Note:

Never, Ever, under any circumstances put corn flakes (or any other cereal for that matter) on top of Mac & Cheese.