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1
For the cheese sauce: Heat the butter in a saucepan over medium-high heat.
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2
Add the flour into the melted butter and whisk until a roux has formed.
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3
Once a roux has formed, slowly add the milk, and continue to whisk.
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4
When the mixture comes to a simmer, add the grated cheeses in parts.
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5
Stir slowly to keep the mixture moving, preventing it from burning.
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6
Add a pinch of sea salt and some ground black pepper to taste.
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7
In the meantime, boil the pasta in a large pot with the olive oil added to the water to keep the shells from sticking.
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8
When the cheese sauce has thickened, remove it from the heat.
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9
Stir the sauce occasionally as your pasta boils to keep it from forming a film on top.
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10
When its done drain the pasta, rinse it and pour it into a large baking dish (I used a deep 9x12 dish).
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11
Pour the cheese sauce on top, add the hot peppers and bacon, then stir until ingredients are evenly distributed.
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12
With the oven set to a low broil, place the baking dish on the top rack and broil until cheese bubbles and, if you want, until it browns on top and forms a bit of a crust.
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13
I stress that you stand next to the oven and watch the dish very carefully, because broilers can burn your food quite easily.
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14
Every broiler is different, but I kept mine in for approximately 5-7 minutes.
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15
This may be different for you, so be careful.
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16
I prefer using the broiler as opposed to the oven because its a quick zap of heat to the top of the dish as opposed to an evenly distributed heat that dries out the entire dish.
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17
I dont know about you, but I like my mac n cheese thick and creamy!
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18
This serves well as a side or as a main dish.
