• Bring 4-5 litres of water to a boil in a large sized pot. Cook as per pasta package directions. *NOTE: I had to boil the Catelli pasta I used for about 20 minutes. Once pasta is cooked al dente, drain and set aside. Add a little butter to prevent pasta from sticking together (do not rinse). Meanwhile, make Alfredo sauce: melt butter over medium heat in the same pot you used to cook the noodles (don't worry if there are a couple of noodles stuck to the bottom)
• Add flour, salt and pepper and whisk together. Slowly pour in milk, whisking continuously as you pour, until combined.
• Add parmesan cheese and garlic, continue to whisk until cheese melts into the mixture and becomes smooth. Continue to cook over medium heat, whisking until sauce becomes thick. *You want it to be the consistency of gravy
• Whisk in green food coloring (add color with a toothpick until you get the hue you want).
• Continue to whisk until color is evenly distributed. Once sauce thickens, remove from heat. Pour pasta into pot and mix well. *Sauce will thicken as it cools
  

Assembly

• Spray an 8X8 square cake pan with non-stick cooking spray and pack pasta into it with a spoon, compressing as much as you can.
• Put a large square plate or platter (white, if possible) on top of pan.
• Flip pan over.
• Gently remove pan
• For eyes: use a round cookie cutter (or something similar) and pour parmesan cheese for whites of eyes. Add a whole black olive for each eye.

Garnish/Decorations

• Slice black olives in half for hair and place at the top, as shown. Place 1 half for nose. For mouth, scar and eyebrows, slice each olive in 4 and place as shown. Add 2 whole olives to the sides, as shown. For eyes: use a round cookie cutter (or something similar) and pour parmesan cheese for whites of eyes. Add a whole black olive for each eye.
  
• Serve warm with garlic toast and salad.