• 16 oz elbow macaroni or pasta shells
• 1 Tablespoon salt
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 (15 to 16 oz) can evaporated milk
• 3 cups cheddar cheese, grated
• salt
• pepper
• white pepper
• garlic powder
• cayenne pepper (very small amount)

Em’s Directions

Heat the water to a boil. Add 1 Tablespoon of salt to the water and add the pasta. While the pasta cooks, make the cheese sauce. Melt 2 Tablespoons butter in a small sauce pan. Sprinkle 2 Tablespoons of flour over the butter and whisk to blend. Slowly whisk in the milk. Once it’s heated, add the cheese and spices. When the noodles are cooked, set aside. Return the noodles to the pan they were cooked in. Pour the cheese sauce over the noodles. Stir and adjust the spices.