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For A Cheesy Crust Sprinkle Breadcrumbs Or Grated Parmesan Cheese On Top Before Serving
Spice It Up With A Pinch Of Cayenne Pepper Or Paprika
Add Other Cheeses Like Mozzarella Monterey Jack Or Colby
For A Richer Flavor Use Heavy Cream Instead Of Evaporated Milk
Optional Additions
7 Serve Immediately
6 Add Cooked Pasta To The Cheese Sauce And Stir To Coat
5 Stir In Cheese Until Melted And Smooth
4 Gradually Whisk In Evaporated Milk Bring To A Boil Then Reduce Heat And Simmer For 5 Minutes Stirring Constantly
3 Whisk In Flour Salt And Pepper Cook For 1 Minute Stirring Constantly
2 In A Large Saucepan Melt Butter Over Medium Heat
1 Cook Pasta According To Package Directions Drain And Set Aside
Instructions
4 Cups Shredded Cheddar Cheese
14 Teaspoon Black Pepper
1 Teaspoon Salt
12 Cup All Purpose Flour
12 Cup Butter
1 16 Ounce Can Evaporated Milk
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