1 Box of Elbow Macaroni
1 Stick of Butter
1/3 Cup Flour
1 tsp salt
1/2 tsp dry mustard
1/4 tsp Pepper (optional)
2 (12 oz) Cans of Evaporated Milk
2 Cups Mild Chedder Cheese
Boil the pasta, drain and set aside
In the same pan, melt the butter and mix in the flour
pour in one can of the Evaporated milk
add the salt, mustard, and pepper
add other can of milk and stir until flour is dissolved
Slowly add the cheese till it's all melted
pour the pasta back in and stir
Grab a utensil and enjoy the awesome...