YIELD: (6-8) SERVINGS
400 Grams Mini Elbow Macaroni
1 1/2 Cups Evaporated Milk
2 Finely Chopped Medium Sized Onions
10 Finely Chopped Pimentos (Seeds Optional)
2 Tbsp Butter
2 Tbsp Flour
2 Lbs Grated New Zealand Cheddar Cheese
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Paprika
1 Dash Cayenne Pepper
1 Dash Nutmeg
1 Tsp White Pepper
Salt (to taste)
Preheat oven to 350°F / 175°C
Melt butter in a saute pan over medium heat.
Add onion and pimento ensuring to mix in well. Cover and let cook until tender. (2 minutes)
Add flour stirring constantly until cooked and well incorporated.
Slowly whisk in milk until well incorporated.
Cover, bring to a boil then reduce heat to a simmer.
Add garlic powder, onion powder, paprika, cayenne, nutmeg, white pepper and salt. Mix in well.
On a low heat whisk 1 1/2 lbs of cheese until well incorporated. Remove from stove and cover.
In another pot add enough water, salt and a little oil to boil pasta.
When water reaches a rolling boil, add pasta and boil until tender.
Strain and immediately return to pot.
Add cheese sauce to pasta and mix until well incorporated.
Pour pasta into greased baking dish. (9"x13"x2")
Evenly spread remaining cheese on top.
Bake for 30 minutes or until golden brown.