16 oz gluten free box of shells or elbow macaroni
Pot to boil the noodles in
Throw away baking pan
Salt and pepper
3 tbsp salted butter
3 tbsp flour
2 12 oz cans evaporated milk
3 cups sharp cheddar divided
2 cups parmigiana cheese
Frying pan
Wooden spoon

16 oz gluten free box of shells or elbow macaroni 3 tbsp salted butter 3 tbsp flour 2 12 oz cans evaporated milk 3 cup s sharp cheddar divided 2 cup s parmigiana cheese

Heat oven to 400 f or 204 c
Boil macaroni according to package drain well return to pot set aside
Melt butter over medium high heat whisk in flour salt and pepper about one minute
Whisk in evaporated milk gradually 4-5 minutes or until thickened
Remove from heat stir in two cups of each cheese you can also add shredded cheese of your choice
Mix cheese sauce into pasta put in baking sheet cover with remaining cheese put into preheated oven and bake 20 -25 minutes or until golden brown serve enjoy