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Ingredients
  • 1 Lb Pasta Shells (Or elbow macaroni)
  • 4 Cups Cold Water
  • 3 Cloves garlic (finely minced)
  • 1 tsp Garlic Powder
  • ¼ tsp Cayenne (optional - or hot sauce)
  • 2 Tbsp Butter (salted or unsalted)
  • 1 Cup Evaporated Milk (or heavy cream)
  • 8 oz Monterey Jack Cheese (grated)
  • 4 oz Parmesan cheese (grated)
  • Black Pepper (optional)
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