Ingerdiante:
Small Elbow pastas
Potable water (non-potable is probably ok)
Butter
Cheese (anything except goat, brie, blue, feta)
Flour

Step one:
Boil water in a large pot, don't boil too much or your house will become soggy
Step two:
Place the pastas in the boiling pot of water cooking until they reach desired crunch
Step three:
Make a roux
Step four:
Make to roux chesey
Step five:
Combine the pastas (MAKE SURE TO STRAIN*) and the roux
*If you do not strain the dish will be too watery, if this happens you will need to wait for the water to evaporate (this is why step one specifies not to boil too much water as we want the partial pressure of water to be low)

ENJOY!

Typically served in a bowl with something to eat it with.

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