I don’t follow a strict recipe, but basically it’s this: I make the pasta first. Then I use a can of evaporated milk, put it in a large pot on medium heat with about three tablespoons of butter. Then I start adding various types of cheese. That’s where it depends on my mood that day. I use sharp cheddar, shredded parmesan, asiago, maybe some Monterey Jack, sometimes even a little Pepper Jack. Other days I might add other types of cheese. I add it by handfuls to the milk, constantly whisking it until it’s pretty thick. I also add a lot of Jane’s Crazy Mixed Up Salt and quite a bit of paprika during the whisking. You just add enough cheese where the mixture gets creamy, but not stiff. You may have to add a little more evaporated milk as you go. Once it has a nice creamy consistency and you’ve added all the types of cheese you like, pour the cheese mixture over the pasta, sprinkle with more shredded cheese (and some Panko bread crumbs if you wish) and bake until golden brown and bubbly on top. I go with about 350 degrees.