Super Easy Macaroni and Cheese

This is a recipe from my Aunt Linda. It is always a huge hit at our house and we rarely have leftovers. Enjoy!

1 can (14 1/2 oz) chicken broth

1 cup plus 2 Tbsp uncooked elbow macaroni

3/4 cup evaporated milk

2 Tbsp butter, cut up

2 tsp flour

1/4 tsp salt

1/4 tsp black pepper

1 1/2 cups shredded cheddar cheese

Heat oven to 350 degrees. In a medium-size baking dish (about 8x10), combine broth, macaroni, evaporated milk, butter, flour, salt and pepper. Stir to combine. Cover with foil and bake for 40 minutes. Stir after 15 minutes and again after 30 minutes. (Sometimes after it has baked for 40 minutes, the sauce still isn't thick so I just put it back in for 5 more minutes to thicken it up.) Remove from oven, stir in cheese until melted. Makes 4 servings. When doubling, bake in a 9x13 pan.