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1
To make the cheese sauce: Pour the evaporated milk into a bowl.
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2
Fill the empty can with water and pour that into the bowl as well.
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3
Mix and set aside.
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4
Melt the butter in a medium saucepan over medium heat.
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5
When melted, add the flour and start stirring.
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6
A whisk is the best utensil to use here.
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7
When all the flour has been absorbed by the butter, add the milk and water mixture, and keep whisking.
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8
After about 2 minutes (maybe 3) the sauce will start to thicken.
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9
Keep whisking, making sure that there aren't any lumps.
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10
Lumps are not fun to eat.
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11
When the sauce has thickened, take it off the flame.
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12
Add the shredded cheese and keep whisking until it's melted completely.
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13
Add salt and pepper to taste, set aside.
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14
To make the vegetable sauce: Melt the butter in a medium saucepan.
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15
Add the onion and saute until golden.
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16
Add the garlic, zucchini, corn kernels and red pepper.
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17
Saute, stirring every minute or so, until the vegetables have softened.
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18
Putting the whole thing together: Mix the pasta with the sauteed vegetables.
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19
Add the cheese sauce and mix it all together, so everything is distributed evenly.
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20
Pour into a greased baking dish large enough to hold everything.
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21
Don't worry if your dish is too large, this makes for more surface area which makes for a more crunchy top for everyone to fight over.
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22
Bake in a preheated 350 degree F oven for 45-50 minutes.
