Method

1. Cook spaghetti according to package instructions. Once cooked, rince in cold water to stop the cooking process and to avoid the pasta from getting soggy.
2. Gently simmer for 6-8 minutes. Add in cooked spaghetti and mix well. Turn the heat off and set aside.
3. To make the cheese sauce, heat up pan over low heat and melt butter.
4. Once butter has completely melted, stir in flour. Mix until pasty.
5. Add in a can of Alaska Evaporada and mix until smooth.
6. Add 1 ½ cups grated quick melting cheese and stir continuously until thick and smooth. Remove from fire and set aside.

1. Season with beef cubes and pepper. Option to add salt according to your liking.

Assembly

1. Put cooked spaghetti on a baking tray. Pour over the cheese sauce and sprinkle the remaining quick melting cheese on top.
2. Bake in a pre-heated 180*c oven for 10-15 minutes until cheese has tuned brown.
3. Remove from oven and serve while hot.

Tips

1. You may choose to use a blowtorch to give your cheese sauce a toasted finish.
2. In the absence of oven and blow torch, you may choose to cook the cheese sauce further over medium heat until it turns light brown in color.
3. You can replace spaghetti with other any other kind of pasta available in the market.