Rich, Smoky, Cheddar Noodles

 One cold wintry day, ...who am I kidding, what day isn't perfect for pasta and cheese! Warm, creamy, slightly smoky with just a hint of spice, so good! I should also mention it was quick and easy.

 1 12oz. bag egg noodles, I like the wide because they seem to hold more sauce

6 tablespoons butter

1 tablespoon flour

1/2-3/4 cup milk

2 cloves garlic

1 teaspoon salt, plus more to salt water

1 cup (or more) finely shredded sharp cheddar cheese

1 teaspoon ancho chile pepper powder

1 teaspoon smoked paprika powder

1 teaspoon dry mustard powder

In a large pot of boiling, salted water, cook noodles until tender.

While noodles boil, in a medium sauce pan, melt butter. When butter is melted, add the flour, stirring until thick, immediately add the milk, stirring to incorporate.
Press the garlic, or mince and add, into the milk mixture. Add the salt, cheese, ancho chile, smoked paprika, and dry mustard.

 Stir over medium low heat until all is combined and sauce is creamy.
Don't forget to keep checking the noodles, drain in a colander when tender. Add drained noodles to sauce, stir gently.

Don't forget the vegetable to round out the meal!