Ingredients:

• 1 cup elbow macaroni pasta

• 1 cup grated smoked cheddar

• 1 cup milk

• 1 chicken bouillon cube

• 1/4 teaspoon white pepper

• 2 tablespoons butter

Instructions:

1. Bring a pot of salted water to a boil and cook the elbow macaroni pasta according to the package instructions until al dente. Drain and set aside.

2. In a separate saucepan, melt the butter over medium heat. Crumble the chicken bouillon cube into the melted butter and stir until dissolved.

3. Gradually pour the milk into the saucepan, stirring continuously. Bring the mixture to a gentle simmer.

4. Reduce the heat to low and slowly add the grated smoked cheddar to the milk mixture, stirring constantly until the cheese has melted and the sauce is smooth.

5. Add the white pepper to the cheese sauce and stir well to incorporate.

6. Add the cooked elbow macaroni pasta to the cheese sauce and toss until the pasta is evenly coated.

7. Cook the mac and cheese mixture on low heat for a few minutes, stirring occasionally, to allow the flavors to meld together.

8. Remove from heat and let it rest for a couple of minutes to thicken slightly before serving.

9. Serve the smoked cheddar mac and cheese while it's still warm and enjoy the smoky, cheesy goodness!

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   Note: Feel free to adjust the quantities of ingredients to suit your taste preferences.