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Heat the stock and evaporated milk with a pinch of salt until boiling
Add the pasta cover and cooked gently for around 12 minutes until tender. Cook with lid removed if necessary to bring to right thickness
Add the shredded cheddar off the heat
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Heat the stock and evaporated milk with a pinch of salt until boiling
Add the pasta cover and cooked gently for around 12 minutes until tender. Cook with lid removed if necessary to bring to right thickness
Add the shredded cheddar off the heat