Place water, salt, onion and garlic in a saucepan. Turn heat to medium-high. Once the water starts boiling, add the pasta. Cook for 10 minutes. Drain and reserve the onion and garlic.

Finely chop the onion and garlic when cool enough to handle.

Place cheeses, roasted bell pepper, evaporated milk, butter and reserved and chopped onion and garlic into a saucepan.

Cook for about 3 minutes, stirring from time to time. Season with salt and pepper.

Mix the pasta with the sauce and cook for another 2 more minutes, just enough time to mix well.

Serve immediately. Add some crushed pepper, if desired. If you don’t plan to serve it right away, add a couple of tablespoons of milk when reheating, since the sauce tends to get dry when cold.