What
you need,
3
½ cups water, plus extra as needed
1
(12oz) can evaporated milk
12
oz. (3 cups) elbow macaroni
Salt
and Pepper
1
tsp. cornstarch
½
tsp. dry mustard
¼
tsp. hot sauce
6
oz. Sharp Cheddar cheese, grated (1 ½ cups)
6
oz. Monterey Jack cheese, grated (1 ½ cups)
3
tbsp. butter
Bring
water, 1 cup of the evaporated milk, macaroni and ½ tsp. salt to a vigorous
simmer in a 12 inch non-stick skillet over high heat. Cook stirring often,
until macaroni is tender and liquid has thickened, 9-12 minutes.
Whisk
remaining ½ cup of evaporated milk, cornstarch, mustard and hot sauce together
in a small bowl.
Stir
into the skillet. Continue to simmer until slightly thickened, about 2 minutes.
Off
heat stir in the cheese 1 handful at a time until combined and creamy. If the
sauce is too thick thin with a little water. Stir in the butter. Season the
macaroni to taste with salt and pepper.
Serve
hot.
Jen of My Tiny Oven
