Ingredients
3 1/2 cups water, plus extra as needed
1 (12 oz) can evaporated milk
12 oz elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 oz cheddar cheese, shredded (1 1/2 cups)
6 oz Monterey Jack cheese, shredded (1 1/2 cups)
3 tablespoons unsalted butter
Preparation
Combine 3 1/2 cups water, 1 cup of the evaporated milk, the pasta and salt in a 12-inch nonstick skillet. Set the pan over medium-high heat and bring to a simmer. Continue cooking at a vigorous simmer, stirring frequently, until the pasta is tender and the liquid has thickened considerably, about 9-12 minutes.
Meanwhile, in a measuring cup, whisk together the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce. When the pasta is tender, add this mixture to the skillet, stirring to incorporate. Allow to simmer for another minute, or until the sauce has slightly thickened.
Remove the pan from the heat, and begin adding the cheese one handful at a time (don’t be tempted to just throw it all in at once). If the sauce begins to look too thick, you can add water to adjust the consistency (I added a few tablespoons total). Once all of the cheese is incorporated, stir in the butter then season to taste with salt and pepper.
