INGREDIENTS
•
3 and 1/2 cups water, plus extra if needed
•
1 (12-ounce) can evaporated milk
•
16 ounces (1lb) elbow macaroni
•
1/2 cup milk or half and half
•
1/2 teaspoon salt
•
1 teaspoon cornstarch
•
1/2 teaspoon mustard (regular or dry)
•
1/4 teaspoon hot sauce
•
6 ounces cheddar cheese, shredded (1 and 1/2 cups)
•
6 ounces Monterey Jack cheese, shredded (1 and 1/2 cups)
•
2 tablespoons unsalted butter, cut into small chunks
•
Black pepper to taste
Go To Recipe