Skillet Creamy Macaroni & Cheese

• 3 12 cups water (plus extra if needed)
• 1 (12 ounce) can evaporated milk
• 12 ounces elbow macaroni
• 12 teaspoon salt
• 1 teaspoon cornstarch
• 12 teaspoon dry mustard
• 14 teaspoon hot sauce
• 1 12 cups cheddar cheese, shredded
• 1 12 cups monterey jack cheese, shredded
• 2 tablespoons butter, cut into small chunks
• ground black pepper

1. Bring 3 1/2 cups water, 1 cup of evaporated milk, the macaroni, and 1/2 tsp salt to a simmer in a 12-inch nonstick skillet over hight heat.
2. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9-12 minutes.
3. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard, and hot sauce together in a small bowl, then stir into the skillet.
4. Continue to simmer until slightly thickened, about 1 minute.
5. Off the heat, stir in the cheddar and M.J. cheeses, one handful at a time, adding water as needed to adjust the consistency of the sauce.
6. Stir in the butter and season with salt and pepper to tasted.
7. Serve immediately.
8. Ham & Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

water, milk, macaroni, salt, cornstarch, mustard, hot sauce, cheddar cheese, cheese, butter, ground black pepper

Taken from www.food.com/recipe/skillet-creamy-macaroni-cheese-506276 (may not work)