Ramac And Cheese

• 1/4 lb extra-sharp cheddar cheese, grated on the large holes of a box grater
• 1 teaspoon cornstarch
• 1/2 cup evaporated milk
• 3/4 teaspoon hot sauce (Frank's Red Hot or other brand)
• 1 (3 -4 ounce) package ramen noodles, any flavor

1. Remove and reserve 2 tbsp (1 oz) grated cheese.
2. Toss remaining cheese and cornstarch until well coated. Transfer to a saucepan. Add most of the evaporated milk (reserve about 1 tablespoon) and the hot sauce. Cook over low heat, whisking constantly, until melted, bubbly and thickened, about 5 minutes. (Sauce will look thin and grainy at first, but will smooth out and thicken as it cooks.) Thin to desired consistency with reserved evaporated milk.
3. Prepare ramen according to package directions, discarding seasoning packet. When noodles are tender, drain and toss with cheese sauce. Transfer to an oven-safe dish, top with reserved grated cheese and broil until cheese is melted and bubbly.

cheddar cheese, cornstarch, milk, hot sauce, ramen noodles

Taken from www.food.com/recipe/ramac-and-cheese-453127 (may not work)