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Categories:
water milk macaroni salt cornstarch mustard hot sauce Cheddar cheese cheese butter ground black pepper
Viewed: 41 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9-12 minutes.
- Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard, and hot sauce together in a small bowl, then stir into the skillet.
- Continue to simmer until slightly thickened, about 1 minute.
- 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.
- Stir in the butter and season with salt and pepper to tasted.
- Serve immediately.
- 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.
