Skillet Creamy Macaroni and Cheese

3 ½ c water, plus extra if needed

1 (12 oz) can evaporated milk

12 oz (about 3 cups) elbow macaroni

½ tsp salt

1 tsp cornstarch

½ tsp dry mustard

¼ tsp hot sauce

6 oz cheddar cheese, shredded (1 ½ cups)

6 oz Monterey Jack cheese, shredded (1 ½ cups)

1 Tbs butter, cut into small chunks

Ground black pepper to taste.

Bring 3 ½ cups water, 1 cup of the evaporated milk, the macaroni, and ½ tsp salt to a simmer in a 12” nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9-12 minutes.

Whisk the remaining ½ cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened,  about 1 minutes

Off the heat, stir in the cheeses, one handful at a time, adding water as needed to adjust the consistency of the sauce (I don’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.