One-Pot Macaroni and Cheese
- 3 1/2 c . water (, plus extra as needed)
- 1 (12 oz) can evaporated milk
- 12 oz elbow macaroni
- 1/2 tsp . salt
- 1 tsp . cornstarch
- 1/2 tsp . dry mustard
- 1/4 tsp . hot sauce ((I used a little bit more!))
- 6 oz cheddar cheese (, shredded (1 1/2 cups) (I ended up putting in 8 oz because I didn't want)
- leftovers– it ended up being just fine with the extra cheese)
- 6 oz Monterey Jack cheese (, shredded (1 1/2 cups))
- 3 Tbs . unsalted butter
- pepper (, to taste)
- See Link Below
