Creamy skillet macaroni and cheese.

Ingredients

• 3 1/2 Cups Water
• 1 12 ounce Can evaporated milk
• 3 Cups Elbow Macaroni Noodles
• 1/2 teaspoon Salt
• 1/2 teaspoon Dry mustard
• 1 1/2 Cups Cheddar cheese Shredded
• 1 1/2 Cups Monterey Jack cheese Shredded
• 2 Tablespoons Butter Cut into small chunks
• Pepper to taste
• 1 Teaspoon Cornstarch

Instructions

1. Bring 3 1/2 cups water, 1 cup evaporated milk, macaroni, and 1/2 teaspoon salt to a simmer in a 12 inch skillet over high heat. Cook at vigorous simmer, stirring often until macaroni is tender and liquid has thickened, 9-12 minutes.
2. Whisk remaining 1/2 cup evaporated milk, cornstarch, and mustard together in small bowl, then stir into skillet. Continue to simmer to slightly thicken, about one minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust consistency of sauce. Stir in butter and season with salt and pepper to taste.