Mac that's more ONE Pot pasta style

INSTRUCTIONS

1. In a large, 12-inch skillet, combine water, evaporated milk, salt and macaroni. (weird)
2. Heat over medium-high heat until simmering.
3. Simmer for 9-12 minutes, or until pasta is tender. Stir frequently to prevent sticking.
4. Meanwhile, shred cheese and set aside.
5. In a measuring cup, whisk together milk, cornstarch, mustard and hot sauce. Set aside.
6. Once noodles are tender, add milk mixture. Stir and simmer until sauce thickens slightly, about 2 minutes.
7. Remove from heat, and add cheese, one handful at a time. Stir to combine after each addition.
8. If you need additional liquid at this point, you can add a bit of water or milk/half and half to reach desired consistency. I did add a couple of splashes of milk to mine.
9. Add butter and stir.
10. Season to taste with additional salt and black pepper.
11. Enjoy warm.

• 
  
• 3 and ½ cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 16 ounces (1lb) elbow macaroni
• ½ cup milk or half and half
• ½ teaspoon salt
• 1 teaspoon cornstarch
• ½ teaspoon mustard (regular or dry)
• ¼ teaspoon hot sauce (cayenne)
• 6 ounces cheddar cheese, shredded (1 and ½ cups)
• 6 ounces Monterey Jack cheese, shredded (1 and ½ cups)
• 2 tablespoons unsalted butter, cut into small chunks
• Black pepper to taste