INGREDIENTS
3 1/2 cups
water, plus extra if needed
1 12 ounce can
evaporated milk
12 oz
(about 3 cups) elbow macaroni
1/2 tsp
salt
1 tsp
cornstarch
1/2 tsp
dry mustard
6 oz
cheddar cheese, shredded (1½ cups)
6 oz
Monterey Jack cheese, shredded (1½ cups)
2 tbsp
butter, cut into small chunks
Ground black pepper