INGREDIENTS
8 servings
bell pepper
1 tsp
cornstarch
1/2 tsp
dry mustard
1 lb
elbow macaroni
12 oz
evaporated milk
1/2 cup
half and half
1/4 tsp
hot sauce
1 1/2 cups
monterey jack cheese
1/2 tsp
salt
1 1/2 cups
shredded cheddar cheese
2 tbsp
unsalted butter
3 1/2 cups
water