4 c. water
1 can evaporated milk
12 oz. (3 c) pasta (this is not a whole box)
*I've made this with macaroni noodles but we all prefer shells!
1 t. cornstarch
1/2 t. dry mustard
1 1/2 c. shredded monterey jack cheese
1 1/2 c. shredded sharp cheddar cheese
2 T. butter
In a skillet, combine water, 1 c. of the evaporated milk, and noodles. Bring to a boil and keep boiling, stirring often, for 9-12 minutes (until pasta is done and most of the liquid has thickened). While it's cooking, pour the rest of the evaporated milk in a bowl and add dry mustard and cornstarch. Stir it all together until combined (use a fork or small whisk). Once noodles are done, pour into skillet. Stir/boil for another minute until all combined and thickened. Turn off heat and add cheese and butter. Season with salt and pepper.