Skillet Mac-N-Cheese

I'm in love with creamy macaroni!!! Try it you wont be dissapointed. I got the recipe from Mels Kitchen Cafe, you really need to check out all of her recipes, they all look really yummy. I have a long list of dishes I plan on making, stay tuned!!

Ingredients:
3 1/2 cups water, plus extra if needed

1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Directions:
*Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
*Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
*Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

**When I made this I ended up adding pretty much double of all of the seasonings after it was done. And I personally wont use Monterey Jack again, it gave it creaminess but no real flavor, so I'll just use cheddar cheese.