Ingredients

The following ingredients have 6 Servings
  • 4 cups water
  • 1 12oz can evaporated milk
  • 1/2 teaspoon salt
  • 1 lb elbow or shell macaroni
  • 1 teaspoon cornstarch
  • 4 oz fontina cheese (grated)
  • 4 oz asiago cheese (grated)
  • 2 oz Parmesan cheese (grated)
  • Fresh parsley for serving (optional)

Instruction

  • In a large (12-inch) skillet, combine water, 1 1/4 cups of evaporated milk and salt. Bring it to a boil over medium high heat.
  • Add macaroni and cook until al dente, stirring frequently, about 8-10 minutes.
  • In a small bowl, whisk remaining 1/4 cup of evaporated milk with cornstarch.
  • Stir it into the pasta, and simmer for 1-2 minutes to thicken.
  • Remove the skillet from heat and stir in cheeses in small batches.
  • If needed, add hot water a little bit at a time to your desired consistency.
  • Garnish with chopped fresh parsley, if desired, and serve!