Begin to free yourself at once by doing all that is possible with the means you have, and as you proceed in this spirit the way will open for you to do more. - Robert Collier

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Macaroni and Cheese

The great thing about this tasty recipe is how easy it is and how few dishes it uses. It's even great for camping.

* 3.5 cups of water (plus extra as needed)
* 12 oz can of evaported milk
* 12 oz of elbow macaroni (about 3 cups)
* salt
* 1 teaspoon of cornstarch
* 0.5 teaspoon of dry mustard
* 0.25 teaspoon of hot sauce
* 6 ounces of cheddar cheese (1.5 cups shredded)
* 6 ounces of monterey jack cheese (1.5 cups shredded)
* 3 tablespoons of unsalted butter
* ground black pepper

1. Bring 3.5 cups water, 1 cup of the evaporated milk, the macaroni, and 0.5 teaspoon salt to a simmer in a 12-inch non-stick 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.

2. Whisk the remaining 0.5 cup of evaporated milk, the cornstarch, mustard, and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer until slightly thickened, about 1 minute.

3. Off the heat, stir in the chedder and Monterey jack, one handful at a time, adding water as needed to adjust the consistency of the sauce. Stir in the butter, season with salt and pepper to taste, and serve.