Stovetop Mac and Cheese
3 cups noodles (uncooked)
3 tablespoons butter
2 1/2 cups cheddar cheese (weight 10 oz.)*
1 12-oz. can evaporated milk
1 tablespoon corn starch
paprika, garlic powder, salt, and pepper to season
Cook your noodles according to package directions, drain, return to pot and toss with the butter.
Grate the cheese and toss with the corn starch. Add this and the evaporated milk to the cooked noodles and return to heat stirring constantly until boiling and thickened.
Season with paprika, garlic powder, salt, and pepper to taste.
If you need to reheat leftovers, add a little milk if it's dry and it should revive.
*I realize cheese usually comes in 8 oz. so if that's all you have it will be fine. I was just grating it off of a huge block so I didn't stop to think of you less fortunate folks with less monolithic slabs of cheese.