|2||tablespoons unsalted butter|
|2||cups fresh bread crumbs (see note)|
|Salt and pepper|
|3 3/4||cups water , plus more as needed|
|1||(12-ounce) can evaporated milk|
|3||cups elbow macaroni|
|2||teaspoons hot sauce|
|3||cups shredded sharp cheddar cheese|
|2||cups shredded Monterey Jack cheese|
1. Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
2. Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.
3. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serve.
Note: To make homemade breadcrumbs, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground.