Ingredients:
- 1-8oz pkg shredded Colby Jack cheese
- 1 tsp. Cornstarch
- 1-12oz can Evaporated Milk
- 4 tbs. Peppers of Key West Carolina Reaper Hot Sauce
- 8 oz Elbow Macaroni (uncooked)
- Toasted Breadcrumbs (optional)
Directions:
- Cook elbow macaroni al dente.
- While macaroni is cooking, place shredded Colby Jack cheese into a medium saucepan. Sprinkle 1 tsp. cornstarch over the cheese and toss until cheese is evenly coated.
- Add the can of condensed milk to the cheese mixture.
- Turn heat to medium and whisk until cheese begins to melt. Using a heat safe spatula, continue stirring, scraping the side and bottom of the saucepan for about 3-5 minutes or until sauce thickens.
- Turn heat off and add the Peppers of Key West Carolina Reaper Hot Sauce to the cheese sauce and stir until well blended. Fold in cooked macaroni.
- Serve immediately. Makes about 4 servings.
