1
In a large skillet, combine water, 1 1/4 cups of evaporated milk & salt. Bring it to a boil over medium high heat.
2
Add macaroni & cook until al dante, stirring frequently, about 8-10 mins.
3
In a small bowl, whisk remaining 1/4 cup of evaporated milk with cornstarch. Stir it into the pasta, & simmer for 1-2 mins to thicken.
4
Remove the skillet from heat and stir in cheeses in small batches.
5
If needed, add hot water a little bit at a time to your desired consistency.
6
Garnish with chopped fresh parsley, if desired & serve!