Skillet Creamy Macaroni and Cheese

I made this the other night thinking Isaac, who always wants macaroni, peas and cheese would love it.  After he ate about half of it, he asked "Grandpa, is there pepper in it?"  when I said yeas, his answer was I don't like pepper.  I sat with him a fed him and he ate it all.  The next day when his mom warmed up the leftovers he asked her if it and salt in it and when she said yea, he reponded he didn't like salt, but again he ate the whole luch.  My daughter and son-inlaw loved it because they said it tasted like it had Velveeta Cheese in it and my wife wasn't crazy about it because it tasted like it had Velveeta Cheese.  The recipe comes from: http://www.melskitchencafe.com/2009/03/skillet-creamy-macaroni-and-cheese.html
She has a lot of great recipes on this blog.  Check it out.

INGREDIENTS:

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste


DIRECTIONS:

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick 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.
Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.