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3 1/2 cups water, plus extra as needed
1 (12 oz) can evaporated milk
12 oz elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 oz cheddar cheese, shredded (1 1/2 cups)
6 oz Monterey Jack cheese, shredded (1 1/2 cups)
3 tablespoons unsalted butter
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