Ramac and Cheese

• lb extra-sharp cheddar cheese, grated on the large holes of a box grater↗1⁄4
• teaspoon cornstarch↗1
• cup evaporated milk↗1⁄2
• teaspoon hot sauce (Frank's Red Hot or other brand)↗3⁄4
• (3 -4 ounce) package ramen noodles, any flavor↗1

Step-by-step instructions

1. 1

   Remove and reserve 2 tbsp (1 oz) grated cheese.

2. 2

   Toss remaining cheese and cornstarch until well coated. Transfer to a saucepan. Add most of the evaporated milk (reserve about 1 tablespoon) and the hot sauce. Cook over low heat, whisking constantly, until melted, bubbly and thickened, about 5 minutes. (Sauce will look thin and grainy at first, but will smooth out and thicken as it cooks.) Thin to desired consistency with reserved evaporated milk.

3. 3

   Prepare ramen according to package directions, discarding seasoning packet. When noodles are tender, drain and toss with cheese sauce. Transfer to an oven-safe dish, top with reserved grated cheese and broil until cheese is melted and bubbly.