Ingredients
4 cups water
1 teaspoon cornstarch
1 (12 ounce) can evaporated milk
2 teaspoons hot pepper sauce
2 cups shredded sharp Cheddar cheese
Method
Sources
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Recipe1M+
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Universal thickener — sauces, stir-fry slurry, crispy coating
Ground habanero — extreme fruity heat, hot sauces, salsas
French-engineered grinding mechanism — lifetime pepper mill
Italian pasta organized by shape — which sauce belongs with which pasta
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Universal thickener — sauces, stir-fry slurry, crispy coating
Ground habanero — extreme fruity heat, hot sauces, salsas
French-engineered grinding mechanism — lifetime pepper mill
Italian pasta organized by shape — which sauce belongs with which pasta
Strip kernels cleanly off the cob — salads, salsas, succotash
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in a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes. transfer to a plate and keep warm. in the same skillet, bring water to a boil. add pasta, reduce heat, stir often until pasta is al dente, about 8-10 minutes. (do not drain). in a small bowl, whisk cornstarch, milk and hot pepper sauce. gradually add to pasta; cook and stir until slightly thickened, about 2 minutes. remove from heat; add cheese and sausage. stir until blended and cheese melts. sprinkle with crumbs if desired. serve.