Enough dry evaporated milk & water to make 2 cups of milk
1/2 teaspoon black pepper
1 cup Parmesan Cheese
2 tablespoons cornstarch
salt (to taste
Combine water & evaporated milk in pot. Add 1/2 teaspoon of black pepper, bring just to a low boil, stirring constantly to keep milk from scorching. Add parmesan and continue stirring constantly, scraping sides and bottom of pan until cheese has melted. Remove from heat temporarily.
In separate bowl, put 2 tablespoons cornstarch and add 4 tablespoons of hot milk mixture to the cornstarch while stirring. Stir cornstarch mixture until smooth; add more liquid if necessary. Stir the cornstarch mixture back into the milk mixture, place back on heat and stir constantly until thickened (should happen quickly).
Remove from heat, season with salt & pepper. Serve over pasta, gnocchi or rice.