Creamy Skillet Macaroni and Cheese
Ingredients
- 3 ½ cups water
- 1 (12-ounce) can evaporated milk
- 12 ounces (about 3 cups) elbow macaroni
- ½ teaspoon salt
- 1 teaspoon cornstarch
- ½ teaspoon dry mustard
- ¼ teaspoon hot sauce
- 6 ounces cheddar cheese, freshly shredded (1 1/2 cups)
- 6 ounces Monterey Jack cheese, freshly shredded (1 1/2 cups)
- 2 tablespoons butter
- Ground black pepper to taste
Instructions
- In a 12-inch skillet, add the water, 1 cup of the evaporated milk, elbow macaroni, and salt, and bring to a simmer over medium heat. Stir often so the macaroni doesn't stick.
- Simmer until the macaroni is tender 9 to 10 minutes. There will still be liquid on the bottom of the skillet.
- In a small bowl or liquid measuring cup, whisk the remaining 1/2 cup evaporated milk, cornstarch, mustard and hot sauce together. Stir into the skillet.
- Simmer until slightly thickened, about 1 minute.
- Off the heat, stir in the cheeses, one handful at a time. Stir in the butter until melted (return the skillet to low heat, if needed). Season with salt and pepper to taste, if needed. Serve immediately.
Notes
Reheating Leftovers or Adjusting Consistency: To add creaminess or adjust consistency (or when reheating leftovers), add hot water a tablespoon at a time and stir into the mac and cheese.
Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.