- Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes. (I go less, we like it al dente)
- Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
- Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.
Thursday, October 20, 2016
Skillet Creamy Mac and Cheese
From Mel. Rob loves this stuff because it's more flavorful than my old recipe--I used to just make a white sauce and add cheese, this is much better. It's super quick. If I have 15 minutes, I'll make this over Kraft any day. I make it in my lodge cast iron skillet.