Simple Skillet Mac and Cheese
Ingredients
- 3 1/2 cups water plus extra if needed
- 1 can 12 ounces evaporated milk, divided
- 12 ounces pasta shells
- salt to taste
- 1 teaspoon cornstarch
- 1/2 teaspoon dry mustard
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons butter cut into small chunks
- ground black pepper to taste
Instructions
- In nonstick skillet over high heat, bring water, 1 cup evaporated milk and shells to simmer.
- Season with salt, to taste.
- Cook, stirring, until pasta is tender and liquid thickens, 9-12 minutes.
- In small bowl, whisk remaining evaporated milk, cornstarch and dry mustard. Stir into skillet. Continue simmering until slightly thickened, about 1 minute.
- Remove skillet from heat. Stir in cheddar and Monterey Jack cheeses in batches, adding water to adjust consistency.
- Stir in butter then season with salt and pepper, to taste.
Notes
Recipe adapted from Mel’s Kitchen Cafe