Skillet Macaroni and Cheese

INGREDIENTS:

·       3 1/2 cups water, plus extra if needed

·       1 (12-ounce) can evaporated milk

·       12 ounces (about 3 cups) elbow macaroni

·       1/2 teaspoon salt

·       1 teaspoon cornstarch

·       1/2 teaspoon dry mustard

·       1/4 teaspoon hot sauce

·       6 ounces cheddar cheese, shredded (1 1/2 cups)

·       6 ounces Monterey Jack cheese, shredded (1 1/2 cups)

·       2 tablespoons butter, cut into small chunks

·       Ground black pepper to taste

DIRECTIONS:

1.       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.

2.       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.

3.       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.

https://www.melskitchencafe.com/skillet-creamy-macaroni-and-cheese/