Mac and cheese is a staple recipe that everyone needs to have. It works great as a main dish or is awesome as a side.
This version is quick and easy and all made in a skillet. I love a recipe that can all be made in one pan! This is a great alternative to making mac and cheese from a box.
I love to make it as a side dish for the meatloaf patty recipe that I have shared before. This recipe is simple enough for the kids to make too.
- 3½ cups water, plus extra if needed
- 1 (12 oz) can evaporated milk
- 12 oz (about 3 cups) elbow macaroni
- ½ teaspoon salt
- 1 tsp cornstarch
- ½ tsp dry mustard
- 6 oz cheddar cheese, shredded (1½ cups)
- 6 oz Monterey Jack cheese, shredded (1½ cups)
- 2 Tbsp butter, cut into small chunks
- Ground black pepper to taste
- Bring 3½ cups water, 1 cup of the evaporated milk, the macaroni, and ½ 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.
- Whisk the remaining ½ 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. Serves 4-6.
Recipe adapted from Mel’s Kitchen Cafe.