Creamy Skillet Macaroni and Cheese

A few weeks ago I found this recipe for homemade Creamy Skillet Mac n Cheese on My Kitchen Cafe's blog. I LOVE her blog! My Gabe loves macaroni and cheese and the box stuff is...well crappy! I don't really want to know what is in that powdered cheese! I always feel sick after I eat the box stuff and it always seems so grainy. Anyway when I found this recipe I was excited to try it. I had tried a couple of other recipes in the past and just wasn't really happy with them. They always seemed to end up being rather tasteless and just weren't satisfying. This recipe however was creamy and quite tasty. We all enjoyed it. I'll definitely keep this recipe. It was also very easy to make and took no time at all. A definite plus in my book!

Skillet Macaroni and Cheese
adapted from The Best Skillet Recipes


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

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.

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.

Ham and Corn Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen corn to the skillet with the cornstarch mixture in step 2.