Tuesday, November 22, 2011

Skillet Macaroni and Cheese

Serves 4

Small shells can be substituted for the elbows. Pre-shredded cheese works just fine here.

3 ½ cups water, plus more as needed.
1 (12 oz) can evaporated milk
12 ounces elbow macaroni (3 cups)
salt and ground black pepper
1 tsp cornstarch
½ tsp dry mustard
¼ tsp Franks Red Hot
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
3 TBS unsalted butter

1. Simmer Macaroni: Bring water, 1 cup evaporated milk, macaroni, and ½ tsp salt to simmer in a 12 inch non-stick skillet (over high heat), stirring often until macaroni is tender; 8-10 minutes.

2. Thicken and Flavor Sauce: Whisk Remaining ½ cup evaporated milk, cornstarch, mustard, and Franks Red Hot together, then stir into skillet. Continue to simmer until slightly thickened, about 1 minute.

3. Add Cheese: Off heat, stir in cheeses, one handful at a time, adding additional water as needed to adjust sauce consistency. Stir in butter and season with salt and pepper to taste.

4. Serve!

Add ins – with the cornstarch, you can also add:
• diced ham and peas
• Rotel, drained
• frozen broccoli florets
• browned and thinly sliced kielbasa and 1 TBS whole-grain brown mustard

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