Skillet Mac and Cheese
Photography Courtesy Culinary.net
Featured in Spring 2026
Ingredients
3½ cups water, plus extra if needed
1 12-ounce can evaporated milk
12 ounces pasta shells
Salt
1 teaspoon cornstarch
½ teaspoon dry mustard
1½ cups shredded Cheddar cheese
1½ cups shredded Monterey Jack cheese
2 tablespoons butter, cut into small chunks
Ground black pepper
Instructions
- In a nonstick skillet over high heat bring water, 1 cup evaporated milk, and shells to a simmer. Season with salt to taste. Cook, stirring, until pasta is tender and liquid thickens, 9 to 12 minutes.
- In a 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. Makes 6 servings.
Recipe courtesy Culinary.net
