Skillet Mac and Cheese
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.