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Simple Skillet Mac and Cheese

Recipe adapted from Mel’s Kitchen Cafe
Servings 6
Total Time 30 minutes

Ingredients

  • 3 1/2 cups water plus extra if needed
  • 1 can evaporated milk 12 ounces, divided
  • 12 ounces pasta shells
  • salt to taste
  • 1 teaspoon cornstarch
  • 1/2 teaspoon dry mustard
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 2 tablespoons butter cut into small chunks
  • ground black pepper to taste

Instructions

  • In nonstick skillet over high heat, bring water, 1 cup evaporated milk and shells to simmer. Season with salt, to taste. Cook, stirring, until pasta is tender and liquid thickens, 9-12 minutes.
  • In 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.
Course: Side Dish
Cuisine: American