I am a sucker for any kind of cheesy noodles.
When I made this Oven Barbecued Chicken and this skillet mac and cheese was a suggested side, well you didn’t have to ask me twice to make it!
It is super rich and creamy, just the way I like my mac and cheese.
What you need,
3 ½ cups water, plus extra as needed
1 (12oz) can evaporated milk
12 oz. (3 cups) elbow macaroni
Salt and Pepper
1 tsp. cornstarch
½ tsp. dry mustard
¼ tsp. hot sauce
6 oz. Sharp Cheddar cheese, grated (1 ½ cups)
6 oz. Monterey Jack cheese, grated (1 ½ cups)
3 tbsp. butter
Bring water, 1 cup of the evaporated milk, macaroni and ½ tsp. salt to a vigorous simmer in a 12 inch non-stick skillet over high heat. Cook stirring often, until macaroni is tender and liquid has thickened, 9-12 minutes.
Whisk remaining ½ cup of evaporated milk, cornstarch, mustard and hot sauce together in a small bowl.
Stir into the skillet. Continue to simmer until slightly thickened, about 2 minutes.
Off heat stir in the cheese 1 handful at a time until combined and creamy. If the sauce is too thick thin with a little water. Stir in the butter. Season the macaroni to taste with salt and pepper.
This mac and cheese went perfectly with the Barbecued chicken. We loved it.
It was so quick and easy it could easily replace the stuff in the blue box!
Recipe from America’s Test Kitchen