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.
Serve
hot.
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!
Jen
Recipe
from America’s Test Kitchen
Creamy homemade mac and cheese is the best!
ReplyDeleteThis we will be trying FOR SURE!!!! Like tomorrow ~ lol....I am so happy you shared this yummy easy recipe!! We love mac n' cheese in our house!! Great way to get into the first day of your THIRD YEAR of blogging!!!! Can NOT believe you 'turned two years old' yesterday....don't know what I did before this blog!!!
ReplyDeleteThank you for all the great recipes the sharing of family favorites, the tips tricks and favorite things...LOVE IT ALL!!!! Happy Birthday My Tiny Oven!!! (Monday the 28th) <3 <3 Can't hardly wait for what's to come this year....:)
ReplyDelete