Skillet Creamy Macaroni and Cheese

Skillet Creamy Macaroni and Cheese is a meatless recipe built around water, salt and cornstarch. Plan on 6 Servings and about 22 minutes.

• Yield 6 Servings
• Ready in 22 minutes
• Prep 10 minutes
• Cook 12 minutes

Ingredients

• 3 1/2 cups water (plus extra if needed)
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese (shredded (1 1/2 cups))
• 6 ounces Monterey Jack cheese (shredded (1 1/2 cups))
• 2 tablespoons butter (cut into small chunks)
• Ground black pepper to taste

Instructions

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.