skillet mac & cheese

I'm in heaven!  I finally found a homemade mac and cheese recipe that is JUST like the one my mom and sister used to make at home! It's so creamy and cheesy and just the way I like it. I found it at Mel's Kitchen Cafe.

Skillet Macaroni and Cheese


3 1/2 cups water, plus extra if needed
1 (14-ounce) can evaporated milk, divided
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) I didn't have any Monterey Jack so I used about 3 slices of American, and shredded swiss to make up 1 1/2 c. I'm sure whatever combination you have in your fridge would be tasty too!
2 tablespoons butter, cut into small chunks oops, forgot this part, but it didn't need it! It was great!
Ground black pepper to taste

Directions
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.

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.

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.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Because we have a picky toddler, I chose NOT to add in the ham and peas (although I think I'd really like it) so I'd have better chances of him eating this. Which he did! Woowhoo!