Skillet Macaroni and Cheese

A box of macaroni and cheese seems like a convenient weeknight option, but our homemade skillet version takes only 30 minutes-and tastes worlds better.

source	Cook's Country
categories	main dish, pasta
yield	Serves 4
prep time	10 mins
total time	30 mins

INGREDIENTS

2 Tbsp unsalted butter

2 cup fresh bread crumbs (see note)

Salt and pepper

3 ¾ cup water, plus more as needed

1 (12-oz) can evaporated milk

3 cup elbow macaroni

1 tsp cornstarch

2 tsp hot sauce

3 cup shredded sharp cheddar cheese

2 cup shredded Monterey Jack cheese

INSTRUCTIONS

1. Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.

2. Bring water, 1 ¼ cups evaporated milk, and ½ teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.

3. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serve.

NOTES

We prefer homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground. Perfect in Cast Iron Braiser