Skillet Macaroni and Cheese

Really faithful readers will remember an early Dinner Together attempt at Vegetable Mac 'n' Cheese, which the grownups liked but the kids did not.This mac 'n' cheese fared much better, with a big added bonus: you make it in a skillet, and it takes just about 20 minutes instead of the longer prep time needed for the baked version.The kids ate well, though Leah commented that it needed more cheese. (With 4 cups in it already, I don't recommend adding more.)

Yield:

Serves 4 to 6

Ingredients

1. 3 1/2 cups water
2. one 12-ounce can evaporated milk (divided use)
3. 1 pound elbow macaroni
4. 1/2 teaspoon salt, plus more to taste
5. 1 teaspoon cornstarch
6. 1/2 teaspoon dry mustard
7. 1/4 - 1/2 teaspoon hot sauce, to taste
8. 2 cups shredded cheddar cheese
9. 2 cups shredded Monterey Jack cheese
10. 3 tablespoons unsalted butter
11. Pepper to tste

Directions

1. Bring the water, 1 cup of the evaporated milk, macaroni, and 1/2 teaspoon salt to a simmer in a large nonstick skillet over high heat, stirring often, until the macaroni is tender, about 8 to 10 minutes.
2. Whisk the remaining 1/2 cup milk, cornstarch, mustard, and hot sauce together, then stir the mixture into the skillet. Continue to simmer until slightly thickened, about 1 minute.
3. Off the heat, stir in the cheeses, one handful at a time, adding water as needed to adjust the sauce's consistency. Stir in the butter and season with salt and pepper to taste. Serve.

Notes