Mel's Kitchen Cafe Skillet Creamy Macaroni and Cheese
Completely made in ONE skillet and definitely done in 20 minutes, start to finish. I often use the ham and pea variation (below the recipe) to make it more of a complete meal for my family. The only word of warning is to eat it while it is warm – cold mac and cheese is pretty grody, if you ask me.
Completely made in ONE skillet and definitely done in 20 minutes, start to finish. I often use the ham and pea variation (below the recipe) to make it more of a complete meal for my family. The only word of warning is to eat it while it is warm – cold mac and cheese is pretty grody, if you ask me.
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- ground black pepper to taste
- 1/2 teaspoon dry mustard
- 3 1/2 cups water, plus extra if needed
- 1 (12-ounce) can evaporated milk divided
- 12 ounces (3 cups) elbow macaroni
- 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
- Carbohydrate 1.65641712964789 g
- Cholesterol 59.4958785316937 mg
- Fat 19.1767466405097 g
- Fiber 0.047429166109309 g
- Protein 14.0142040308435 g
- Saturated Fat 12.3233389615696 g
- Serving Size 1 1 Serving (62g)
- Sodium 445.394770286205 mg
- Sugar 1.60898796353858 g
- Trans Fat 2.71577942875142 g
- Calories 229 calories
Step-by-step
- 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.
How can pasta cook directly in the sauce without turning the bottom of the pan into a starchy, scorched mess? Controlling the starch release requires maintaining a vigorous simmer in a wide 12-inch nonstick skillet while stirring frequently over high heat. That continuous motion prevents the exterior of the elbow macaroni from sticking to the metal before the internal starches fully hydrate.
Evaporated milk replaces the traditional roux-thickened bechamel, providing concentrated dairy proteins that emulsify smoothly without flour. Combining cornstarch with the remaining milk creates a secondary stabilizer that thickens the liquid rapidly during the final minute of heat. Shredding cheddar and Monterey Jack cheeses by hand rather than purchasing pre-bagged varieties ensures proper melting, because commercial anti-caking cellulose coatings often yield a grainy texture in pan sauces.
Stirring the cheeses off the burner prevents the dairy fats from separating and oiling off. Incorporating cold butter at the very end glosses the sauce. Adding diced baked ham and frozen peas directly into the skillet during the final minutes of simmering transforms the side dish into an efficient all-in-one meal.
