Thursday, May 13, 2010

Skillet Mac 'n' Cheese

In the past I have tried to make macaroni and cheese and have failed. It is always gritty for some reason. I am probably doing something really simple wrong, but now I don't have to worry about how to fix it because this recipe is so good and easy.

Skillet Mac n Cheese

3 1/2 cups Water, plus extra if needed
1 - 12 oz can Evaporated Milk
3 cups Macaroni
1/2 tsp Salt
1 tsp Cornstarch
1 1/2 cups Cheddar Cheese, shredded 
1 1/2 cups Monterey Jack cheese, shredded
2 tablespoons Butter, cut into small chunks
Black Pepper to taste

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 needed additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.


No comments:

Post a Comment

Design By Designer Blogs