Name: Skillet Macaroni and Cheese Recipe
Ingredients: 3½ cups water; 1 (12 ounce) can evaporated milk; 12 ounces elbow macaroni (3 cups); salt and pepper; 1 teaspoon cornstarch; ½ teaspoon dry mustard; ¼ teaspoon Tabasco sauce; 2 cups shredded cheddar cheese; 2 cups shredded Monterey Jack cheese; 3 Tablespoons unsalted butter

Ingredients

Units Scale

3 1/2 cups water
1 (12 ounce) can evaporated milk
12 ounces elbow macaroni (3 cups)
salt and pepper
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon Tabasco sauce
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
3 Tablespoons unsalted butter

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Instructions

1. Bring water, 1 cup of the evaporated milk, macaroni, and ½ teaspoon salt to a simmer in a 12 inch nonstick skillet over high heat, stirring often, until macaroni is tender (8 to 10 minutes).
Whisk remaining ½ cup evaporated milk, cornstarch, mustard, and Tabasco sauce together. Stir into skillet.
Continue to simmer until slightly thickened, about 1 minute.
Remove from heat. Stir in cheeses, ½ cup at a time, adding additional water as needed for smooth sauce.
Stir in butter and season with salt and pepper to taste.