Three Cheese Skillet Macaroni

By lorik

The cornstarch helps keep the cheese from breaking.

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup panko bread crumbs
• Salt and pepper
• 3 3/4 cups water
• 1 (12-ounce) can evaporated milk
• 12 ounces (3 cups) elbow macaroni
• 1 teaspoon cornstarch
• 6 ounces fontina cheese, shredded (1 1/2 cups)
• 4 ounces Gorgonzola cheese, crumbled (1 cup)
• 2 ounces Parmesan cheese, grated (1 cup)

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Melt butter in 12-inch nonstick skillet over medium-high heat. Add panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.

2. Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to boil in now-empty skillet over medium-high heat. Add macaroni and cook, stirring often, until al dente, 8 to 10 minutes.

3. Whisk cornstarch and remaining 1/4 cup evaporated milk together in bowl and stir into skillet. Simmer until slightly thickened, 1 to 2 minutes. 
Off heat, stir in cheeses 1 handful at a time, adjusting consistency with water as needed. Season with pepper to taste. Sprinkle with toasted panko. Serve.