Skillet Creamy Macaroni and Cheese

By srumbel

from lifeasalofthouse

Ingredients

• 3 1/2 cups water
• 1 (12-ounce) can evaporated milk
• 12 ounces ( 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 3 cups shredded sharp cheddar cheese
• 2 Tablespoons butter, cut into small pieces
• ground black pepper, to taste

Preparation

Step 1

Directions: Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni and 1/2 teaspoon of salt to a simmer in a 12-inch non-stick skillet, over high heat. Continue to cook at a vigorous simmer, stirring often, until the macaroni is tender and liquid has thickened. About 12 minutes.

Whisk together the remaining evaporated milk, cornstarch and dry mustard in a small bowl. Stir mixture into the skillet. Continue to simmer another minute or so, until it starts to thicken.

Remove skillet from heat and gradually stir in the 3 cups of cheddar cheese, one handful at a time. Stir until cheese is melted. Stir in the pieces of butter and season with black pepper. Serve immediately.