Macaroni and Cheese - Skillet - CC

By mariannefeldman

https://www.cookscountry.com/recipes/4222-skillet-macaroni-and-cheese/?extcode=NFBA07ZZ#

Skillet Macaroni and Cheese
From Cook's Country | April​/May 2008
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WHY THIS RECIPE WORKS:
Macaroni and cheese is a classic comfort dish, but often requires using (and washing) multiple dishes. We wanted to prepare a macaroni and cheese recipe in just one pan without losing its rich, satisfying flavor. To do this, we made homemade bread crumbs by pulsing two slices of hearty white sandwich bread in a food processor until coarsely ground. Cornstarch loses its thickening ability with prolonged exposure to heat, so making sure to simmer it for no more than the recommended one minute was important to the texture of our Skillet Macaroni and Cheese recipe.

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SERVES 4

We prefer homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

Ingredients

• 2 tablespoons unsalted butter
• 2 cups fresh bread crumbs (see note)
• Salt and pepper
• 3 3/4 cups water, plus more as needed
• 1 (12-ounce) can evaporated milk
• 3 cups elbow macaroni
• 1 teaspoon cornstarch
• 2 teaspoons hot sauce
• 3 cups shredded sharp cheddar cheese
• 2 cups shredded Monterey Jack cheese

Preparation

Step 1

INSTRUCTIONS

1. Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until deep 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 simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.

3. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serve.