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Saturday, February 16, 2019

Skillet Macaroni and Cheese

Although we already have a good mac and cheese recipe in our collection, I'm going to include this one, too. I like the idea of an almost one pan meal (depends on if you want to count supplementary bowls) and I like that this cooks on the stove-top.


Skillet Macaroni and Cheese                     

Source:  Cook's Country Magazine
Serves: 4-6

2 T unsalted butter
2 slices sandwich bread pulsed in food processor until coarsely ground to equal 2 c crumbs

salt and pepper

3 3/4 c water, plus more if needed
1 (12-oz) can evaporated milk, divided
3 c elbow macaroni
1 teas cornstarch
2  teas hot sauce, or to taste
3 c shredded sharp cheddar cheese
2 c shredded Monterey Jack cheese

In a 12-inch skillet melt butter over medium-high and add bread crumbs, 1/4 teas salt and 1/4 teas pepper. Cook and stir frequently until the crumbs are deep golden brown. Move to a bowl and let rest.

Wipe out the skillet with a paper towel. Replace on stove at medium-high heat. To the skillet add the water, 1 1/4 c of the evaporated milk, and 1/2 teas salt and bring it to a simmer. Add the macaroni, stir. Cook until macaroni is al dente remembering to stir often. 

In a small bowl mix the cornstarch with the remaining evaporated milk and stir in the hot sauce. Stir this mix into the skillet and continue to simmer until the sauce has thickened slightly, about a minute. Remove from heat and stir the cheeses in, one handful at a time, adding water if needed to adjust the thickness of the sauce. Sprinkle with the bread crumbs and serve.


Because of all the cheese, I believe the amounts of salt called for in cooking may be reduced somewhat.

Also, you could tempt fate and use salted butter on the bread crumbs which would save a step. 

This was plenty cheesy for me, but I realized I used extra sharp cheese which is stronger in flavor. It will be fine if you use what is called for. 

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