By Feature Impact | Contributor
Recipe inspired by Mel’s Kitchen Cafe
Preparation time: 30 minutes
Yields: 6 servings
3 1/2 cups of water, plus more if necessary
1 can (12 ounces) of evaporated milk, divided
12 ounces of pasta shells
Salt, to taste
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1 1/2 cups of shredded cheddar cheese
1 1/2 cups of shredded Monterey Jack cheese
2 tablespoons of butter, cut into small pieces
Ground black pepper, to taste
In a nonstick skillet over high heat, combine water, 1 cup of evaporated milk, and the pasta shells, and bring to a simmer. Season with salt as desired. Cook while stirring until the pasta is cooked through and the liquid has thickened, typically 9-12 minutes.
In a small mixing bowl, combine the remaining evaporated milk, cornstarch, and dry mustard. Add this mixture to the skillet and continue to simmer until it slightly thickens, about 1 minute.
Remove the skillet from the heat and gradually incorporate the cheddar and Monterey Jack cheeses, adding water as needed to achieve the desired consistency. Fold in the butter, then adjust seasoning with salt and pepper to taste.
NOTE: To enhance the dish into a heartier meal, serve the Simple Skillet Mac and Cheese alongside grilled or pan-seared chicken.
Explore more comfort food classics at Culinary.net.
Image courtesy of Unsplash
