Shelly's Recipe

SKILLET MACARONI AND CHEESE

Category: Noodles / Pasta

2 tbsp unsalted butter
2 cups bread crumbs
Salt and pepper
3 3/4 cups water , plus more as needed
1 (12-oz) can evaporated milk
3 cups elbow macaroni
1 tsp cornstarch
2 tsp hot sauce
3 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese

Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.

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

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. Serves 4