By Feature Impact | Contributor
Recipe inspired by Mel’s Kitchen Cafe
Preparation time: 30 minutes
Yields: 6 servings
3 1/2 cups of water, with additional if necessary
1 can (12 ounces) of evaporated milk, divided
12 ounces of pasta shells
salt, as needed
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, diced
freshly ground black pepper, to taste
In a nonstick skillet placed over high heat, combine water, 1 cup of evaporated milk, and pasta shells. Add a pinch of salt according to your preference. Cook while stirring until the pasta becomes tender and the sauce gets thicker, around 9 to 12 minutes.
In a separate small bowl, mix the remaining evaporated milk, cornstarch, and dry mustard using a whisk. Pour this mixture into the skillet. Keep simmering until the sauce has thickened slightly, about another minute.
Remove the skillet from the heat source. Gradually mix in the cheddar and Monterey Jack cheeses, adding water as needed to reach your desired consistency. Incorporate the butter and then adjust the seasoning with salt and black pepper, according to your taste.
NOTE: To create a more substantial meal, serve this Simple Skillet Mac and Cheese alongside grilled or pan-seared chicken.
Explore more comfort food favorites at Culinary.net.
Image courtesy of Unsplash
