Completely made in ONE skillet and definitely done in 20 minutes, start to finish. I often use the ham and pea variation (below the recipe) to make it more of a complete meal for my family. The only word of warning is to eat it while it is warm – cold mac and cheese is pretty grody, if you ask me.
Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.
Notes
Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 229 | ||
Calories from Fat: 173 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 59.5mg | 18 % | |
Sodium 445.4mg | 15 % | |
Potassium 31.3mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.6g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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