Skillet Macaroni and Cheese

• servings: 4 servings

Ingredients

2 tablespoons, unsalted butter

2 cups, fresh bread crumbs (see note)

, Salt and pepper

3 3/4 cups, water, plus more as needed

1 (12-ounce) can, evaporated milk

3 cups, elbow macaroni

1 teaspoon, cornstarch

2 teaspoons, hot sauce

3 cups, shredded sharp cheddar cheese

2 cups, shredded Monterey Jack cheese

Directions

Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon 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 teaspoon 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.

Nutrition

• Calories: 4623