By Feature Impact | Contributor
Recipe inspired by Mel’s Kitchen Cafe
Preparation time: 30 minutes
Yields: 6 servings
3 1/2 cups water, plus additional if necessary
1 can (12 ounces) evaporated milk, separated
12 ounces pasta shells
Salt, to preference
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
2 tablespoons butter, diced into small pieces
Ground black pepper, to taste
In a nonstick skillet over high heat, combine water, 1 cup of evaporated milk, and pasta shells, bringing it to a gentle simmer. Season with salt according to your taste. Cook while stirring until the pasta is soft and the liquid has thickened, approximately 9-12 minutes.
In a separate small bowl, mix the remaining evaporated milk with cornstarch and dry mustard. Incorporate this mixture into the skillet, continuing to simmer until it thickens slightly, about 1 minute.
Take the skillet off the heat. Gradually stir in the cheddar and Monterey Jack cheeses, adjusting the consistency with extra water as needed. Add the butter and mix well, then season with salt and pepper to your liking.
NOTE: For a more substantial meal, serve the Simple Skillet Mac and Cheese alongside grilled or pan-seared chicken.
Explore more comfort food recipes at Culinary.net.
Image courtesy of Unsplash
