Skillet Macaroni and Cheese Recipe #329184
I have another version of Skillet Macaroni and Cheese posted, but this one is different with the cheeses it includes and several other ingredients. In addition, it adds a bit of heat with the hot sauce. This recipe calls for homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground. The recipe is from Cook's Country.
by Lainey6605
30 min | 15 min prep
SERVES 4
- 2 tablespoons unsalted butter
- 2 cups fresh breadcrumbs
- salt
- 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 sharp cheddar cheese, shredded
- 2 cups monterey jack cheese, shredded
- Melt butter in large nonstick skillet over medium-high heat.
- Add bread crumbs, 1/4 t salt, and 1/4 t 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 t salt to simmer in skillet over medium-high heat.
- Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 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.
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5 stars