By Feature Impact | Contributor

Recipe adapted from Mel’s Kitchen Cafe

Total time: 30 minutes

Servings: 6

3 1/2    cups water, plus extra if needed

1          can (12 ounces) evaporated milk, divided

12        ounces pasta shells

salt, to taste

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, cut into small chunks

ground black pepper, to taste

In nonstick skillet over high heat, bring water, 1 cup evaporated milk and shells to simmer. Season with salt, to taste. Cook, stirring, until pasta is tender and liquid thickens, 9-12 minutes.

In small bowl, whisk remaining evaporated milk, cornstarch and dry mustard. Stir into skillet. Continue simmering until slightly thickened, about 1 minute.

Remove skillet from heat. Stir in cheddar and Monterey Jack cheeses in batches, adding water to adjust consistency. Stir in butter then season with salt and pepper, to taste.

NOTE: To make it a full-blown meal, pair Simple Skillet Mac and Cheese with grilled or pan-seared chicken.

Visit Culinary.net to find more comfort food classics.

Photo courtesy of Unsplash