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.
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