Tuesday, August 26, 2008

Skillet Mac and Cheese

This is one of the recipes from "The Best 30-minute Recipe" that Maren and Kel gave me. It is perfection. I love homemade mac and cheese, but it has a tendency to turn out grainy, which Chris really hates. He is all about texture. This recipe calls for evaporated milk (from a can) which makes the difference from grainy to silky. It is a heavenly dish. Something I love about the pasta dishes in this book, are that they cook right in the liquid they will be eaten with, whether it is a red sauce, or water and milk as in this case. My only mistake was not serving it the instant it was ready- I went to get the camera, and not only had Adam started digging in, but it got a little cold and the sauce set up a little, and it is best eaten hot off the press.

Skillet Mac and Cheese

3 1/2 C water
1 (12-oz) can evaporated milk
12 oz elbow or small shell macaroni (3 Cups)
s and p
1 tsp cornstarch
1/4 tsp dry mustard
2 drops Tabasco
2 C shredded cheddar cheese
2 C shredded monterey jack
3 T unsalted butter

1. SIMMER MACARONI: Bring 3 1/2 C water, 1 C evaporated milk, macaroni, and 1/2 tsp salt to simmer in non-stick skillet over high heat, stirring often, til macaroni is tender, about 8-10 minutes.

2. THICKEN AND FLAVOR SAUCE: Whisk remaining 1/2 C evap milk, cornstarch, mustard and Tabasco together, then stir into skillet. Continue to simmer til slightly thickened, about 1 minute.

3. ADD CHEESE: Off heat, stir in cheeses, one handful at a time, adding additional water as needed to adjust consistency. Stir in butter and season with salt and pepper to taste. SERVE IMMEDIATELY!
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