Skillet Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Melt butter in large nonstick skillet over medium-high heat.
2. Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
3. Transfer to bowl and wipe out skillet.
4. Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
5. Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
6. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
7. Simmer until slightly thickened, about 1 minute.
8. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
9. Sprinkle with toasted bread crumbs.
10. Serve.
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