Completely made in ONE skillet and definitely done in 20 minutes, start to finish. I often use the ham and pea variation (below the recipe) to make it more of a complete meal for my family. The only word of warning is to eat it while it is warm – cold mac and cheese is pretty grody, if you ask me.
Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.
Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 173 (76%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 59.5mg||18 %|
|Sodium 445.4mg||15 %|
|Potassium 31.3mg||1 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.6g|
|Protein 14g||20 %|
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Calories per serving: 229
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