By Feature Impact | Contributor
This recipe is inspired by Mel’s Kitchen Cafe.
Preparation time: 30 minutes
Yields: 6 servings
3 1/2 cups of water, with additional as necessary
1 can (12 ounces) evaporated milk, separated for use
12 ounces of pasta shells
Salt, to your preference
1 teaspoon cornstarch
1/2 teaspoon of dry mustard
1 1/2 cups of shredded cheddar cheese
1 1/2 cups of shredded Monterey Jack cheese
2 tablespoons of butter, diced
Freshly ground black pepper, to taste
In a nonstick skillet over high heat, combine the water, 1 cup of evaporated milk, and pasta shells, bringing it to a simmer. Season according to taste with salt. Cook while stirring until the pasta is tender and the mixture thickens, around 9-12 minutes.
In a small bowl, mix the remaining evaporated milk with cornstarch and dry mustard until smooth. Add this mixture to the skillet, continuing to simmer until slightly thickened, approximately 1 minute.
Remove the skillet from heat. Gradually mix in the cheddar and Monterey Jack cheeses, incorporating water as needed for desired consistency. Finally, blend in the butter and season with salt and pepper to your liking.
TIP: To turn this into a fulfilling meal, serve Simple Skillet Mac and Cheese alongside grilled or pan-seared chicken.
Explore more comfort food favorites at Culinary.net.
Photo credit: Unsplash
