By Function Impression | Contributor
Recipe tailored from Mel’s Kitchen Cafe
Whole time: half-hour
Servings: 6
3 1/2 cups water, plus additional if wanted
1 can (12 ounces) evaporated milk, divided
12 ounces pasta shells
salt, to style
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, reduce into small chunks
floor black pepper, to style
In nonstick skillet over excessive warmth, convey water, 1 cup evaporated milk and shells to simmer. Season with salt, to style. Cook dinner, stirring, till pasta is tender and liquid thickens, 9-12 minutes.
In small bowl, whisk remaining evaporated milk, cornstarch and dry mustard. Stir into skillet. Proceed simmering till barely thickened, about 1 minute.
Take away skillet from warmth. Stir in cheddar and Monterey Jack cheeses in batches, including water to regulate consistency. Stir in butter then season with salt and pepper, to style.
NOTE: To make it a full-blown meal, pair Easy Skillet Mac and Cheese with grilled or pan-seared rooster.
Go to Culinary.net to seek out extra consolation meals classics.
Picture courtesy of Unsplash
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