Simple Skillet Mac and Cheese
If a cold snap has you feeling blue, turn back the clock and warm up the kitchen with a kid-friendly favorite the whole family can enjoy. This one-skillet mac and cheese features a made-from-scratch sauce that will leave your loved ones asking for more.
Ingredients
- 3 1/2 cups water, plus extra if needed
- 1 can (12 ounces) evaporated milk, divided
- 12 ounces pasta shells
- salt, to taste
- 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, cut into small chunks
- ground black pepper, to taste
Instructions
- In a nonstick skillet over high heat, bring water, 1 cup evaporated milk and shells to a simmer. Season with salt, to taste.
- Cook, stirring, until pasta is tender and liquid thickens, 9-12 minutes.
- In a small bowl, whisk remaining evaporated milk, cornstarch and dry mustard. Stir into skillet. Continue simmering until slightly thickened, about 1 minute.
- Remove skillet from heat. Stir in cheddar and Monterey Jack cheeses in batches, adding water to adjust consistency.
- Stir in butter, then season with salt and pepper, to taste.
Cook’s Notes
Add the cheese gradually rather than all at once so it melts smoothly into the sauce instead of clumping. If the sauce seems too thick after the cheese is stirred in, add a splash of water to loosen it to your desired consistency.
Ingredient Swaps
Feel free to swap the Monterey Jack for another melty cheese like mozzarella or a mild white cheddar, and any short pasta shape can stand in for the shells. Whole milk can be used in place of evaporated milk in a pinch, though the sauce will be slightly less rich.
Serving Suggestions
Pair this skillet mac and cheese with grilled or pan-seared chicken to turn it into a full meal, or serve it alongside a simple green salad or steamed vegetables for a lighter side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring in a little water or milk to loosen the sauce as it warms.
Common Questions
Can I make this mac and cheese ahead of time?
It’s best served fresh since the sauce is creamiest right after cooking, but you can prepare it ahead and reheat gently with a splash of water or milk to restore the sauce’s consistency.
Why did my sauce turn out grainy?
Grainy sauce usually happens when cheese is added too quickly over high heat; remove the skillet from heat and stir in the cheese gradually in small batches for a smooth result.
Can I use a different pasta shape?
Yes, any short pasta like elbows, cavatappi, or rotini works well in place of shells, just keep an eye on the cooking time since it may vary slightly.
