Skillet Creamy Macaroni and Cheese

This recipe and picture came from Mel's Kitchen Cafe.  Here is her Internet address:

http://www.melskitchencafe.com/2009/03/skillet-creamy-macaroni-and-cheese.html

Check it out.  It is a great site with a lot of good recipes.

My grandson's favorite food is macaroni, peas and cheese.  His idea of mac and cheese comes from a blue box, so this wasn't mac and cheese to him, but when we called it something else he ate it.  My daughter loved it because she said it tasted like it was made from Velveeta Cheese and she loves that stuff.  My wife prefers baked mac and cheese.  I cann't win for losing sometimes.

INGREDIENTS:

3 1/2 cups water, plus extra if needed

1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste


DIRECTIONS:

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.