What would you say if I told you that you could make this macaroni and cheese recipe in just one pan and that it would take you less than 30 minutes? Sounds pretty good, right? I almost thought it sounded too good, so of course I had to give it a shot. You essentially cook the pasta in a combination of evaporated milk and water in a skillet until the pasta is tender and the sauce has thickened, then you stir in a ton of cheese and a little bit of butter. It really couldn’t be any easier. The resulting sauce is wonderfully thick, rich and smooth and coats every inch of the pasta. Diet friendly this is not, but it’s so worth an occasional splurge! It probably goes without saying, but use cheeses you really like here. And whatever you do, avoid the preshredded cheeses – they don’t melt well and won’t give you good results with the recipe.
If you turn to the blue box mac and cheese from time to time to satisfy a craving (and don’t we all?), I recommend trying this instead next time. The time and effort required really aren’t much different but when it comes to flavor, this is light years better! I’ve been on a bit of a quest to find a good stove top mac and cheese recipe, and after several flops, I was almost ready to throw in the towel and revisit the subject another time. I’m so glad I tried one more because this, this is the one.
Skillet Macaroni and Cheese
from The Best Skillet Recipes
3 1/2 cups water, plus extra as needed
1 (12 oz) can evaporated milk
12 oz elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 oz cheddar cheese, shredded (1 1/2 cups)
6 oz Monterey Jack cheese, shredded (1 1/2 cups)
3 tablespoons unsalted butter
Combine 3 1/2 cups water, 1 cup of the evaporated milk, the pasta and salt in a 12-inch nonstick skillet. Set the pan over medium-high heat and bring to a simmer. Continue cooking at a vigorous simmer, stirring frequently, until the pasta is tender and the liquid has thickened considerably, about 9-12 minutes.
Meanwhile, in a measuring cup, whisk together the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce. When the pasta is tender, add this mixture to the skillet, stirring to incorporate. Allow to simmer for another minute, or until the sauce has slightly thickened.
Remove the pan from the heat, and begin adding the cheese one handful at a time (don’t be tempted to just throw it all in at once). If the sauce begins to look too thick, you can add water to adjust the consistency (I added a few tablespoons total). Once all of the cheese is incorporated, stir in the butter then season to taste with salt and pepper.
Holy crap that looks good! It’s so creamy!
This is fabulous, Tracey! It looks so creamy. And I love the one-pot thing. Sounds perfect!
Tracey, this looks AMAZING! I keep seeing recipes for mac and cheese and I need to get on it!
It doesn’t get any better than a pot of piping hot and creamy macaroni and cheese!! Great recipe π and I can’t believe it only takes 30 mins!!
Dry mustard and jack cheese? Sign me UP!
This was like the Kraft Thick & Creamy, but way better! Thanks for making it!
This is one fine mac and cheese! You can always trust the Test Kitchen people!…and you π
Evaporated milk!? What a genius idea! I often cook my mac n cheese in milk and then add the butter/cheese to make it thick and creamy, but never dreamed of EVAPORATED milk! Oooh the gluttony π sounds delicious!
yes please, I love pasta that is not baked…
Evaporated milk…there’s one I would have never thought to use in this. Great thinking.
And GREAT pics!!! Love the blue bowl contrasted with the pale mac ‘n cheese.
I’ve heard of cooking pasta in milk, but I bet evaporated milk makes this even more creamy. Great weeknight side but this looks good enoigh to serve at a dinner party
I definitely know what kind of blue box cravings you are talking about! Although I haven’t had one in a while, your version of mac&cheese looks very tempting!
wow …. cheese macroni… love this
visit @my blog for my first event in ur free time π
Preeti
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Being able to make that so quickly could be a very dangerous thing!
I have recently become a hudge fan of mac & cheese. I don’t understnad why I didn’t like it before, but that is now in the pst. This stove top recipe looks delishious!
I can’t WAIT to try this!
I love the concept. Fast and easy.
It sounds awesome and delicious! Less dishes is totally cool too.
(and no pancake recipe for pancake tuesday? π )
Mmmmm, this looks incredible & oh so creamy!
Oh, boy! I am always looking for new Mac and cheese recipes to entice the boys. And I love it, too. This looks so tempting! And seems simple, too. Definitely worth a try.
I did it today’s lunch and that was so delicious! Great idea!
I never got excited about mac & cheese until a friend made Martha Stewart’s mac & cheese, which was SO delicious. Maybe I need to branch out and make some from scratch; this quick stovetop version sounds great.
I like my macaroni and cheese swimming in sauce. Looks like this fits the bill. Hubby doesn’t really do cheese so I’ll have to save this until we have our neices and nephews over for a visit. I always use their visits as an excuse for indulging.
Dang! I only have the small supplement magazine from Cook’s Country, but now that I know this book exists I want it. We are addicted to macaroni and cheese in this household.
can 1/2 & 1/2 be used instead of the evaporated milk?
@Anonymous: I’ve never tried so I can’t say for sure how it would work. I did find this info for you that seems to suggest that a combination of whole milk and half and half might be a good sub.
http://www.myrecipes.com/how-to/cooking-questions/substitute-evaporated-milk-00420000012982/
If you try, let me know how it goes!
Made this tonight using whole wheat pasta. Very good! The kids gobbled it up!