Skillet Macaroni and Cheese

Serves 4 to 6

3 1/2 cups water

one 12-ounce can evaporated milk (divided use)

1 pound elbow macaroni

1/2 teaspoon salt, plus more to taste

1 teaspoon cornstarch

1/2 teaspoon dry mustard

1/4 - 1/2 teaspoon hot sauce, to taste

2 cups shredded cheddar cheese

2 cups shredded Monterey Jack cheese

3 tablespoons unsalted butter

Pepper to tste

Bring the water, 1 cup of the evaporated milk, macaroni, and 1/2 teaspoon salt to a simmer in a large nonstick skillet over high heat, stirring often, until the macaroni is tender, about 8 to 10 minutes.

Whisk the remaining 1/2 cup milk, cornstarch, mustard, and hot sauce together, then stir the mixture into the skillet. Continue to simmer until slightly thickened, about 1 minute.

Off the heat, stir in the cheeses, one handful at a time, adding water as needed to adjust the sauce's consistency. Stir in the butter and season with salt and pepper to taste. Serve.

--Adapted from The Cook's Country Cookbook, by the editors at America's Test Kitchen

Per serving: 709 calories, 33 grams protein, 35 grams fat, 22 grams saturated fat, 63 grams carbohydrate, 3 grams fiber, 106 milligrams cholesterol, 691 milligrams sodium

(Photo by me)