Skillet Creamy Macaroni and Cheese
Cook time
Total time
  • 3½ cups water
  • 1 (12-ounce) can evaporated milk
  • 12 ounces ( 3 cups) elbow macaroni
  • ½ teaspoon salt
  • 1 teaspoon cornstarch
  • ½ teaspoon dry mustard
  • 3 cups shredded sharp cheddar cheese
  • 2 Tablespoons butter, cut into small pieces
  • ground black pepper, to taste
  1. Bring 3½ cups water, 1 cup of the evaporated milk, the macaroni and ½ teaspoon of salt to a simmer in a 12-inch non-stick skillet, over high heat. Continue to cook at a vigorous simmer, stirring often, until the macaroni is tender and liquid has thickened. About 12 minutes.
  2. Whisk together the remaining evaporated milk, cornstarch and dry mustard in a small bowl. Stir mixture into the skillet. Continue to simmer another minute or so, until it starts to thicken.
  3. Remove skillet from heat and gradually stir in the 3 cups of cheddar cheese, one handful at a time. Stir until cheese is melted. Stir in the pieces of butter and season with black pepper. Serve immediately.
Adapted from: Mel's Kitchen Cafe
Recipe by Life In The Lofthouse at