My little munchkins (aka. children) would eat macaroni and cheese for every meal, if I let them. There’s just something so kid-friendly about noodles covered in cheese. It’s amazing what some kids will eat and what they won’t. Emma wouldn’t touch a piece of chicken with a ten foot pole, but could eat slices of ham all day long. Go figure : /
She is my pickiest eater by far and is not afraid to speak her mind. She cracks us up daily with the funny things she says. As she was eating this macaroni and cheese she said, “Mom, I love this macaroni SO much I want to marry it!” ha ha
Skillet Creamy Macaroni and Cheese
- 3 1/2 cups water
- 1 12-ounce can evaporated milk
- 12 ounces 3 cups elbow macaroni
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1/2 teaspoon dry mustard
- 3 cups shredded sharp cheddar cheese
- 2 Tablespoons butter cut into small pieces
- ground black pepper to taste
- Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni and 1/2 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.
- 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.
- 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
18 thoughts on “Skillet Creamy Macaroni and Cheese”
I’m with Emma. I think I want to marry that mac and cheese, as well! It looks delicious. That’s one dish we haven’t had in quite awhile. You give me ideas. 🙂
Looks delicious and so very easy..my kids would love to marry it too 🙂
You know, I usually use evaporated milk to make the sauce for mac and cheese but it never occurred to me to cook the noodles in it! Definitely going to try that.
I haven’t made my own mac and cheese in years. I’m totally going to try it again and see if my son will eat it. He hates the boxed kind. Thanks for the recipe…pinning!
Thank you for FINALLY making a skillet mac and cheese that is truly “skillet mac” – usually it’s more like “Boil the noodles in one pan and make a sauce in the other.” That is not a one-pot meal, you guys! Anyway, thank you for this – I am super excited to give it a try! Oh, and I think it looks good enough to marry, so I’m guessing the taste is even better 😉
This is one of the best site ever i visited.
Although part of me wants to give this a crunchy breadcrumb coating and stick it in the oven, another part craves the creamy, comfort of this dish!
thanks for share..
cannot wait to try this. looks delicious
I made this tonite and it was sticky and dry! I did exactly what the recipe said! I was hoping for a creamy mac-n-cheese! Is there something I could do different to make it creamy??
Diane, I’m not sure what could’ve went wrong if you say you followed the recipe exactly. I’ve made this too many times to count because we love it so much. I’m so sorry it didn’t work for you.
How many does this serve?
This makes about 6 servings.