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Skillet Creamy Macaroni and Cheese

Cook Time 20 minutes
Total Time 20 minutes


  • 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