{the palate} recipe: skillet mac & cheese

Something me and Chris’s mom have in common is our love for food.  When I was at her house last week, I saw that she bought a copy of America Test Kitchen latest compilation of recipes.  I’ve never actually heard of it but now I’m considering becoming a member!  (You can register for free but you have to pay $29.95/year or $4.95/month if you want access to all of their recipes.  Anyone a member?)

I’ve already got a couple of recipes to try, but I was quite excited to try this one right away.  Pasta.  Cheese.  Mmm.  Grown-up mac & cheese, I tell ya.

Skillet Mac & Cheese
From America’s Test Kitchen
Serves 4-6

Print this recipe!

You’ll need:
- 2 tbsp unsalted butter
- 3 slices sandwich bread, crusts removed, cut into ½ inch dice
- 3¾ cups water, plus more as needed
- 1 (12 oz) can of evaporated milk
- 3 cups elbow macaroni
- 1 tsp cornstarch
- 2 tsps dry mustard
- 3 cups shredded Gruyère cheese
- 2 cups shredded fontina cheese
- salt & pepper

Directions:
Melt butter in large nonstick skillet over medium-high heat. Add diced bread, ¼ tsp salt, and ⅛ tsp pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet. (I didn’t wipe. Hah.)

Bring water, 1¼ cups evaporated milk, ½ tsp salt to summer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes. Whisk remaining evaporated milk, cornstarch, and dry mustard together in small bowl to create slurry, then stir into skillet. Simmer until slightly thickened, about 1 minute.

It was nutty… in a good way!  It was a great accompaniment to the dinner I prepared.   I’m guessing it was a hit because everyone had seconds… my dad filled his whole plate with it!  I see where I get my love of all things carbs!