From
the Kitchen of: Heather
Godfrey
Ingredients:
3.5
cups of water
1
(12 oz) can of evaporated milk
3
cups of macaroni
½
tsp. salt
1
tsp. cornstarch
Hot
sauce to taste
1.5
cups of cheddar cheese shredded
1.5
cups of white cheese shredded (like Monterey Jack, Mozzarella, etc.)
2
Tbs. of butter cut into small chunks
Pepper
to taste
Red
cayenne pepper to taste
Frozen
peas and diced pre-cooked ham (Optional)
Directions:
1.
Bring
3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon
salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a
vigorous simmer, stirring continuously, until the macaroni is tender and the
liquid has thickened, about 9 to 12 minutes. I can't seem to ever get it to not
burn on the bottom, so be sure to not mix the burned part in with the rest of
the food!
2.
Whisk
the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce
together in a small bowl, then stir into the skillet. Continue to simmer
slightly thickened, about 1 minute. The hot sauce is really what gives the
flavor, so don't be too shy with it.
3.
Off
the heat but still hot, stir in the cheddar and white cheese, one handful at a
time, adding water as needed to adjust the consistency of the sauce (I don’t
need any additional water when I make it). Stir in the peas, ham, and butter.
Season with salt, pepper, and red cayenne pepper.
**
So
my husband is definitely a 2 year old at heart. His favorite meal is any
variation of macaroni and cheese. I love this recipe because it's (fairly)
healthy, takes less than 30 minutes, and is sooo yummy.
***
It
seriously is such a great fast meal! Yummy and makes a ton.
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