Week 25 - Not as Good as Mom's

This summer is proving busy, busy, busy so I needed something quick and simple that would give us lunch for a couple days. Mac and cheese it is.

I don't know why I thought this could be as good as mom's... it wasn't. It was good, just didn't have the classic cheesy taste that I'm used to. As nervous as I was about the mustard and tabasco, I now can't determine their purpose. I couldn't really taste them.

All in all it was OK. I liked it a little better as leftovers. But it served it's purpose - it was definitely quick and simple so I've got no complaints.

SKILLET MACARONI AND CHEESE

Source: The Best 30-Minute Recipe

3 1/2 C. water, plus more as needed - 1, 12-oz. can evaporated milk - 12 oz. elbow macaroni - Salt and pepper - 1 tsp. cornstarch - 1/2 tsp. dry mustard - 1/4 tsp. Tabasco - 2 C. shredded cheddar cheese - 2 C. shredded Monterey Jack cheese - 3 T. unsalted butter

1. Bring 3 1/2 cups water, 1 cup of evaporated milk, macaroni and 1/2 teaspoon salt to simmer in 12-inch nonstick skillet over high heat, stirring often, until macaroni is tender, 8-10 minutes.

2. Whisk remaining 1/2 cup evaporated milk, cornstarch, mustard and Tabasco together, then stir into skillet. Continue to simmer until slightly thickened, about 1 minute.

3. Off heat, stir in cheeses, one handful at a time, adding additional water as needed to adjust sauce consistency. Stir in butter and season with salt and pepper to taste. Serve.