Skillet Macaroni and Cheese

a delicious and easy recipes from My Kitchen Cafe

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

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 often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

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.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn't need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Macaroni and Cheese

1 pound elbow pasta

4 tablespoons butter

1 small onion, chopped

1/4 cup all purpose flour

4 cups milk

1/8 tsp cayenne pepper (optional)

1 1/4 cups (5 oz.)shredded yellow Cheddar cheese

1 1/4 cups (5 oz.)shredded white Cheddar cheese

course salt and ground pepper

8 oz. ham diced into 1/2 inch pieces

2 slices white sandwich bread (I used wheat)

1. Preheat the oven to 375 degrees. Cook the pasta according to package instructions; drain and reserve. Meanwhile, in a 5 quart heavy pot, melt butter over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Whisk in the flour to coat the onion. Ina slow, steady stream, whisk in the milk until there are no lumps.

2. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6-8 minutes. Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

3. Toss the pasta with the cheese mixture; fold in the ham. Transfer to a 9×13 inch baking dish or individual dishes (see below). Set aside.

4. In a food processor, pulse the bread until large crumbs form. Toss together with the remaining 1/4 cup each white and yellow Cheddar, and 1/4 teaspoon salt. top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.

Chunky Cheese Soup

2 C water
2 C peeled and diced potatoes
1/2 C diced carrots
1/2 C chopped celery
1/4 C chopped onions
1-12 t salt
1/4 t ground black pepper
1 C cooked ham, cubed
1/4 C butter
1/4 C flour
2 C milk
2 C shredded cheddar cheese

In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender. Mix the ham into the vegetable mixture. In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the cheese until melted. Mix the melted cheese mixture with the vegetable mixture and serve.