Homemade Creamy Macaroni & Cheese {One-Pot Meal}

We have been enjoying this homemade mac and cheese for a few years now, thanks to one of my favorite food bloggers, Mel!  It comes together in about 15-20 minutes and is waaaaaay tastier than the boxed variety.  I generally always have the ingredients on hand too, so it's something I can make for lunch for me and the kids, or something I can thow together for dinner quickly too.  I like these kind of recipes.  I always need a few like this on hand to turn to when I'm in a pinch. 

You can make this with your favorite variety of cheeses.  I prefer to grate the cheese myself instead of buy the pre-grated cheese, I think it melts better that way.  My favorite combo is half sharp cheddar and half colby or monterey jack. We have also like it will all cheddar or colby.  Use whatever you have on hand.  Although, I will mention if you really want a really cheddary taste, makes sure to use at least half sharp cheddar.  

I made this for lunch earlier this week and my daughter said, "I want to eat macaroni and cheese all day!" I've never heard such a comment about any other food from her mouth!  Although, she really couldn't eat anything all day, I think this was her simple way of saying, "I love this, Mom!"

Enjoy soon, and then tell me about it. 

-Lu

Creamy Mac and Cheese

Printable Version {Click Here}

Ingredients:

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3 ½ cups water

1 (12-ounce) can evaporated milk

3 cups elbow noodles

½ teaspoon salt

1 teaspoon cornstarch

½ teaspoon dry mustard

12 ounces cheese (3 cups) we use half sharp cheddar and half colby or monterey jack

2 tablespoons butter, cut into small pieces

Fresh ground black pepper to taste

Directions:

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Bring the 3 1/2 cups water, 1 cup of the evaporated milk (reserving the other half cup in a small bowl), elbow noodles, and salt to a simmer in a large saucepan (or large nonstick skillet) over high heat. Cook at a light boil, stirring often, until the noodles are tender and the liquid has thickened, 8 to 10 minutes.

Add the cornstarch and  mustard to the reserved ½ cup of evaporated milk and whisk til smooth and add to the pot and stir in to combine. Let the mixture simmer until slightly thickened, about 1 minute.

Once removed from the heat stir in the cheese one handful at a time, adding any additional water as needed to adjust the consistency of the sauce (I have never needed to do this). Stir in the butter until melted and season with salt and pepper to taste. Serve immediately.

Notes:

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Reheats best on the stove with a little extra water or milk added (1-2 tablespoons).  Also works well to do the same in the microwave.  

Recipe Source: Mel's Kitchen Cafe