Skillet Macaroni and Cheese

This was so easy to make and quick clean-up after.  My version is with ham and peas, but you can make it plain or with broccoli.  Delicious!

• 3 1/2 cups water, plus extra as needed
• 1 (12-oz.) can evaporated milk
• 12 oz. (3 cups) elbow macaroni (small shells would work fine also)
• Salt and pepper
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 4 oz. diced deli ham
• 1/2 cup frozen peas
• 6 oz. shredded mild cheddar cheese (1 1/2 cups)
• 6 oz. shredded Monterey Jack cheese (1 1/2 cups)
• 3 tablespoons unsalted butter

Bring water, 1 cup evaporated milk, macaroni, and 1/2 teaspoon salt to vigorous simmer in 12-inch cast-iron skillet over medium-high heat.  Cook, stirring often, until macaroni is tender and liquid has almost completely evaporated, 8 to 10 minutes.

Whisk remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together in bowl, then stir into skillet.  Stir in ham and peas.  Cook until sauce is slightly thickened, about 1 minute.

Off heat, stir in cheddar and Monterey Jack, 1 handful at a time, until melted.  Stir in extra hot water as needed to adjust consistency.  Stir in butter and season with salt and pepper to taste.

Serves 4 to 6.

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