Cast-Iron Skillet Macaroni and Cheese

I made this macaroni and cheese recipe as a side dish to one of our meals this week and it was a massive hit. It's super easy, creamy, and tasty! Dr. Sweetpea couldn't stop raving about how good this was and thus, the recipe made it on to my blog.

Cast-Iron Skillet Macaroni and Cheese

(Source: America's Test Kitchen)

3 1/2 cups water, plus extra as needed

1 (12-ounce) can evaporated milk

12 ounces (3 cups) elbow macaroni

Salt and pepper

1 teaspoon cornstarch

1/2 teaspoon dry mustard

1/4 teaspoon hot sauce

6 ounces mild cheddar cheese, shredded (1 1/2 cups)

6 ounces Monterey Jack cheese, shredded (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. 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. Serve.