I had a fun and food-filled weekend (more on that in coming posts!)…and also discovered the British comedy Coupling (which is a far raunchier version of Friends, if you will). My husband, our good friend, and I watched the first two episodes on Saturday night, and I think we are hooked! Well, our friend was already hooked, but now my husband and I are, too.
It has also been raining a lot here (welcome to the Pacific Northwest, amirite?). Dreary weather really does call for delicious comfort food, and who doesn’t love homemade mac’n’cheese? Seriously, if you don’t, then we can’t be friends. ;);)
I made this skillet creamy macaroni and cheese by Life as a Lofthouse last month and it DID turn out so creamy and yummy! Mac’n’cheese can be difficult sometimes, but this actually worked pretty well. I decided I didn’t want to overload too much on carbs (please ingore the hotdog bun…at least it’s whole wheat!), so I turned this into a side dish and made our favourite Aidell’s chicken sausages as the main dish. I also got to use the pretty bowls my mom got me! Win-win.
Skillet Macaroni and Cheese
serves about 2 as a main dish, 4 as a side dish
-1 (12oz) can evaporated milk
-12oz elbow macaroni
-1/2tsp dry mustard
-3cu shredded sharp cheddar cheese
-2tbsp butter, cut into small pieces
-ground black pepper, to taste
-Bring 3.5 cups of water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon of salt to a simmer in a large skillet over high heat. Continue to cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, about 12 minutes.
-In a small bowl, whisk together the remaining evaporated milk, cornstarch and dry mustard. Stir that mixture into the skillet, then continue to simmer for another minute or so, until it begins to thicken.
-Remove the skillet from the heat and gradually stir in the 3 cups of cheddar cheese, just a handful at a time. Stir well until the cheese is melted, then stir in the pieces of butter and season with black pepper. Serve immediately.