Three-Cheese Skillet Macaroni
By America's Test KitchenPublished on February 6, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter ½ cup panko bread crumbs Salt and pepper 3 ¾ cups water 1 (12-ounce) can evaporated milk 12 ounces (3 cups) elbow macaroni 1 teaspoon cornstarch 6 ounces fontina cheese, shredded (1 ½ cups)4 ounces Gorgonzola cheese, crumbled (1 cup)2 ounces Parmesan cheese, grated (1 cup)
Before You Begin
The cornstarch helps keep the cheese from breaking.
Instructions
- Melt butter in 12-inch nonstick skillet over medium-high heat. Add panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
- Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to boil in now-empty skillet over medium-high heat. Add macaroni and cook, stirring often, until al dente, 8 to 10 minutes.
- Whisk cornstarch and remaining 1/4 cup evaporated milk together in bowl and stir into skillet. Simmer until slightly thickened, 1 to 2 minutes. Off heat, stir in cheeses 1 handful at a time, adjusting consistency with water as needed. Season with pepper to taste. Sprinkle with toasted panko. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons unsalted butter
½ cup panko bread crumbs
Salt and pepper
3 ¾ cups water
1 (12-ounce) can evaporated milk
12 ounces (3 cups) elbow macaroni
1 teaspoon cornstarch
6 ounces fontina cheese, shredded (1 ½ cups)
4 ounces Gorgonzola cheese, crumbled (1 cup)
2 ounces Parmesan cheese, grated (1 cup)
Ingredients
2 tablespoons unsalted butter
½ cup panko bread crumbs
Salt and pepper
3 ¾ cups water
1 (12-ounce) can evaporated milk
12 ounces (3 cups) elbow macaroni
1 teaspoon cornstarch
6 ounces fontina cheese, shredded (1 ½ cups)
4 ounces Gorgonzola cheese, crumbled (1 cup)
2 ounces Parmesan cheese, grated (1 cup)
Ingredients
2 tablespoons unsalted butter
½ cup panko bread crumbs
Salt and pepper
3 ¾ cups water
1 (12-ounce) can evaporated milk
12 ounces (3 cups) elbow macaroni
1 teaspoon cornstarch
6 ounces fontina cheese, shredded (1 ½ cups)
4 ounces Gorgonzola cheese, crumbled (1 cup)
2 ounces Parmesan cheese, grated (1 cup)
Why This Recipe Works
Three potent cheeses give this mac and cheese layers of flavor, while canned evaporated milk keeps it creamy. Cooking the macaroni right in the sauce makes this a one-pan operation.
Before You Begin
The cornstarch helps keep the cheese from breaking.
Instructions
- Melt butter in 12-inch nonstick skillet over medium-high heat. Add panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
- Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to boil in now-empty skillet over medium-high heat. Add macaroni and cook, stirring often, until al dente, 8 to 10 minutes.
- Whisk cornstarch and remaining 1/4 cup evaporated milk together in bowl and stir into skillet. Simmer until slightly thickened, 1 to 2 minutes. Off heat, stir in cheeses 1 handful at a time, adjusting consistency with water as needed. Season with pepper to taste. Sprinkle with toasted panko. Serve.
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