Name: Three-Cheese Skillet Macaroni
Total time: 30 min
Ingredients: 2 tablespoons unsalted butter; 1/2 cup panko bread crumbs; Salt and pepper; 3 3/4 cups water; 1 (12-ounce) can evaporated milk; 12 ounces (3 cups) elbow macaroni; 1 teaspoon cornstarch; 6 ounces fontina cheese, shredded (1 1/2 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.