Will It Skillet? Mac and Cheese

Ingredients

• 1/2 tsp salt
• 2 cups elbow macaroni
• 2 Tbsp butter
• 3/4 cup evaporated milk
• 1/2 tsp Dijon mustard
• Pinch of cayenne pepper
• 1.5 cups shredded sharp cheddar

Directions

1. Add enough water to the skillet to fill it two-thirds of the way, season it with the salt, and set it over medium-high heat until it boils. Stir in the macaroni, lower the heat to medium, and cook it, giving it an occasional stir, until it is not quite al dente. Plan on about 10 minutes, though the package timing should guide you; if it lists a range, use the shorter time. The pasta will soften more once the sauce comes together, so when you bite into a piece, there should still be a tiny firm center.
2. Drain the macaroni, then put it back in the skillet. Reduce the heat to low, add the butter, and stir until it has melted into the pasta.
3. Pour in the evaporated milk, then add the mustard and cayenne, stirring until everything is evenly mixed. Add the cheese in 3 batches, stirring often after each addition and letting it melt before the next goes in. After about 5 minutes in all, the sauce should look glossy, smooth, and thicker.
4. Serve while hot. Store any leftovers in a covered container in the refrigerator for up to 2 days.