SERVES 4
TOTAL TIME: 40 minutes
Small shells can be substituted for the elbows. If your skillet is not ovensafe, transfer the casserole to a shallow 2-quart casserole dish before sprinkling with the bread crumbs and baking.
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3½ |
cups water, plus extra as needed |
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1 |
(12-ounce) can evaporated milk |
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12 |
ounces (3 cups) elbow macaroni |
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Salt and pepper |
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|
1 |
teaspoon cornstarch |
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½ |
teaspoon dry mustard |
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¼ |
teaspoon Tabasco sauce |
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2 |
slices hearty white sandwich bread, torn into large pieces |
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2 |
tablespoons unsalted butter, melted |
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8 |
ounces cheddar cheese, shredded (2 cups) |
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8 |
ounces Monterey Jack cheese, shredded (2 cups) |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Bring water, 1 cup evaporated milk, macaroni, and ½ teaspoon salt to simmer in 12-inch ovensafe nonstick skillet over high heat, stirring often, until macaroni is tender, 8 to 10 minutes.
2. Whisk remaining ½ cup evaporated milk, cornstarch, mustard, and Tabasco together in bowl, then stir into skillet. Continue to simmer until slightly thickened, about 1 minute.
3. Meanwhile, pulse bread, melted butter, ¼ teaspoon salt, and ⅛ teaspoon pepper in food processor to create coarse crumbs, about 6 pulses.
4. Off heat, stir in cheeses, one handful at a time, until melted. Add additional water as needed to adjust sauce consistency and season with salt and pepper to taste. Sprinkle with bread crumbs. Bake until bubbling and topping is browned, about 10 minutes. Let cool slightly and serve.