Skillet Macaroni and Cheese

Have you yet checked out Best 30 Minute Recipes from Cook's Illustrated?  If not, you should do it.  Go to your library, add it to your Christmas list....  I tried a bunch of recipes in the time I had the book, and there was only one that my family wasn't raving about. 

This may be the best macaroni and cheese I've ever made.  My husband, who doesn't really like macaroni and cheese liked it...  that says a lot!  And how many macaroni and cheese recipes do YOU know that really, truly, honestly, absolutely take 30 minutes?  Even if you're a disorganized, odds are good you forgot something, cook like me? 

Skillet Macaroni and Cheese Best 30 Minute Recipes by Cook's Illustrated via Recipe Swap Blog at Syracuse

3½cups water, plus more as needed
1 (12 ounce) can evaporated milk
12 ounces elbow macaroni (3 cups)
Salt and pepper
1 teaspoon cornstarch
½ teaspoon dry mustard
¼teaspoon Tabasco sauce
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
3 tablespoons unsalted butter
Bring water, 1 cup of evaporated milk, the macaroni and ½teaspoon salt to simmer in 12-inch nonstick skillet over high heat. Cook, stirring often, for 8-10 minutes or until macaroni is tender.
Whisk together remaining ½ cup evaporated milk, cornstarch, mustard and Tabasco, then stir into skillet. Simmer until slightly thickened, about 1 minute.
Take skillet off heat and stir in cheeses, 1 handful at a time. Add additional water if needed, if sauce gets too thick. Stir in butter and season to taste with salt and pepper.
Variations: Add 4 ounces deli-style baked ham, diced medium, and ½ cup frozen peas with the cornstarch mixture in step 2. Or, for spicy mac and cheese, add 2 teaspoons minced chipotle chiles in adobo sauce and 1 (10 ounce) can Rotel tomatoes, drained, with cornstarch mixture in step 2.