Cheese Skillet Macaroni Recipe

Three Cheese Skillet Macaroni
Ingredients: Serve 4
2 tablespoons unsalted butter
½ cup panko bread crums
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, crumble ( 1 cup)
2 ounces Parmesan cheese, grated (1 cup)

Procedures:

• Melt butter in 12 inch nonstick skillet over medium high heat. Add panko, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
• Bring water, 1 ¼ cups evaporated milk, and ½ teaspoon slat to boil in now empty skillet over medium high heat. Add macaroni and cook. Stirring often, until all dente, 8 to 10 minutes.
• Whisk cornstarch and remaining ¼ cup evaporated milk together in bowl and stir into skillet. Simmer until slightly thickend, 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 toated panko. Serve.

Note: the cornstarch helps keep the cheese from breaking.