Creamy Macaroni & Cheese

In an attempt to get my kids to actually eat at dinner time I tried two different versions of this recipe which were both a great success.I'll post the first one today. Let me just say that even though I made this for the kids my husband and I enjoyed it too. My favorite part of this recipe is that it is actually creamy, not a stringy, gloppy, cheesy mess. See my notes at the bottom for a one pot dinner.

Creamy Macaroni & Cheese

Cooks Country

2 tablespoons unsalted butter
2 cups fresh bread crumbs (see note)
Salt and pepper
3 3/4 cups water , plus more as needed
1 (12-ounce) can evaporated milk
3 cups elbow macaroni
1 teaspoon cornstarch
2 teaspoons hot sauce
3 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese

1. Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
2. Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.
3. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serves 4.

*Bread Crumbs- This recipe recommends homemade breadcrumbs which are totally optional. If you would like to make them simply pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground.*

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 3.