Kids Choice: Skillet Mac and Cheese with Sausage

Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, milk and flour. I have never been able to reproduce her creamy delicious version. I am beginning to think it is not possible without using the fake processed cheese.

Mason is a macaroni and cheese connoisseur. He has turned his nose up at every homemade and boxed version of the stuff. He prefers the soft, creamy restaurant mac and cheese. Alas this is one recipe so far he is willing to try.

Source: The Best Skillet Recipes
3 1/2 cups water
1 (12 oz) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 tsp salt
1 tsp cornstarch
1/2 tsp dry mustard
1/4 tsp hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterrey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste
1 package polish sausage such as Kielbasa, sliced

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Meanwhile, cook the sausage in a small skillet until heated through.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce. Stir in the butter and sausage; season with salt and pepper to taste.

Variations:
Ham and Pea, add 4 oz diced deli-style baked ham and 1/2 cup frozen peas with the cornstarch mixture in step 2.