Save A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
When I first baked this mac & cheese with evaporated milk, it was a revelation: the sauce stayed smooth and creamy, even after baking. My family requests it every holiday, and it's perfect for cold nights when you want simple comfort food.
Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Cheese Sauce: 1 x 354 ml (12 oz) can evaporated milk
- Cheese Sauce: 200 g (2 cups) sharp cheddar cheese, shredded
- Cheese Sauce: 100 g (1 cup) mozzarella cheese, shredded
- Cheese Sauce: 2 tbsp unsalted butter
- Cheese Sauce: 1 tbsp all-purpose flour
- Cheese Sauce: 1 tsp Dijon mustard
- Cheese Sauce: 1/2 tsp garlic powder
- Cheese Sauce: 1/4 tsp ground black pepper
- Cheese Sauce: 1/2 tsp salt (or to taste)
- Cheese Sauce: 1/4 tsp smoked paprika (optional)
- Topping: 50 g (1/2 cup) cheddar cheese, shredded (for topping)
- Topping: 2 tbsp panko breadcrumbs (optional)
Instructions
- Prep & Preheat:
- Preheat the oven to 180°C (350°F). Grease a medium baking dish.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, according to package instructions. Drain and set aside.
- Make Roux:
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly but not browned.
- Add Milk:
- Gradually whisk in the evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened, about 2–3 minutes.
- Flavor:
- Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
- Melt Cheese:
- Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
- Combine Pasta & Sauce:
- Add the drained macaroni to the cheese sauce and stir to coat evenly.
- Assemble:
- Pour the mixture into the prepared baking dish. Top with the additional cheddar cheese and panko breadcrumbs, if using.
- Bake:
- Bake for 15–20 minutes until bubbling and golden on top.
- Rest & Serve:
- Let cool for 5 minutes before serving.
Save This mac & cheese made dinner feel special the night my kids helped stir in the cheeses. We all gathered around the kitchen, waiting for the bubbling dish to come out of the oven. It was a simple moment that turned into a weekly tradition.
Serving Suggestions
Pair it with a crisp green salad or roasted tomatoes for a balanced meal. For heartier appetites, serve alongside grilled veggies or garlic bread.
Variations
Stir in cooked bacon, sautéed spinach, or roasted vegetables for added flavor and nutrition. Swap cheeses for Gruyère or Monterey Jack for a new twist.
Allergen & Nutrition Information
Contains milk and wheat ingredients. May contain mustard and egg (from pasta); always check labels. One serving contains about 510 calories, 27 g fat, 44 g carbohydrates, and 22 g protein.
Save Bake until the top turns golden every time for delicious mac & cheese results. Simple ingredients and a little patience make this dish pure comfort on any night.
Recipe FAQ
- → How does evaporated milk affect the sauce?
Evaporated milk adds a silky smoothness to the sauce, creating a rich and creamy texture without heaviness.
- → Can I use different cheeses in this dish?
Yes, swapping sharp cheddar for melting cheeses like Gruyère or Monterey Jack adds unique flavors and richness.
- → What is the purpose of Dijon mustard in the sauce?
Dijon mustard enhances the sauce with a subtle tang, balancing the richness of the cheeses and evaporated milk.
- → Is the topping necessary?
The panko and extra cheddar cheese topping adds a delightful crunchy contrast but can be omitted for a smoother finish.
- → How do I ensure the macaroni is cooked properly?
Boil the macaroni until just al dente, then drain well to maintain a firm bite and prevent mushiness in the final dish.