Save A rich, ultra-creamy baked macaroni and cheese inspired by viral recipes, using evaporated milk for a silky, luscious sauce.
This was the first baked macaroni and cheese I tried with evaporated milk, and the difference in creaminess was genuinely impressive. I found myself making it repeatedly because it is both reliable and crowd-pleasing.
Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Cheese Sauce: 1 x 354 ml (12 oz) can evaporated milk, 200 g (2 cups) sharp cheddar cheese (shredded), 100 g (1 cup) mozzarella cheese (shredded), 2 tbsp unsalted butter, 1 tbsp all-purpose flour, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp ground black pepper, 1/2 tsp salt (or to taste), 1/4 tsp smoked paprika (optional)
- Topping: 50 g (1/2 cup) cheddar cheese (shredded, for topping), 2 tbsp panko breadcrumbs (optional)
Instructions
- Prep Oven & Dish:
- 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 & Thicken:
- Gradually whisk in the evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened, about 2–3 minutes.
- Flavor Sauce:
- 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.
- Serve:
- Let cool for 5 minutes before serving.
Save My kids always ask for seconds when I make this mac and cheese, and it has become a comfort dish that brings us together at the table.
Required Tools
Large pot, saucepan, whisk, baking dish, grater, colander.
Nutritional Information (per serving)
Calories: 510, Fat: 27 g, Carbohydrates: 44 g, Protein: 22 g.
Variation & Serving Ideas
Swap cheddar for Gruyère or Monterey Jack, add cooked bacon, sautéed spinach, or roasted vegetables, serve with salad or roasted tomatoes.
Save Baked with evaporated milk, this mac and cheese stays creamy every time. Enjoy it hot straight from the oven for ultimate comfort.
Recipe Questions & Answers
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the creamy sauce well and bakes evenly in this dish.
- → Can I use other cheeses instead of cheddar and mozzarella?
Yes, mild melting cheeses like Gruyère or Monterey Jack can be substituted to vary flavor and texture.
- → What does evaporated milk contribute to the sauce?
Evaporated milk adds a silky texture and richness without heaviness, enhancing the sauce's creaminess.
- → How can I make the topping extra crispy?
Sprinkling panko breadcrumbs mixed with shredded cheddar cheese on top before baking creates a crunchy golden crust.
- → Is it possible to add vegetables or meat?
Yes, cooked bacon, sautéed spinach, or roasted vegetables can be added for extra flavor and texture variety.