Save A rich ultra-creamy baked macaroni and cheese inspired by viral recipes using evaporated milk for a silky luscious sauce.
I first tried making macaroni and cheese with evaporated milk after seeing its popularity online and it instantly became a favorite for its extra silkiness. Every family gathering someone always asks for this cheesy baked pasta dish.
Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Evaporated milk: 1 x 354 ml (12 oz) can
- Sharp cheddar cheese: 200 g (2 cups) shredded
- Mozzarella cheese: 100 g (1 cup) shredded
- Unsalted butter: 2 tbsp
- All-purpose flour: 1 tbsp
- Dijon mustard: 1 tsp
- Garlic powder: 1/2 tsp
- Ground black pepper: 1/4 tsp
- Salt: 1/2 tsp or to taste
- Smoked paprika (optional): 1/4 tsp
- Cheddar cheese (for topping): 50 g (1/2 cup) shredded
- Panko breadcrumbs (optional): 2 tbsp
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.
- Add flavorings:
- 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 and 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 My kids love scooping big portions straight from the baking dish and we always end up fighting over the crispy cheesy edges. It is a classic comfort moment that makes everyone smile.
Recipe Variations
Try including cooked bacon sautéed spinach or roasted vegetables for tasty twists. Swapping cheddar with Gruyère or Monterey Jack adds new flavor dimensions.
Serving Suggestions
Pair this macaroni and cheese with a crisp green salad or juicy roasted tomatoes for a balanced meal.
Nutrition Info
Each serving provides about 510 calories with 27 g fat 44 g carbohydrates and 22 g protein.
Save This mac & cheese always disappears quickly so make extra if you want leftovers. Creamy baked perfection is just 40 minutes away.
Recipe Help
- → How does evaporated milk affect the sauce?
Evaporated milk adds a silky texture and richness without heaviness, making the cheese sauce smooth and creamy.
- → Can I use different cheeses in this dish?
Yes, swapping cheddar for cheeses like Gruyère or Monterey Jack provides unique flavor variations while maintaining creaminess.
- → What is the purpose of flour in the sauce?
Flour acts as a thickening agent, helping the sauce achieve a velvety consistency when combined with butter and evaporated milk.
- → How can I make the topping crunchy?
The panko breadcrumbs paired with extra shredded cheddar create a golden, crisp topping when baked.
- → Are there optional add-ins to enhance flavor?
Adding cooked bacon, sautéed spinach, or roasted vegetables offers tasty variations and additional textures.